How to Cook: Butternut squash, sage and Parmesan tart
Butternut Squash-Sage Tart
This tart is simple to make but looks beautiful — and it's a great way to make use of the seasonal squash abundant during the cold winter months.
- Preheat oven to 450 degrees F.
- Put butternut squash and water in bowl; cover. Microwave on high 5 minutes or until tender; drain.
- Meanwhile, stack 8 sheets phyllo dough on parchment-lined cookie sheet, spraying olive oil cooking spray between each layer. If you do not have spray olive oil: brush olive oil in between the layers using a pastry brush.
- Mix pumpkin, Parmesan cheese, and 1/4 teaspoon each salt and pepper; spread on phyllo, leaving 2-inch border. Top with squash, melted butter, torn sage leaves, and chopped walnuts. Fold edges in. Bake 15 to 20 minutes or until golden.
- Serve with frisée tossed with lemon juice and 1/4 teaspoon salt.
Video: Butternut Squash Tart with Fried Sage
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