Butternut Squash and Parsnip Tart

Butternut Squash and Parsnip Tart

A buttery puff pastry tart topped with creamy ricotta and roasted butternut squash and parsnip. A great main dish option for Thanksgiving dinner!

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour 15 minutes

Yield: 6 to 8 servings

Ingredients

For the veggies:

• 1 cup cubed (1/2 to 3/4 inch) parsnip               
• 3 cups cubed (about 3/4 inch) butternut squash       
• 1 tablespoon olive oil
• 1 large clove garlic, minced
• 1/4 teaspoon salt
• Pinch of pepper
• Pinch of ground nutmeg

For the tart:

• 1 1/2 cups ricotta cheese, strained if watery
• 2 tablespoons olive oil
• 1/8 teaspoon salt
• Pinch of pepper
• 1 teaspoon minced fresh rosemary
• 1 sheet frozen puff pastry, thawed according to package directions
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped raw pecans

Instructions

1. Preheat the oven to 400ºF.

For the veggies:

1. Add the parsnip and butternut squash to a rimmed baking sheet. Drizzle with the olive oil and sprinkle with the garlic, salt, pepper and nutmeg. Toss to combine and spread in an even layer. Bake for about 30 minutes, stirring once halfway through, until tender and starting to brown. Remove from the oven, season with additional salt and pepper to taste and set aside.
2. Maintain the oven temperature.

For the tart:

1. Add the ricotta, olive oil, salt, pepper and rosemary to the bowl of a food processor. Process until smooth and creamy. Set aside.
2. Line a large baking sheet with parchment paper and sprinkle lightly with flour. Set the puff pastry on the baking sheet and roll out to about 1/4 inch in thickness.
3. Bake the pastry for about 12 to 15 minutes in the 400ºF oven, until light golden brown and puffy. Remove from the oven and carefully press down the center of the pastry a little bit with the back of a spoon, leaving a border around the edge, so the topping has a place to sit.
4. Drop the ricotta in spoonfuls over the tart, then gently use a spatula to spread into an even layer. Top evenly with the roasted veggies.
5. Return to the oven and bake for about 7 to 10 minutes, until the crust is deep golden brown. Sprinkle with the green onions and pecans. Slice into squares and serve.

Notes

About 1 small parsnip (peeled and cubed) will yield the 1 cup amount.

Source  https://ohmyveggies.com

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