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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 16 |
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Of all the delicious Thanksgiving side dishes we tested, this recipe from field editor Ann Marie Moch of Kintyre, North Dakota was the biggest surprise. These flaky, rustic-looking pastry shells hold a sweet and spicy pecan layer under the squash slices. Ingredients:
1 medium butternut squash, peeled, seeded and cut into 1/8-inch slices |
1 medium acorn squash, peeled, seeded and cut into 1/8-inch slices |
2 tablespoons water |
1/4 cup olive oil |
1 tablespoon minced fresh thyme |
1 tablespoon minced fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup ground pecans |
6 tablespoons sugar |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground cinnamon |
1 package (17.3 ounces) frozen puff pastry, thawed |
1 egg, lightly beaten |
2 tablespoons butter |
Directions:
1. In a large microwave-safe bowl, combine squash and water. Cover and cook on high for 5 minutes or until crisp-tender. Drain; transfer to a large resealable plastic bag. Add the oil, thyme, parsley, salt and pepper; seal bag and shake to coat. Set aside. In a small bowl, combine the flour, pecans, sugar, nutmeg and cinnamon; set aside.
2. Unfold pastry sheets on a lightly floured surface. Roll each pastry to 1/8-in. thickness; transfer each to an ungreased baking sheet. Sprinkle with pecan mixture. Arrange squash slices to within 1-1/2 in. of edges, alternating slices of butternut and acorn squash.
3. Fold up edges of pastry over filling, leaving centers uncovered. Brush pastry with egg. Dot squash with butter. Bake at 375° for 35-40 minutes or until golden brown. Yield: 2 tarts (8 servings each).
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