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11/14/2022 “Easy Thanksgiving Side Dishes PART TWO” By Kaylee McGrath

My mother made this last year when we returned home from Ireland for a post-Thanksgiving dinner side dish. This favorite fall vegetable takes the place of traditional apples in this elegant tarte served as a side dish that has savory accents of fresh herbs and grated Parmesan. You can also serve this dish as an appetizer. I loved it and can’t wait to have it again this year!


Upside-Down Butternut Squash Tart

Yield: 4 to 6 servings

Special Equipment: Mandoline slicer


Ingredients:

1 sheet frozen puff pastry from a 17.3-ounce box, defrosted

1/3 cup granulated sugar

Two 2-pound butternut squash

2 tablespoons fresh thyme leaves, chopped

2 tablespoon fresh sage leaves, chopped

Kosher salt

Freshly grated Parmesan, for garnish


Directions:

1. Position an oven rack in the middle of the oven and preheat to 400 degrees F

2. Put the puff pastry on a cutting board, put an inverted 10-inch nonstick ovenproof skillet on top and cut the pastry with a knife

3. Transfer the pastry round to a parchment-lined baking sheet and poke all over with a fork. Refrigerate until ready to use

4. Put the sugar in the bottom of the 10-inch skillet.

5. Heat over medium heat, shaking the skillet frequently, until the sugar is a dark caramel color, about 5 minutes Let cool 5 minutes

6. Separate the necks and bulbs of the squash using a sharp knife

7. Reserve the bulbs for another use

8. Cut the stems off the necks and peel the necks with a peeler

9. Using a mandoline slicer, slice the squash as thinly as possible while keeping them as whole circles

10. Start to arrange 1 layer of overlapping squash slices over the bottom of the skillet in concentric circles

11. Sprinkle with half the thyme, half the sage and 1/2 teaspoon salt

12. Lay down another layer of squash and top with the remaining thyme and sage and another 1/2 teaspoon salt

13. Top with any remaining squash and place the puff pastry round on top

14. Transfer the skillet to a baking sheet and bake until the pastry is golden brown, about 45 minutes

15. Let cool for 3 minutes in the skillet and invert onto a plate

16. Top with freshly grated Parmesan


Source of Information: Google Search


Until Next Week, Stay Safe and Well!

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