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Butternut Squash Sage Tart
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Reviews
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By:
Wanda Lynch
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Butternut Squash and Sage Tart Recipe layers phyllo dough which is then topped with a mixture of pumpkin and Parmesan cheese which is then topped with butternut squash, chopped walnuts, frisee, sage leaves, butter and lemon juice.
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INGREDIENTS
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1 sm. butternut squash, peeled and very thinly sliced
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2 Tbsp. water in bowl
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8 sheets phyllo dough
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1 cup pure pumpkin
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1/2 cup grated Parmesan cheese
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1/4 tsp. salt
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1/4 tsp. pepper
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2 Tbsp. melted butter
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1/4 cup torn sage leaves
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1/4 cup chopped walnuts
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4 cups frisee
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2 Tbsp. lemon juice
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1/4 tsp. salt
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DIRECTIONS
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1:
Preheat oven to 450°F. Put squash in water in a microwaveable covered bowl and microwave on High 5 minutes or until tender; drain.
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2:
Meanwhile, stack phyllo sheets on parchment-lined cookie sheet, spraying olive oil cooking spray between layers.
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3:
Mix pumpkin, Parmesan cheese, salt and pepper; spread on phyllo laving 2-in. border. Top with squash, 2 Tbsp. melted butter and sage and walnuts.
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4:
Fold edges in. Bake 15 to 20 minutes or until golden brown. Serve with frisee tossed with lemon juice and salt.
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