Ingredients
1 large acorn squash, sliced into 1/2-inch half-moons
1 sheet of refrigerated or homemade puff pastry
1/2 cup unsalted butter
10–12 fresh sage leaves
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese
1 egg (for egg wash)
Instructions
Step 1: Preheat your oven to 400°F (200°C). Toss the acorn squash slices with olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes or until just tender.
Step 2: While the squash roasts, melt the butter in a small saucepan over medium heat. Cook, whisking occasionally, until the butter turns golden brown and smells nutty. Stir in the sage leaves for 30 seconds, then remove from heat.
Step 3: Roll out the puff pastry on a piece of parchment paper. Lightly score a 1-inch border around the edge with a knife and prick the center with a fork.
Step 4: Arrange the roasted squash slices inside the border of the pastry. Drizzle half of the brown butter and the fried sage leaves over the squash.
Step 5: Brush the edges of the pastry with the egg wash. Bake the tart for 20-25 minutes until the pastry is golden brown and puffed.
Step 6: Remove from the oven, drizzle with the remaining brown butter, and sprinkle with Parmesan cheese before serving.
Notes
Ensure the squash slices are not too thick, or they won’t cook through at the same time as the pastry.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345 kcal
- Sugar: 3g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 65mg
Keywords: roasted acorn squash tart with brown butter recipe, savory tart, autumn recipes, acorn squash side dish, brown butter sage tart
