Of all the Thanksgiving side dishes we tested, this recipe from field editor Ann Marie Moch of Kintyre, North Dakota was the biggest surprise. These flaky pastry shells hold a sweet, spicy pecan layer under the squash.
Prep: 30min
Bake: 35min
Yield: 2 tarts (8 servings each)
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 all-purpose flour
1/2 cup ground pecans
6 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 package (17.3 ounces) frozen puff pastry, thawed
1 egg, beaten
2 tablespoons butter
PROCEDURE
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, cinnamon and nutmeg; set aside.
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.
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.
Recipe taken from Taste Of Home magazine October-November 2006
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