A few years ago I had never even heard of butternut squash. Now I am a fanatic fan of the peanut-shaped squash. I can hardly wait until I see them piled up on tables at Farmer’s Markets and in the produce section.
It cooks quickly if it is shaved. So. I have started shaving it on all kinds of dishes that you ca make pronto. Even on a weeknight. This is a recipe from one of my favorite magazines – Bon Appetit – with some very minor tweaks.
Take this puff pastry tart, for example. Prep time is only about 5 minutes, and you have an upscale dinner entree with fabulous fall flavors. You can use whatever herbs you like – I sprinkle on minced parsley and then drizzled chile-infused honey on top. I am going to have to stock up on puff pasty, I can tell that now.
This dish is submitted to the Monthly Mingle hosted by Cookin Canuck – featuring squash recipes this month. We are thrilled to submit our first recipe to this great roundup, started by Meeta at What’s for Lunch, Honey?
Happy Squash Season, All!
— posted by Donna