Description
A savory tart featuring roasted butternut squash, pomegranate seeds, ricotta cheese, and fresh herbs for a festive side dish.
Ingredients
Scale
- For the filling:
- 2 cups diced butternut squash
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup fresh ricotta
- 1 egg
- 1/4 cup fresh herbs (like sage and thyme), chopped
- 1/2 cup pomegranate seeds
- 1 sheet puff pastry, thawed
Instructions
- Preheat oven to 400°F.
- Toss butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- In a bowl, mix ricotta, egg, and herbs.
- Roll out puff pastry on a baking sheet.
- Spread ricotta mixture on pastry, leaving a border.
- Top with roasted squash and pomegranate seeds.
- Bake for 20-25 minutes until golden.
- Serve warm.
Notes
Ensure the puff pastry is fully thawed for easy rolling. Adjust herbs to preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 12g
- Fat: 18g
- Carbohydrates: 35g
- Protein: 8g