BUTTERNUT SQUASH TART WITH CHILE HONEY
This impressive tart, drizzled with a little homemade chile-honey, is perfect for late summer and early fall. Plus, the dough is a press-in, so there's no rolling required!
Provided by Food Network Kitchen
Categories side-dish
Time 2h40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the crust: Butter a 9-inch springform pan. Put the flour, sugar and 1/2 teaspoon salt in a food processor and pulse to combine. Add the butter and process until thoroughly combined with no visible chunks of butter. Add the egg and pulse until the dough just starts to clump. Transfer the dough to the springform pan and press it evenly on the bottom and 1 inch up the sides. Refrigerate for 30 minutes.
- For the filling: Adjust an oven rack in the middle position and preheat the oven to 375 degrees F.
- Toss the butternut squash slices with the melted butter, sage, 1 tablespoon honey and 1 teaspoon salt in a large bowl.
- Sprinkle the Parmesan and breadcrumbs evenly on the bottom of the crust, then scatter over 1/2 cup of the gruyere cubes. Lay out a single layer of butternut squash slices, breaking off pieces of squash to fill any gaps. Scatter another 1/2 cup of gruyere over the squash. Top with the rest of the butternut squash slices and then the remaining 1/2 cup gruyere.
- Put the springform pan on a baking sheet and bake, until the squash can be pierced easily with a knife, about 1 hour and 40 minutes to 1 hour 50 minutes. (If the crust gets too dark, cover loosely with foil.)
- Meanwhile, combine the vinegar, crushed red pepper and the remaining 2 tablespoons honey in a microwave-safe bowl large enough to contain it (the honey may boil over in the microwave). Microwave for 30 seconds to heat up the honey and infuse the chile flavor. Reserve.
- Drizzle the tart all over with the chile-infused honey and serve immediately.
BUTTERNUT RICOTTA TART WITH FIERY ROCKET SALAD
A sheet of ready-rolled puff pastry makes for a simple speedy supper- we top ours with cream cheese, sage, nutmeg and squash
Provided by Good Food team
Categories Dinner, Lunch
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the squash on a baking tray. Toss in half the oil, season and spread out into a single layer (you may need 2 baking trays). Roast for 30-35 mins or until tender.
- Meanwhile, place a large rectangle of baking parchment on a baking tray. Unroll the pastry and lay it on top. Score a 1cm border with the tip of a knife and prick the inside part all over with a fork. Bake in the oven for 15 mins.
- Mix the ricotta, sage, nutmeg, lemon zest and plenty of seasoning in a bowl. Once the pastry and squash are cooked, remove from the oven. Gently press the centre of the pastry case down with the back of a spoon. Spread the ricotta mix into the centre. Lay on squash Bake for a further 10-15 mins until the pastry is golden and crisp. Mix the lemon juice, rocket, chilli, pine nuts and 1 tbsp oil. Scatter half over the tart and serve the rest on the side.
Nutrition Facts : Calories 577 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium
BAKED BUTTERNUT SQUASH
This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate.
Provided by Anonymous
Categories Side Dish Vegetables Squash
Time 1h40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
- Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 59.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 10.2 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 64.9 mg, Sugar 11.2 g
ROASTED MUSHROOM AND BUTTERNUT SQUASH TART
This is a substantial tart with a crunchy, whole-grain dough. Don't be put off by the yeast in the dough. It makes it both airy and crisp, and isn't at all hard to handle. You don't even need a mixer; this dough comes together quickly and easily by hand. For the most complex flavors, use a variety of different types of mushrooms, though just one kind is fine if that's what you have. Oysters, maitake, shiitake, black trumpet and chanterelles are best, but even cremini mushrooms work nicely. Serve this warm or at room temperature, preferably within 6 hours of baking for the crispiest crust, though it will hold up for a day or two if you store it in the refrigerator and reheat it in a 300 degree oven before serving.
Provided by Melissa Clark
Categories finger foods, pies and tarts, appetizer, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Prepare the dough: In a medium bowl, sprinkle dry yeast and sugar over 2/3 cup/158 milliliters warm water. Let stand until foamy, 5 to 10 minutes, then add oil.
- In a large bowl, whisk together flours and salt, then stir in yeast mixture with a wooden spoon until combined. Turn out onto a floured surface and knead until dough is uniform and elastic, 3 to 5 minutes, adding more flour if needed. (Flour your hands if necessary to keep dough from sticking.) Or, if the dough seems a bit dry, add a bit more water.
- Transfer to an oiled bowl, turn dough to coat it with oil, cover with a damp cloth and let rest in a warm place until doubled in bulk, 1 to 2 hours (or longer if you kitchen is cold or drafty).
- Meanwhile, prepare the topping: Heat oven to 450 degrees. On a large rimmed baking sheet, toss mushrooms and leeks with 2 tablespoons olive oil and salt and pepper to taste. On another rimmed baking sheet, toss the squash with 1 tablespoon oil and salt and pepper to taste. Spread squash and mushroom mixtures out evenly on their respective pans and roast until lightly browned at the edges, 15 to 20 minutes for the mushrooms, 18 to 22 for the squash. Don't let the vegetables get too brown, you will be cooking them again. Transfer baking sheets to a wire rack and let vegetables cool. (You can roast the vegetables up to 8 hours in advance.)
- Lightly oil a rimmed baking sheet. Roll dough out on a floured surface to an 11- by 16-inch/28- by 41-centimeter rectangle, then transfer to oiled baking sheet and press the dough out to the sides. Cover with a damp cloth and let rest for 30 minutes.
- Heat oven back to 450 degrees. Spread mushroom mixture over dough, sprinkle with thyme and red pepper flakes and top with squash. Sprinkle lightly with salt, then with cheese, then drizzle with olive oil. Bake until golden brown all over, 14 to 18 minutes. Serve hot or warm, sprinkled with chives if desired and lemon juice to taste.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 425 milligrams, Sugar 3 grams, TransFat 0 grams
RUSTIC SQUASH TARTS
This recipe is hiding a big surprise. Flaky, rustic-looking pastry shells hold a sweet and spicy pecan layer under the squash slices. -Ann Marie Moch, Kintyre, ND
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 2 tarts (8 servings each).
Number Of Ingredients 16
Steps:
- In a large microwave-safe bowl, combine squash and water. Cover and microwave on high for 5 minutes or until crisp-tender. Drain; return to bowl. In a small bowl, combine oil, thyme, parsley, salt and pepper; drizzle onto squash and toss to coat. In another small bowl, combine the flour, pecans, sugar, nutmeg and cinnamon; 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.
Nutrition Facts : Calories 279 calories, Fat 15g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 196mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein.
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