5.0 from 3 votes
Butternut Squash and Parsnip Tart
A buttery puff pastry tart topped with creamy ricotta and roasted butternut squash and parsnip. A great main dish option for Thanksgiving dinner!
Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 15 mins
Servings: 6 to 8 servings
Calories: 506 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
For the veggies:
- 1 cup cubed ½ to ¾ inch parsnip
- 3 cups cubed about ¾ inch butternut squash
- 1 tablespoon olive oil
- 1 large clove garlic minced
- ¼ teaspoon salt
- Pinch of pepper
- Pinch of ground nutmeg
For the tart:
- 1 ½ cups ricotta cheese strained if watery
- 2 tablespoons olive oil
- ⅛ teaspoon salt
- Pinch of pepper
- 1 teaspoon minced fresh rosemary
- 1 sheet frozen puff pastry thawed according to package directions
- ¼ cup thinly sliced green onions
- ¼ cup chopped raw pecans
Instructions
- Preheat the oven to 400ºF.
Cup of Yum
For the veggies:
- Add the parsnip and butternut squash to a rimmed baking sheet. Drizzle with the olive oil and sprinkle with the garlic, salt, pepper and nutmeg. Toss to combine and spread in an even layer. Bake for about 30 minutes, stirring once halfway through, until tender and starting to brown. Remove from the oven, season with additional salt and pepper to taste and set aside.
- Maintain the oven temperature.
For the tart:
- Add the ricotta, olive oil, salt, pepper and rosemary to the bowl of a food processor. Process until smooth and creamy. Set aside.
- Line a large baking sheet with parchment paper and sprinkle lightly with flour. Set the puff pastry on the baking sheet and roll out to about ¼ inch in thickness.
- Bake the pastry for about 12 to 15 minutes in the 400ºF oven, until light golden brown and puffy. Remove from the oven and carefully press down the center of the pastry a little bit with the back of a spoon, leaving a border around the edge, so the topping has a place to sit.
- Drop the ricotta in spoonfuls over the tart, then gently use a spatula to spread into an even layer. Top evenly with the roasted veggies.
- Return to the oven and bake for about 7 to 10 minutes, until the crust is deep golden brown. Sprinkle with the green onions and pecans. Slice into squares and serve.
Notes
- About 1 small parsnip (peeled and cubed) will yield the 1 cup amount.
- About 1 small butternut squash will yield the 3 cup amount. You may have a touch extra.
Nutrition Information
Calories
506kcal
(25%)
Carbohydrates
23g
(8%)
Protein
24g
(48%)
Fat
36g
(55%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
Monounsaturated Fat
18g
Cholesterol
72mg
(24%)
Sodium
1290mg
(54%)
Potassium
120mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
319IU
(6%)
Vitamin C
1mg
(1%)
Calcium
139mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 506
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 23g | 8% |
| Protein | 24g | 48% |
| Fat | 36g | 55% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 72mg | 24% |
| Sodium | 1290mg | 54% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 319IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 139mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.