This has been one of those years where it feels like Thanksgiving completely snuck up on me. Summer was just here and then boom, in the blink of an eye, the holiday season has arrived. With Thanksgiving menu planning in full swing, this butternut squash and ricotta tart makes a great vegetarian main dish option for the holiday. It can also serve double duty as a side dish for other guests, making it a win-win in my book.
Butternut squash, my all-time favorite fall veggie, is roasted along with parsnip, to serve as the topping for this tart. Parsnips are one of those items that I really enjoy, yet at the same time are so underused in my kitchen. They are a root vegetable with a slightly starchy and almost nutty taste, and they develop a nice sweetness when roasted.
We’re keeping this tart on the simple side by using store-bought puff pastry as the base. It’s topped with a layer of creamy ricotta that is spiced up with plenty of fresh rosemary. The roasted veggies are layered on top before being finished with a sprinkle of green onions and pecans.
You can roast the veggies in advance if you’re making this for the holiday. This way they are ready to go and won’t take up precious time and space in your oven. Store them in the refrigerator in an airtight container. You can also chop up the pecans and slice the green onions in advance, so they’re also ready to go for the big day.Print this recipe
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.
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