Butternut Squash Tart

It’s a sad day, today is the last Farm Fresh post of the season.  It has been a 25 week wild ride of deliciousness with Grant Family Farms, and I am so grateful to have been able to share the benefits of a CSA with you all.  While this is certainly not the end of Farm Fresh Sundays, we will be giving Grant Family Farms a season off to tend to their fields and gear up for another summer full of produce.

And today, I wanted to share something simple and satisfying with you.  A goodbye hug, if you will. The cold weather has finally sunk in, we are preparing for hibernation season and it’s time we start considering carbing up.

one time Whitney left her laptop unattended while writing a post and Clare was like, “Hi, world!”

That happened.  So, carbing up.  This simple butternut squash tart is warm and filling, perfectly seasonal, and did I mention, carby?

In all seriousness, I want to thank Grant Family Farms and their dedicated team of CSA coordinators, farm tenders, and all the other CSA members who make it possible to continue the local, organic food movement.  It has been such a pleasure to work with you all!

Butternut Squash Tart

By Whitney, December 2, 2012

Butternut Squash Tart



Roll out the puff pastry dough on a lightly floured surface to a 10-inch square Lay the thinly sliced rounds of butternut squash out over the pastry overlapping as needed and leaving a border. Bake for 10 minutes. Drizzle squash slices with olive oil and season with salt and pepper. Return to oven and bake for 20 minutes more.  Top with sage, honey, and parmesan, and bake for 3 minutes more.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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