Look for a squash with a long neck when you shop for this vegetable, and prepare yourself for a surprise — this Butternut Squash Glazed Tart truly is a dessert! Cinnamon, sugar, and apricot preserves boost the flavor of the squash, which is naturally slightly sweet. Need more decadence? Top it with a scoop of vanilla ice cream.
1 lb. neck of a butternut squash
2 tbsp. unsalted butter, melted
2 tbsp. sugar
8 oz. all-butter puff pastry, chilled
4 oz. cream cheese, softened
1/8 tsp. cinnamon
2 tbsp. apricot preserves, melted
2 tbsp. toasted pecans, chopped
1. Preheat oven to 375˚F. Peel the neck of the squash, cut it in half lengthwise, and slice it into ¼-inch thick pieces.
2. Line a baking sheet with parchment paper and butter the paper. Brush the squash with the melted butter and sprinkle with 1½ tbsp. of the sugar. Roast for about 45 minutes or until softened, turning the squash slices halfway through. Let cool.
3. While the squash is roasting, roll out the pastry to a 14x6-inch rectangle and transfer it to a baking sheet lined with parchment paper. Prick the pastry all over with a fork and refrigerate until firm, about 5 minutes.
4. Top with another sheet of parchment paper and a flat cookie sheet and bake for about 30 minutes, until the pastry is lightly golden on the bottom but not set. Remove the top cookie sheet and parchment and bake for 10 minutes longer, until the pastry is golden and crisp. Let cool.
5. Combine the cream cheese, cinnamon, and the remaining ½ tbsp. of sugar. Spread the mixture on the pastry and place the squash slices on top. Brush with the apricot preserves and sprinkle with pecans. Cut into slices and serve.