Butternut Squash Tart with Proscuitto

Butternut Squash Tart Prosciutto (adapted from Food and Wine’s Butternut Squash Glazed Tart Recipe)

 

Ingredients

·       1 (1 pound) neck of butternut squash, peeled, halved lengthwise and sliced 1/4 inch thick

·       Olive oil

·       Brown sugar

·       1 sheet of puff pastry

·       Prosciutto

Directions

1.               Thaw puff pastry for 40 min at room temperature

2.               Preheat oven to 400 degrees.

3.               Meanwhile, peel and cut butternut squash into slices. Brush with olive oil and sprinkle with brown sugar. Bake at 400 degrees for about 30 min.

4.               Lay the baked butternut squash on the puff pastry and brush with more olive oil and sprinkle with brown sugar. Bake for approximately 30 min.

5.               Remove tart from oven and serve with prosciutto on top.