The Vista Blog

As the leaves change and the air turns crisp, The Vista celebrates the flavors of the season with this comforting butternut squash tart. Featuring sweet roasted butternut squash, creamy ricotta, fragrant sage, crunchy pecans, and dried cranberries, this savory tart captures the essence of autumn in every bite. Residents enjoy this seasonal special and many other chef-crafted meals at the premier community regularly.

What You Need:

• 1 sheet puff pastry
• 10-inch spring form pan
• 4 cups diced butternut squash (about ½ inch cubes)
• 1 tbsp brown sugar
• 2 tbsp honey
• ¼ cup apple sauce
• 1 cup ricotta cheese
• ¼ cup chopped pecans
• ¼ cup dried cranberries
• ¼ tsp nutmeg
• 1 tbsp sherry vinegar
• ½ tbsp chopped fresh sage
• ½ tsp ground white pepper

Directions:

1. Preheat oven to 375 degrees.
2. Blanch the butternut squash for two minutes in boiling salted water.
3. Drain the squash thoroughly and set aside.
4. Cut the puff pastry to fit the pan.
5. In a mixing bowl, combine all other ingredients, including the warm drained squash.
6. Pour all ingredients onto the pasty in the pan and spread it evenly to the edges.
7. Bake at 375 degrees for one hour.