Butternut Squash and Parsnip Tart
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Puff pastry topped with creamy ricotta and roasted butternut squash and parsnip, garnished with pecans and herbs. An elegant vegetarian main with autumn flavors, substantial enough for Thanksgiving dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup cubed (1/2 to 3/4 inch parsnip)
- 3 cups cubed (about 3/4 inch butternut squash)
- 1 tablespoon olive oil
- 1 large clove garlic (minced)
- 1/4 teaspoon salt
- Pinch of pepper
- Pinch of ground nutmeg
- 1 1/2 cups ricotta cheese (strained if watery)
- 2 tablespoons olive oil
- 1/8 teaspoon salt
- 1 teaspoon minced fresh rosemary
- 1 sheet frozen puff pastry (thawed according to package directions)
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped raw pecans
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 50m
- Sodium
- 313mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 533mg
- Calcium
- 176mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 313MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.