Spiced Butternut Squash & Spinach Tart With Onion, Cinnamon & Cayenne
1) Preheat oven to 450 degrees. <br>Peel and dice 1 butternut squash into 1-inch pieces. <br><br>Whisk the following spices in a small bowl: <br><br>1 tsp cumin, <br>1 tsp ground ginger, <br>1 tsp coriander, <br>1/2 tsp salt, <br>1/2 tsp pepper,<br> 1/4 tsp cinnamon, <br>1/4 tsp ground allspice <br> 1/4 tsp cayenne pepper. <br><br>Mix the squash with the spice mixture and olive oil until evenly coated. Spread the squash out evenly on a baking sheet lined with parchment paper and roast for 20-30 min or until browned.<br><br> 2) Meanwhile, sauté a cup of spinach with 2 cloves of garlic and 1 shallot until softened and season with salt, pepper, and a pinch of nutmeg.<br><br> 3) On a floured sheet of parchment paper, roll out a sheet of thawed puff pastry to a 12"x14" sheet. Transfer the parchment paper onto a baking sheet and prick the pastry with a fork all over except for a 1/2 inch border. Bake the pastry for 20 min or until golden. Let cool.<br><br> 4) Spread the squash, spinach, and shallot mixture onto the pastry inside the border. Sprinkle feta cheese over vegetables. <br>Bake tart for 15 min and cut into squares to serve.<br> Enjoy!
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