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golden puff-pastry tartlets topped with roasted butternut squash, ricotta, and thyme in a wide horizontal shot, on a wooden board over a linen cloth, natural light, shallow depth of field, landscape orientation

Butternut Squash Tartlets

Roasted butternut and ricotta filling inside buttery tartlet shells.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 18 servings
Ingredients Method

Ingredients
  

  • 1 sheet puff pastry
  • 2 cups butternut squash cubed
  • 2 tbsp olive oil
  • 1/2 cup ricotta
  • 1 tbsp fresh thyme
  • salt and pepper to taste

Method
 

  1. Preheat oven to 400 degrees and line two baking sheets.
  2. Toss squash with oil, salt, and pepper, then roast 20 minutes until tender.
  3. Cut puff pastry into squares and place on the second sheet.
  4. Top each with a dollop of ricotta and some roasted squash.
  5. Sprinkle with thyme and bake 12 to 15 minutes until the pastry is golden.