If you’ve been desperately googling “recipes to impress guests”, best Thanksgiving side dish”, “Friendsgiving recipe ideas”, or anything of the sort, this one’s for you!
Butternut Squash and Walnut Tart
Artichoke & Herb, Salted Nuts For Butter
If you’ve been desperately googling “recipes to impress guests”, best Thanksgiving side dish”, “Friendsgiving recipe ideas”, or anything of the sort, this one’s for you.
- 4 cups walnuts
1 stick Salted Original Nuts For Butter, melted
- 1 teaspoon Italian Seasoning (oregano, basil, marjoram)
- 1 teaspoon poultry seasoning (sage, thyme, rosemary)
- 3 tablespoons all purpose flour
2 wedges Nuts For Cheese Artichoke & Herb Cheese, softened
- 1 butternut squash
- 1 acorn squash
1/2 stick Salted Original Nuts For Butter, (2 ounces)
- 1 tablespoon pumpkin pie spice
- 1 tablespoon maple syrup
Grind the walnuts with the Salted Original Nuts For Butter melted butter, seasonings and flour in a food processor until the walnuts are the size of large bread crumbs.
Press into a greased pie dish.
Bake 6 minutes in a 350 degree oven.
Remove the crust from the oven. Spread the Nuts For Cheese Artichoke and Herb Cheese, softened over the walnut crust.
Peel the squash and cut it in half - remove the seeds.
Slice the squash very thin on a mandolin. Top with Salted Original Nuts For Butter and pumpkin pie spice.
Bake for 45 minutes or until the squash is soft.
Remove the tart from the oven and drizzle with maple syrup and enjoy!