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Butternut Squash Tart with Fried Sage
- 1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package)
- 1 large egg beaten with 1 teaspoon water
- 12 1/8"-thick rounds peeled butternut squash
- kosher salt
- 1/4 cup honey
- 1 thinly sliced Fresno, jalapeo, or red Thai chile
- 3 tablespoons olive oil
- 12 fresh sage leaves
- 1/4 cup shaved Parmesan
- black pepper
Directions:View on Epicurious
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