CHASKA, Minn. — This year at the Arboretum's research center, researchers Jenny and John Thull planted a record more than 400 varieties of pumpkins, squash and gourds from seed on four acres.
Jenny joined KARE 11 Saturday to show what you can make in the kitchen with them.
RECIPE: Jenny Thull's Butternut Squash and Goat Cheese Tart
INGREDIENTS:
1 package of puff pastry
1 pound sliced butternut squash
2 tbsp. crème fraiche
½ c. caramelized onions (2 yellow onions sliced thin, 2 tablespoons butter, 1 teaspoon sugar, kosher salt — all cooked 15-20 minutes until golden blonde)
4-ounce package of goat cheese
Fresh sage and Italian parsley, finely chopped
DIRECTIONS:
Preheat the oven to 375 degrees.
Roll out puff pastry to a 10-inch square and place on a parchment-covered cookie sheet.
Spread crème fraiche on pastry, leaving a ½ inch border.
Arrange sliced butternut over pastry, overlapping as needed to create a ½-inch border. Place another sheet of parchment paper over the squash. Set another baking sheet over the tart. This weighs down dough and steams squash slices.
Bake for 10 minutes.
Remove the top baking sheet. Season with salt and pepper. Top with goat cheese and caramelized onions.
Bake for 15-20 minutes.
Top with herbs and enjoy!
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