Directions:
- In a large microwave-safe bowl, combine squash and water. Cover and cook on high for 5 minutes or until crisp-tender. Drain; transfer to a large resealable plastic bag. Add the oil, thyme, parsley, salt and pepper; seal bag and shake to coat. Set aside. In a small bowl, combine the flour, pecans, sugar, nutmeg and cinnamon; set aside.
- Unfold pastry sheets on a lightly floured surface. Roll each pastry to 1/8-in. thickness; transfer each to an ungreased baking sheet. Sprinkle with pecan mixture. Arrange squash slices to within 1-1/2 in. of edges, alternating slices of butternut and acorn squash.
- Fold up edges of pastry over filling, leaving centers uncovered. Brush pastry with egg. Dot squash with butter. Bake at 375° for 35-40 minutes or until golden brown. Yield: 2 tarts (8 servings each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.06 Kcal (804 kJ) | ||
| Calories from fat | 102.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.39g | 18% | |
|---|---|---|---|
| Cholesterol | 14.05mg | 5% | |
| Sodium | 82.69mg | 3% | |
| Potassium | 164.3mg | 3% | |
| Total Carbs | 20.77g | 7% | |
| Sugars | 3.45g | 14% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 2.62g | 5% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 22.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 238.08 Kcal (997 kJ) | ||
| Calories from fat | 127.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.12g | 18% | |
|---|---|---|---|
| Cholesterol | 17.41mg | 5% | |
| Sodium | 102.5mg | 3% | |
| Potassium | 203.67mg | 3% | |
| Total Carbs | 25.74g | 7% | |
| Sugars | 4.28g | 14% | |
| Dietary Fiber | 1.87g | 6% | |
| Protein | 3.25g | 5% | |
| Vitamin C | 6.7mg | 9% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 4% | |
| Calcium | 28.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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