Butternut Squash and Pesto Tarts

• 2 sheets (17.5-oz. pkg.) frozen puff pastry, thawed
• 12 oz. butternut squash, preferably neck portion, peeled
• 1/4 cup prepared pesto
• 2 Tbs. olive oil

1. Preheat oven to 400F.
2. Line 2 baking sheets with parchment paper.
3. Roll each puff pastry sheet out to 12-inch square on lightly floured work surface.
4. Cut out 9 circles from each sheet using 31/2-inch circle mold.
5. Reroll scraps and cut out 4 to 6 more circles.
6. Place circles on prepared baking sheets.
7. Slice squash in half lengthwise and then peel into 1/16-inch-thick slices with vegetable peeler.
8. Spread 1/2 tsp.
9. pesto on each pastry circle.
10. Place 3 to 5 slices butternut squash, slightly overlapping, over pesto.
11. Brush with oil, and season with pepper.
12. Bake 20 to 25 minutes, or until squash is cooked through and pastry is golden.

pastry, butternut squash, pesto, olive oil

Taken from www.vegetariantimes.com/recipe/butternut-squash-and-pesto-tarts/ (may not work)