Rustic Squash Tarts

• 1 medium butternut squash, peeled, seeded and cut into 1/8-inch slices
• 1 medium acorn squash, peeled, seeded and cut into 1/8-inch slices
• 2 tablespoons water
• 1/4 cup olive oil
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup all-purpose flour
• 1/2 cup ground pecans
• 6 tablespoons sugar
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 package (17.3 ounces) frozen puff pastry, thawed
• 1 large egg, lightly beaten
• 2 tablespoons butter

1. In a large microwave-safe bowl, combine squash and water. Cover and microwave on high for 5 minutes or until crisp-tender. Drain; return to bowl. In a small bowl, combine oil, thyme, parsley, salt and pepper; drizzle onto squash and toss to coat. In another small bowl, combine the flour, pecans, sugar, nutmeg and cinnamon; set aside.
2. Unfold pastry sheets on a lightly floured surface. Roll each pastry to 1/8-in. thickness; transfer each to an ungreased
3. . Sprinkle with pecan mixture. Arrange squash slices to within 1-1/2 in. of edges, alternating slices of butternut and acorn squash.
4. Fold up edges of pastry over filling, leaving centers uncovered. Brush pastry with egg. Dot squash with butter. Bake at 375u0b0 for 35-40 minutes or until golden brown.

butternut squash, acorn squash, water, olive oil, thyme, parsley, salt, pepper, allpurpose, ground pecans, sugar, ground nutmeg, ground cinnamon, pastry, egg, butter

Taken from www.tasteofhome.com/recipes/rustic-squash-tarts/ (may not work)