Get the full taste of fall with these delicious Butternut Squash Tartlets. A perfect combination when enjoyed with a glass of our Allure Meritage - Enjoy!
Preheat oven to 350F.
Toss butternut squash in a bowl with olive oil, salt and pepper. Place on baking pan with parchment paper and bake for 25 minutes until golden brown tender.
Lay out the 8 slices of prosciutto on a separate baking pan also with parchment and bake for 17-20 minutes until crispy. Once crispy, remove from oven and allow to cool at room temperature. Roughly chop crispy prosciutto, set aside for topping.
In a medium size mixing bowl, combine ricotta cheese, parmesan cheese and 1 whole egg until fully incorporated. Season mixture with 2 teaspoons of salt and 1 teaspoon of black pepper.
Over medium-high heat, toast the walnuts in a dry sauté pan. Slowly add the ½ cup of sugar and turn down heat to low. Continue to stir and mix the nuts as the sugar begins to caramelize. Remove nuts from pan and allow to cool on a tray lined with parchment paper. Chop cooled walnuts, set aside for topping.
To build tarts, fill each tart shell with ricotta mixture, roughly ½ cup per tart. Top ricotta mixture with roasted butternut squash and chopped sage.
Bake in oven on baking pan for 10-12 minutes until warm through.
Remove from oven and top with crumbled prosciutto and candied walnuts.