• Servings: Makes 1 Tart
• 1 cup wine — for the cook
• 1 small Butternut Squash
• 1 sheet of frozen puff pastry, thawed
• 1 large egg
• Scant 1/4 cup honey
• 2 generous Tablespoons of Thai Sweet Chile Sauce
• 2 Tablespoons water
• 1 small, thinly sliced jalapeno or Thai red chile
• 1/4 cup Parmesan cheese, shaved
• 12-15 sage leaves, fried in a little oil, 10-20 seconds, until crisp

1. Preheat oven to 375°F. Roast a whole butternut squash until just tender (when a knife is inserted in the neck). Cut the neck off, then half the bulbous part and scrape out the seeds. Peel and slice the neck into 1/4" rounds so you have about 15 pieces. (Use the base part if you need more, if not save for another use).
2. Spray a baking sheet with non-stick spray. Roll out 1 sheet of puff pastry on to a lightly floured surface to an 11” x 14" square and transfer to prepared sheet. Brush pastry with beaten egg and bake at 375 until browned and top begins to puff, about 15 minutes.
4. Arrange fifteen (or more) 1/4"-thick rounds of squash over pastry, overlapping as needed and leaving a 1/2" border. Brush squash slices with 1 tablespoon olive oil and season with kosher salt. Return tart to oven and bake until pastry is deep golden brown and cooked through, 20–25 minutes longer.
6. Meanwhile, combine honey, Thai sweet chile sauce, water and jalapeño or red Thai chile in a small saucepan. Bring to a boil over medium heat (add more jalapeño if more heat is desired). Boil until slightly thickened and syrupy, about 5-6 minutes.
8. Remove from oven and top with shaved Parmesan and drizzle with chile-infused honey. Garnish with fried sage leaves and a few grinds of black pepper.

Adapted from Bon Appetit For the Winter Squash Cooking Class - 108 This is a beautiful tart with nice flavors. I cut back just a bit on the honey and added some Thai Sweet Chile Sauce, which still gave it the sweetness, but with a bit more flavor and kick.