The holidays are around the corner.. these butternut squash tarts with a 5 ingredient cashew pumpkin crema are the best app for any party (or eat a tray by yourself, i did...).
I’m so excited for all the upcoming holiday recipes + this one is going to be placed on repeat!
Butternut Squash Tarts with Pumpkin Cashew Crema
1-2 thinly sliced purple sweet potatoes (regular potatoes also work well with this)
1 thinly sliced butternut squash
1 package of puff pastry, cut in squares
Top with fresh basil
Drizzle of agave or maple syrup
5 Ingredient Pumpkin Cashew Crema
1 cup soaked cashews
1/4th tablespoon paprika
1/4th tablespoon garlic powder
1/3rd cup Califia Pumpkin Spice Creamer
1 juice of a lime
Salt and pepper to taste
First, begin by soaking your cashews overnight. You can also boil them day of if needed. You want them soft so when you blend them with the crema, it becomes creamier.
Next, make your crema by blending your soaked cashews, paprika, garlic powder, lime juice, and pumpkin spice creamer until smooth.
Preheat oven to 400 degrees. Begin to thinly slice your sweet potatoes and squash and square your puff pastry.
Assemble your tarts! Lather on the crema, then the potatoes and squash and place in the oven for 30-45 minutes until puff pastry has become crispy and vegetables are cooked through. Top with agave and fresh basil.
Keep up with me on Instagram at @lindseyeatsla!