Brown Sugar-Butternut Squash Tart with Nutmeg Whipped Cream

Preheat oven to 400 F. Set out the puff pastry and allow to thaw.

Once it’s thawed, spray a baking sheet (big enough to fit the two pastry sheets into) and spread out puff pastry, pressing lightly with your fingers to seal the two sheets together and slightly into the pan and up the sides. Cover with a double layer of foil and bake for 10 minutes. Then remove the foil and bake an additonal 4 minutes as needed until pastry is set and browned. Remove it from the oven and let pastry cool.

Peel, seed and slice butternut squash into 1/4-inch thick slices. In a 12-inch skillet melt butter over medium heat. Add brown sugar, salt and 1/2 teaspoon of nutmeg. Cook and stir until bubbly. Add squash and cook about 5 minutes, stirring frequently.

Use tongs to remove squash from saucepan, arranging slices in rows on top of the pastry. Spoon over any remaining sauce from pan. Sprinkle tart with 1 tablespoon of sugar and bake, uncovered, for 20 minutes.

For nutmeg whipped cream put the heavy cream into a medium-sized bowl and add the remaining sugar and nutmeg. Use a mixer on medium speed and whip the mixture until soft peaks form. Serve with warm tart.