Growing up, my mother did not have much of a relationship with squashes– I’d graduated from college before I ever tasted a butternut squash. I recently discovered this recipe, and while I shy away from anything to do with pastry-making, if you, like me, are intimidated with making your own pastry dough, you can cheat and use the packaged dough… This recipe is FANTASTIC –thanks to Grace Parisi at Food & Wine for sharing this! The tart can be used as a sweet side, dessert, or breakfast pastry, served warm or cold. The apricot, cream cheese and butternut flavors with a bit of cinnamon and/or clove, maybe even an Indian curry flavor… wow. 

https://www.foodandwine.com/recipes/butternut-squash-glazed-tart