Acorn Squash Tart with Prosciutto and Pomegranate
In the Cocktails and Confessions era, Selena mostly forgot about the “eat” part, opting to simply “drink and be merry.” Sequins and champagne were the highlights of the season, and things like cheese plates and fancy finger food seemed more like festive party decorations than necessities. (Bad, Selena.)
But over the past few years, I’ve noticed a shift. Maybe it’s because anything more than a glass of champagne guarantees an extended stay in the hurt locker (help me, I’m old), or maybe my roommate has finally started to rub off on me, but I’m now very much into holiday apps.
I deeply appreciate a well thought out selection of cured meats and cheeses, and I certainly won’t say no to the occasional pig in a blanket or Christmas cookie with my wine spritzer (aka party drink of modern CHAMPIONS).
Logan is quite pleased.
Given my growing love of holiday party fare, I’ve committed to upping my seasonal appetizer game. I’m 99% sure beef tenderloin crostini will always be my favorite, but this Acorn Squash Tart with Prosciutto and Pomegranate certainly gives those boss bites a run for their money.
Realistically, anything with puff pastry and melted cheese is a serious crowdpleaser, but this tart takes things a step further. The buttery, flaky pastry is topped with creamy fontina and goat cheese, sprinkled with fresh thyme, and then decorated with thinly sliced prosciutto and crescents of roasted acorn squash. Once the tart is perfectly puffy and golden brown, it gets finished with more crumbled goat cheese and lots of ruby red pomegranate arils. It’s sweet and savory MAGIC.
And the colors! All kinds of merry and bright.
Please don’t be intimidated by this tart’s puff pastry element, peeps. It’s store-bought. I’m all about scratch cooking, but when it comes to puff pastry…fuck no. I hate making the stuff. I still have acid flashbacks to baking various puff pastry creations under the gun at culinary school—so much folding, and rolling, and sweating, and praying. Ain’t nobody got time for that during the holiday season. Especially when you can buy perfectly good dough at the supermarket.
(If you happen to be a weirdo unicorn that enjoys the misery process of puff pastry making, The Kitchn can walk you through a good dough recipe.)
I’m clearly pushing this tart as an appetizer, but it also makes a fun brunch or dinner option. And as always, feel free to make it your own. Delicata or butternut squash would be equally delicious here, and the sky’s the limit when it comes cheese variations. It’s also fabulous sans prosciutto for ze vegetarians. (Hallelujah!)
p.s. Congratulations to Elizabeth, the winner of last week’s giveaway, and a huge thank you to everyone that entered!! I really appreciate so many of you sharing your holiday traditions with me. I know you only did it for the KitchenAid Coffee Maker and Hatchery goodies, but I laughed, cried, and generally felt all warm and fuzzy reading about your favorite seasonal activities. I wanted to do all of them. (Particularly the ones involving pajama sets and booze.) Happy holidays, friends!
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