I used the ‘neck’ end of a 2lb (1kilo) squash for these. It gave me nice, thin half circles that followed the shape of the pastry perfectly. Cut it in half the long way before thinly slicing.
The toasted walnuts add crunch and make an elegant finish.
Use a soup bowl as a guide for cutting the pastry.
Puff pastry can be re-frozen once so put whatever is left back in the freezer for another use.
Keywords: butternut squash, tarts