These tarts make for a scrumptious mini dessert ... or morning breakfast treat!
Preheat oven to 350 F.
Toss butternut squash with maple syrup, coconut oil, and salt. Roast in oven till soft, about 25 minutes.
While squash is roasting, thaw puff pastry and roll into a thin even layer. Using a cookie cutter, cut pastry into rounds and gently press into the molds in a muffin tin making little cups. Refrigerate until ready to use.
When squash is finished cooking, turn oven up to 425 F (or according to directions on puff pastry package).
In a medium bowl, toss squash and any cooking liquid with the apples, cinnamon, nutmeg and cloves until everything is coated with spice and juices evenly. Taste for salt and sweetness and adjust with more maple syrup or salt if necessary.
Fill cups with squash and apple mixture and bake for 10-12 minutes until pastry is golden brown.
*Recipe and photo by @vestal_life