roast the acorn squash with olive oil, salt, pepper, and
smoked paprika until soft. scoop the flesh of the squash
into a cast iron pan along with some diced dry sausage
and a small knob of butter. cover with puff pastry, adding
a few small vents in the bottom. cook until golden brown.
allow to cool for a minute, then turn out. toss the mizuna
with a little olive oil and salt and then just quickly wilt the
leaves for a second or two in a pan over medium heat. top
the tart with the mizuna and serve.