Go Back
The Savory Butternut Squash Tart is a delightful and hearty dish that captures the essence of fall with its rich flavors and comforting textures. This tart, with its golden, flaky crust and creamy filling, is a celebration of seasonal ingredients, particularly the star of the show: butternut squash. As autumn arrives and squash season reaches its peak, this recipe offers a perfect opportunity to highlight the sweet and nutty flavors of butternut squash, making it a must-try for any home cook.

Savory Butternut Squash Tart

Discover the comforting flavors of autumn with this Savory Butternut Squash Tart recipe! Featuring a golden, flaky crust and a creamy filling that's rich in vitamins, this dish highlights the sweet, nutty taste of butternut squash. Perfect for festive gatherings or cozy dinners, it suits a variety of occasions and palates. Easy to prepare, this tart combines roasted squash with herbs and cheeses for a truly delightful meal. Unleash your kitchen creativity and delight your guests with this seasonal favorite!
Print Recipe Pin Recipe

Ingredients
  

1 medium butternut squash, peeled and diced (approximately 4 cups)

1 tablespoon olive oil

Salt and pepper, to taste

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)

1 tablespoon pure maple syrup

1 pre-made pie crust (store-bought or homemade)

4 ounces goat cheese, crumbled

1/2 cup heavy cream

3 large eggs

1 tablespoon Dijon mustard

1/2 teaspoon ground nutmeg

1/2 cup grated Parmesan cheese

Fresh arugula, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it’s hot and ready for baking.

    Roast the Squash: In a large mixing bowl, combine the diced butternut squash with olive oil, salt, pepper, cumin, smoked paprika, sage, and maple syrup. Toss until the squash is thoroughly coated. Spread the mixture onto a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, until the squash is fork-tender and slightly caramelized. Once done, remove it from the oven and let it cool for a few minutes.

      Prepare the Pie Crust: Roll out your pie crust into a 9-inch tart pan. Press it into the base and sides, trimming any excess dough. Use a fork to prick the bottom to prevent bubbling during baking. If you're using a store-bought crust, check the package instructions for any blind baking steps that might be necessary.

        Blend the Filling: In a large mixing bowl, whisk together the heavy cream, eggs, Dijon mustard, nutmeg, and a pinch of salt and pepper. Mix until fully combined and smooth.

          Layer the Tart: Once the roasted squash has cooled slightly, evenly distribute it over the prepared tart crust. Sprinkle the crumbled goat cheese on top of the squash, followed by gently pouring the egg mixture over it. Finally, finish with an even sprinkle of grated Parmesan cheese on top.

            Bake the Tart: Carefully place the tart in the oven and bake for 35-40 minutes. The filling should be set and the top should turn a lovely golden brown.

              Cool and Serve: Allow the tart to cool for about 10-15 minutes before slicing, as this will help it hold its shape. If desired, garnish with a handful of fresh arugula for a nice peppery contrast.

                Enjoy Your Creation: Serve the tart warm or at room temperature, making it an excellent dish for fall gatherings or as a delightful lunch option!

                  Prep Time, Total Time, Servings: 20 mins | 1 hr | 8 servings