Butternut Squash Tart (Butternut Squash Recipe)

Layered on a puff pastry base, this rustic butternut squash tart features two squash preparations (a spiced puréed sauce, and a roasted squash topping), plus caramelized onions, sautéed spinach, fresh herbs, and two kinds of cheese. Like butternut squash itself, the finished product is highly adaptable, working equally well for brunch, lunch, or a light dinner. 

Key Ingredients

• Butternut Squash –  I’ll admit that butternut squash is one of the few ingredients where I’m willing to pay extra for convenience, and will usually purchase already-peeled-and-cubed squash. In most US and UK supermarkets, you’ll find pre-diced butternut squash in the refrigerated section of the produce department—it usually comes in a bag or a clear plastic container. If you do want to start with a whole butternut squash, I recommend popping it in the microwave for a few minutes. This trick softens the skin, making the squash much easier to slice. This recipe requires a total of about 400 grams (3 1/3 US cups) of peeled and diced squash. You’ll boil and purée half to create the sauce (the same technique I use to make butternut squash pudding) and sauté the rest for the topping.

• Onions – You can use white or yellow onions, peeled and sliced into very thin rings. If you’ve never made caramelized onions from scratch, you’ll quickly discover that this staple kitchen technique doesn’t take much effort, but it does require lots of time. (You’ll frequently hear the term “low and slow” in relation to caramelizing onions, for good reason!) Allow at least one hour to caramelize the onions. And once you get the hang of it, use the same technique to make the onions for my fig and goat cheese tart and my lattice pastry with cheese and caramelized onions, too.
• Herbs and Spices – You’ll need one cinnamon stick for simmering the squash (cinnamon usually comes in big bags, so save the rest for hot buttered brandy or a vanilla chai simmer pot!), plus chili flakes, chopped fresh rosemary, and kosher salt and ground black pepper, to taste. You can also use rosemary infused oil for a more herb-forward tart.

• Spinach – I used 80 grams (about 4 US cups) of raw spinach. I recommend baby spinach leaves, because they’re tender, and less chewy than the larger leaves.
• Puff Pastry – You can use homemade puff pastry if you enjoy making your own, but I make most of my puff pastry tarts with store-bought pastry. (It often comes two sheets to a package, so save the rest to make my beetroot and feta tart or my fig and goat cheese tart, too!) If using frozen rather than refrigerated, allow plenty of time for the pastry to thaw according to the manufacturer’s instructions.
• Cheeses – I topped my tart with a combination of blue cheese and Parmesan. If you don’t like blue cheese, replace it with feta, goat cheese, or another cheese of your choice.

Tips and Tricks

• Go with the flow. This butternut squash recipe is meant to be rustic, so don’t worry about sticking to a specific size or shape. If your puff pastry is a few inches bigger or smaller than mine, just go with it! If you want, you can even make a square-shaped tart, or trace around a dinner plate to make a round butternut squash galette.
• Use the yolk only. Instead of whole egg, egg-wash the pastry with the yolk only for a deeper golden brown color. And save the whites to make French macarons!
• Start with parchment. Cover your tray with a sheet of parchment, then assemble the tart on top. Do not try to make this tart directly on the countertop, or you’ll risk damage when you transfer it to the baking tray.
• Aim for smooth purée. After puréeing the cooked squash, check to make sure that no visible clumps or chunks remain. If necessary, pass the purée through a fine mesh strainer before spreading it on the pastry base.
• Use a sharp knife. You’ll need a sharp chef’s knife, pizza cutter, or kitchen shears to cut and serve the tart. You can slice the rectangle into 4-6 larger squares for dinner, or tinier pieces for appetizer-sized portions.
• Egg wash with care. When applying the egg wash, do your best to brush the flat parts of the pastry only, rather than the thin edges, which can cause the layers to stick together and prevent pastry from “puffing” as much as it bakes.

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Butternut Squash Tart (Butternut Squash Recipe)

Recipe by becky

• Total Time2 hours 15 minutes
• Yield1 Tart 1x

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A butternut squash recipe featuring squash, plus caramelized onions, spinach, herbs, and cheese, all layered on a puff pastry tart base.

Ingredients

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Onions:

30 grams unsalted butter (2 tablespoons)
300 grams onions, peeled and sliced into thin rings (2 medium onions)

Butternut squash puree:

175 grams butternut squash (6 ounces; about 1 1/3 cups diced squash)
1 cinnamon stick, broken in half
Salt and pepper, to taste

Tart:

15 milliliters olive oil (1 tablespoon)
230 grams butternut squash, peeled and cut into 3/4-inch cubes (8 ounces; about 2 cups)
80 grams baby spinach leaves (3 ounces; about 4 cups)
1/4 teaspoon chili flakes, or to taste
Salt and pepper, to taste
1 sheet puff pastry, trimmed to approximately 9 x 13 inches in size
100 grams blue cheese, crumbled (3 1/2 ounces)
15 grams shaved or grated Parmesan (2 tablespoons)
1 egg, lightly beaten
2 grams chopped fresh rosemary (1 tablespoon)

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Instructions

Onions:

Melt the butter in a large saucepan. Add the sliced onions and cook over low heat, tossing occasionally, for 1 hour or until soft, sweet, and golden brown.

Butternut Squash Purée:

Place diced butternut squash in a saucepan. Fill with water, completely covering the squash. Add the cinnamon stick and bring to a boil. Cook over medium heat until fork tender, about 15 minutes.

Remove the cinnamon stick and pass squash through a fine mesh strainer to drain.

In a food processor or high-speed blender, purée squash until smooth.

Season with salt and pepper to taste. Refrigerate until ready to use.

Tart:

Preheat oven to 400° F (205° C). Line a half-sheet rimmed tray with parchment.

Heat the olive oil in a large saucepan. Add the butternut squash and cook, turning periodically with a spatula, until golden brown and just barely tender, about 8-10 minutes.

Add the spinach and sauté until wilted, about 2-3 minutes more. Season with salt, pepper, and chili flakes. Set aside to cool.

Meanwhile, unroll puff pastry on prepared tray.

With a small stepped palette knife, spread pastry with butternut squash purée, allowing a 1-inch border around the outer edge.

Scatter with the onions, followed by the butternut squash and spinach mixture.

Top with blue cheese and half of the Parmesan.

With a pastry brush, brush egg wash along the pastry border, then turn up edges and crimp with a fork.

Brush crimped edges with more of the beaten egg.

Bake 25-30 minutes, or until deeply golden brown.

Sprinkle with chopped rosemary and remaining Parmesan. Season with salt and pepper to taste. Serve warm.

 

Equipment

small stepped palette knife

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food processor

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fine mesh strainer

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• Prep Time: 1 hour 45 minutes
• Cook Time: 30 minutes
• Category: Savory
• Method: Stovetop + Oven

Serving Suggestions

Slice and serve this butternut squash alone, pair it with a bowl of homemade soup, or cut mini slices and arrange on a tray with other puff pastry appetizers like pineapple pizza rolls, pesto pinwheels, and cheese and Marmite twists.

Make-Ahead and Storage Suggestions

You can caramelize the onions and prepare the butternut squash purée up to 24 hours in advance. Refrigerate in airtight containers until you’re ready to assemble the tart.

To rewarm: Wrap leftover tart in foil and refrigerate for up to 2 days. Eat cold or gently rewarm in a 350° F (176° C) oven for 10 minutes, or until warmed through. I do not suggest reheating puff pastry in the microwave; it gets chewy and tough, which isn’t very pleasant to eat.

Other Savory Puff Pastry Tarts You Might Enjoy

Asparagus Puff Pastry Tart
Fig and Goat Cheese Tart
Rustic Tomato Tart
Rainbow Veggie Pizza
Lattice Pastry with Cheese and Caramelized Onions

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!