This easy butternut squash tart is made with less than 10 ingredients and takes just 15 minutes to prepare. Nestled in a flaky puff pastry crust, it is layered with fig preserves, parmesan cheese, thinly sliced butternut squash, and rosemary. Each bite is a delightful and harmonious combination of sweet, nutty, and herbal flavors. This elegant, savory tart is perfect for cozy gatherings, brunch spreads, or holiday meals.

Hey there, and welcome back, friends.

You are in for a Fall treat!

Lately, Fall has me craving squash recipes, particularly butternut squash. Do you love the sweet, nutty flavor of butternut squash as much as I do?

I usually serve squash as a savory side dish. If you need some ideas, I have plenty of savory squash recipes on the blog: roasted hasselback butternut squash, Butternut Squash Soup, Kale Salad with Maple Butternut Squash, and Roasted Butternut and Superfoods Salad.

Then, I had a brilliant idea to make something special with squash, perfect for brunch or as an appetizer.

Before I knew it, I used puff pastry to make a simple tart. No one will know how easy this tart is to put together!

I love serving brunch to the people I adore, so I always need recipes to choose from. This butternut squash tart is going to become a favorite. It is ready in 15 minutes and requires minimal prep, making it perfect for serving at Fall brunches.

I enjoy layering flavors and textures. This recipe starts with a flaky puff pastry crust topped with sweet fig preserves, a sprinkle of parmesan cheese that gives a pop of unexpected flavor, and thinly sliced butternut squash seasoned with fresh rosemary, salt, and pepper.

Every bite of this tart is perfect. It will make your Fall brunch extra special, and it also works great as an appetizer. I hope you enjoy this recipe as much as my family did!

Ingredients

• a small butternut squash
• a sheet of store-bought puff pastry
• an egg
• fig preserves or fig jam
• some grated parmesan cheese
• extra virgin olive oil
• fresh rosemary
• salt & freshly cracked pepper

How to Make a Butternut Squash Tart

Preheat the oven. Trim the very top and bottom of the butternut squash and discard them. Remove the peel, then cut the squash in half lengthwise.

Remove the seeds and pulp, then thinly slice the squash into semicircles about ⅛-inch thick. Set the sliced butternut aside for now.

Line a large baking sheet with parchment paper, then spread the puff pastry sheet on top of it.

Roll ½-inch of the edge of each side over to create a border. Gently press to adhere.

Crack the egg into a small bowl and scramble it. Brush the entire pastry with the egg, including the border.

Use a fork to dock the pastry inside the border several times.

Spread the fig preserves in a thin layer over the pastry, staying within the border. 

Sprinkle the parmesan over the fig preserves.

Toss the sliced butternut with the olive oil, chopped rosemary, salt, and pepper.

Shingle the slices on top of the parmesan, leaving the border clear.

Bake the tart in the preheated oven until the pastry has puffed and is golden brown.

Allow the tart to cool for a few minutes before slicing and serving.

How to Store

Leftover tart pieces can be kept in an airtight container in the fridge for up to 5 days. Reheat cold pieces in a 350°F oven for about 15-20 minutes.

More Fall Side Dish Recipes

• Pumpkin Cornbread
• Stovetop Mac and Cheese
• Farm Vegetable Quiche
• Cheddar Biscuits with Thyme and Sage Butter
• Honey Whipped Goat Cheese Crostini

What do you think of this amazing savory tart recipe? What main dish and sides would you serve with this tart? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Butternut Squash Tart Recipe

Print

Yield: 8 servings

Butternut Squash Tart

This easy butternut squash tart comes together with less than 10 ingredients in just 15 minutes. Nestled in a flaky puff pastry crust, the tart is layered with fig preserves, parmesan cheese, thinly sliced butternut squash, and rosemary.

Prep Time 15 minutes

Cook Time 28 minutes

Total Time 43 minutes

Ingredients

• 1 small butternut squash
• 1 sheet store-bought puff pastry, defrosted if frozen (about 8 or 9 ounces)
• 1 large egg
• ⅓ cup fig preserves or fig jam
• ½ cup grated parmesan cheese (freshly grated is best)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon finely chopped fresh rosemary
• 1/2 teaspoon salt
• Freshly cracked pepper, to taste

Instructions

1. Preheat the oven to 425 degrees.
2. Trim the very top and bottom from the butternut squash and discard. Remove the peel, then cut the squash in half lengthwise. Remove the seeds and pulp then thinly slice the squash into semicircles that are about ⅛-inch thick. Set the sliced butternut aside for now.
3. Line a large baking sheet with parchment paper then spread the sheet of puff pastry out on top of it. Roll ½-inch of the edge of each side over to create a border. Gently press to adhere. Crack the egg into a small bowl and scramble it. Brush the entire pastry with the egg, including the border. Use a fork to dock the pastry inside the border several times. Spread the fig preserves in a thin layer over the pastry, staying within the border.  Sprinkle the parmesan over the fig preserves.
4. Toss the sliced butternut with the olive oil, chopped rosemary, salt, and pepper. Shingle the slices on top of the parmesan, making sure to leave the border clear. Bake the tart in the preheated oven for 25-28 minutes or until the pastry has puffed and is golden brown. Allow the tart to cool for 5 minutes before slicing and serving.

Notes

1. If a small butternut squash cannot be found and you don’t want to use part of one, you can substitute 1 large or 2 medium/small honeynut squash in its place.     
2. Apricot preserves can be substituted for fig preserves for equally delicious results.
3. Don’t waste any extra slices of butternut squash! You can roast them on a separate tray along with the tart. Enjoy over a salad or in a sandwich.
4. I do not recommend using frozen butternut squash as it is typically cut into chunks. This tart works best with thinly sliced fresh butternut squash.
5. You do not need to chill the tart prior to baking. In the event that your puff pastry is too warm or hard to work with during the recipe, you can pop it in the fridge to firm up for a few minutes as needed.
6. Leftover pieces of the tart can be kept in an airtight container in the fridge for up to 5 days. Reheat cold pieces in a 350-degree oven for about 15-20 minutes.

Recipe Tips

• Butternut squash can be tough to cut so make sure you have a sharp knife and work carefully. 
• You’ll need 2 to 3 large sprigs of rosemary to yield 1 tablespoon finely chopped.
• If your puff pastry is frozen, you’ll need to defrost it. Set it out at room temperature for 1-2 hours until fully defrosted but still cool to the touch. Once defrosted, unroll or unfold it and proceed with the recipe.
• If the puff pastry becomes too warm and hard to work with, pop it back in the fridge to chill for a few minutes before proceeding with the recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Stainless Steel Bowl Scraper/Chopper
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  Wilton Extra Long Non-Stick Tart and Quiche Pan, 14 x 4.5-Inch

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 125Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 269mgCarbohydrates: 16gFiber: 1gSugar: 8gProtein: 3g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Butternut Squash Tart appeared first on A Classic Twist.

We’ve got the ultimate recipe for sheet pan nachos that your taste buds will cheer for more! Layers of gooey cheese, refried beans, and more gooey cheese in every bite! Who can resist that?

This post is sponsored by Cabot Creamery. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content for you! 

Hey there, and welcome back, friends.

You are in for a treat!

Like many, I’ve been to numerous Game Day parties because this is my husband’s favorite sports day. I have tasted all of the nachos, and let me tell you, there are a few secrets to making a winning nacho dish!

First, you need to start with a sound tortilla chip. I’m biased towards the triangle-shaped ones, not the round ones. The triangle-shaped ones are better at holding all of the toppings. We have to consider adding some protein (meat). You can go without some protein, but I prefer some ground beef. Ground beef needs to have a good flavor. Adding some taco seasoning always takes the ground beef up a notch.

I love refried beans on my nachos. Refried beans out of the can are too thick, so you must thin them a little. Once you do that, dot them around the tortilla chips. That way, you get the perfect little bits of refried beans, but not too much.

Next, the best part of nachos is the gooey cheese!!! A good brand of cheese makes all the difference. You want rich, bold flavors. I use Cabot Creamery’s award-winning cheddar cheese to deliver that flavor. I love Cabot because they are a cooperative owned by farm families throughout New England & New York, and 100% of profits go back to the farmers.

For your nachos, it helps to buy pre-shredded cheese to cut down on the prep time and still maintain the quality of the cheese.

Sprinkle that cheese all over the nachos in the nooks and crannies! You want each tortilla chip to have some cheese on it. If you’re in doubt, add some more cheese! You can’t go wrong.

While you’re cheering on your favorite football team, I hope you enjoy snacking on these nachos.

Ingredients

• tortilla chips
• ground beef
• taco seasoning
• refried beans
• white onion
• jalapeño pepper
• shredded cheddar cheese (I used a mix of Cabot Seriously Sharp cheddar and Vermont Sharp)
• a ripe avocado
• pico de gallo or salsa
• sour cream
• green onions
• hot pepper sauce
• fresh cilantro

How to Make Sheet Pan Nachos

Preheat the oven. Spray one large baking sheet with nonstick spray to coat. In a medium skillet, cook the ground beef until fully cooked, breaking apart with a spoon.

Drain any grease accumulated before adding in the taco seasoning and cook for another few minutes. Remove from heat. 

In a separate small saucepan, heat up the refried beans with a few tablespoons of water over medium-low heat. Cook for a few minutes until warm.

Arrange one bag of the chips on the prepared sheet and top with half of the beef.

Next, add the refried beans.

Add a layer of onions.

Cover in shredded cheese.

Add some diced jalapeños.

Top with another layer of chips and repeat the toppings.

Bake the nachos until the cheese is melted.

Sprinkle with the toppings of your choice (avocado, pico de gallo, salsa, sour cream etc). Serve immediately.

How to Store

If you have leftover nachos, unheard of in my world, place them in an airtight container in your fridge for up to 4 days. You can reheat the nachos by placing them on a baking sheet and baking them at 350°F until heated through. You can add more toppings, like pico de gallo, sour cream, etc, before serving.

More Game Day Recipes

• Game Day Charcuterie Board
• Beer Cheddar Cheese Dip
• Homemade Queso Dip
• Crispy BBQ Baked Chicken Wings
• Chili Oil Cheddar Pull Apart Bread

What do you think of this fun game day snack recipe? What would you serve with these nachos? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy cooking, friends!

Sheet Pan Nacho Recipe

Print

Yield: serves 6

Sheet Pan Nachos

The ultimate recipe for sheet pan nachos that your taste buds will be cheering for more! Layers of gooey cheese, refried beans, and more gooey cheese in every bite! Who can resist that?

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

• 2 bags (9 oz each) tortilla chips
• 1 pound beef
• 1 package taco seasoning
• 1 can (15 oz) refried beans,
• 1 medium white onion, diced
• 1 jalapeño pepper, diced
• 1 lb shredded cheddar cheese (I used a mix of Cabot Seriously Sharp Cheddar and Vermont Sharp Cheddar )

TOPPINGS

Toggle ingredient group

• 1 avocado, sliced
• Pico de gallo or salsa
• 1/2 cup sour cream, thinned with a little bit of water
• Green onions, chopped
• Hot pepper sauce, to taste
• ¼ cup fresh cilantro, chopped

Instructions

1. Heat oven to 350°. Spray one large baking sheet with nonstick spray to coat.
2. In a medium skillet, cook the ground beef until fully cooked, breaking apart with a spoon. Drain any grease accumulated before adding in the taco seasoning and cook for another 1-2 minutes. Remove from heat. 
3. In a separate small saucepan, heat up the refried beans with 2-3 tablespoons of water over medium-low heat. Cook for 2-3 minutes until warm.
4. Arrange one bag of the chips on the prepared sheet and top with half of the beef, refried beans, onions, jalapeños and cheese. Top with another layer of chips and repeat the toppings. (Alternatively – you can make one layer and dot the chips with the beef, refried beans, onions, and jalapenos.)
5. Bake the nachos until the cheese is melted, about 10-15 minutes.
6. Sprinkle with the toppings of your choice (avocado, pico de gallo, salsa, sour cream etc). Serve immediately.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 698Total Fat: 50gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 152mgSodium: 901mgCarbohydrates: 24gFiber: 5gSugar: 6gProtein: 41g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Sheet Pan Nachos appeared first on A Classic Twist.

Make your holidays memorable with this savory Christmas tree pull apart bread. The pull-apart bread has been brushed with a buttery garlic herb mixture, and each ball of bread is filled with gooey cheese that is perfect for dipping into marinara sauce.

This post is sponsored by Cabot Cheese. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content for you! 

You are in for a special holiday treat!

I love the holidays, and baking holiday-themed recipes for my family and friends always lights up my heart. This Christmas tree bread is the ultimate appetizer for any holiday party. Who doesn’t love bread with a gooey center of melted cheese and a buttery garlic herb coating?

You and your guests will have a blast pulling apart each bread ball and dipping it into marinara sauce.

Let’s talk about the flavors. First, the bread dough is mixed with shredded cheese. I used Cabot Creamery Seriously Sharp Cheddar Cheese. If you’ve been around here, you know I am a fan of Cabot Creamery, and I love their award-winning cheddar and dairy products. Be sure to grab a few of their products the next time you are at the grocery store.

Back to the flavors in this bread! Each dough ball has a cube of sharp cheddar cheese for that perfect gooey bite. Lastly, I brushed the whole pull-apart Christmas tree with garlic powder, thyme, rosemary, and red pepper flakes mixed with melted butter. It’s one savory appetizer you won’t forget!

The recipe is easy to make. After mixing the dough, you only need to roll it out, cut it into tiny squares, fill each square with some cheese, and then roll it into a ball. Then, take the balls and form it into a simple tree shape. Easy peasy!

Want more ways to make this even easier? Use store-bought pizza dough if you are in a hurry. Also, it doesn’t have to be a Christmas tree, either. This would be perfect as game-day snacks or themed parties.

Ingredients

The ingredients needed for this pull-apart Christmas tree are simple and common pantry ingredients.

• all-purpose flour
• Cabot’s Sharp Cheddar Cheese
• Parmesan cheese
• whole milk
• instant yeast
• a few large eggs
• butter
• garlic powder
• kosher salt
• a few herbs like thyme & rosemary
• red pepper flakes
• marinara for dipping

How to Make a Pull Apart Christmas Tree

Whisk together the all-purpose flour, grated cheese, and salt in a stand mixer or a large bowl.

Add in warm milk, yeast, and eggs.

Stir and knead with the dough attachment (or by hand) until a soft, smooth dough forms. Add in additional flour as needed.

Transfer the dough to a lightly greased bowl and cover.

Let rise until the dough is nearly doubled.

Cut the cheddar cheese into cubes.

Line a large baking sheet with parchment paper. Divide the bread dough into two halves and place each on a floured surface. Roll out one dough into a rectangle.

Cut up the dough into squares. Place one cube of cheese in the middle of a square and wrap the dough around the piece of cheese, forming a ball.

Place the ball on the baking sheet, making sure the seam side is down. Repeat for the remaining squares, placing the balls on the baking sheet in a Christmas tree shape making sure the balls are all touching. Repeat the process with the other half of the dough.

Cover the bread on the baking sheet with a kitchen towel and allow it to rise until puffy but not doubled.

Preheat the oven. Brush the tops with egg wash. Bake the bread until the top is golden brown.

Remove the bread from the oven when the bread is done.

Meanwhile, whisk together melted butter, Parmesan cheese, garlic powder, and herbs for the topping.

Brush on baked bread balls.

For dipping, serve this pull-apart Christmas tree bread warm with an extra sprinkle of freshly grated parmesan cheese, red pepper flakes, and marinara.

How to Store

Store Christmas tree pull apart bread in an airtight container at room temperature for 3 days or in the refrigerator for up to 5 days. You can also freeze this bread and reheat it in the oven until warm.

More Christmas Appetizer Recipes

If you’re hosting a holiday party or want something to nibble on, try these amazing appetizers.

• Honey Whipped Goat Cheese Crostini
• Spinach Artichoke Dip Bites
• Caramelized Apples and Goat Cheese Crescents
• Buffalo Chicken Dip Bites
• Chicken and Apple Salad

What do you think of this amazing Christmas tree bread recipe? What would you serve with this appetizer? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Pull Apart Christmas Tree Recipe

Print

Yield: serves 8-10

Christmas Tree Pull Apart Bread

Make your holidays special with this savory Christmas tree pull apart bread. The pull-apart bread has been brushed with a buttery garlic herb mixture and each ball of bread is filled with gooey cheese that is perfect for dipping into marinara sauce.

Prep Time 30 minutes

Total Time 30 minutes

Ingredients

For the Bread Dough:

Toggle ingredient group

• 2 ½ - 3 cups all-purpose flour
• 2/3 cup grated Cabot’s Sharp Cheddar Cheese
• 1/2 teaspoon kosher salt
• 2/3 cup warm whole milk
• 2 ¼ teaspoons (1 package) instant yeast
• 2 large eggs, whisked together
• 16 ounce Cabot’s Sharp Cheddar cheese
• Egg wash (1 egg beaten with 1 tablespoon water), for brushing

Topping:

Toggle ingredient group

• 1/4 cup melted butter
• 1/4 cup finely grated Parmesan
• ¼ cup grated Cabot’s Sharp Cheddar Cheese
• 1 tablespoon garlic powder
• 1 tablespoon chopped thyme
• 1 tablespoon chopped rosemary
• Marinara, warmed (for serving)

Instructions

1. Whisk together 2 ½ cups of all-purpose flour, grated cheese, and salt in a stand mixer or a large bowl. Add in warm milk, yeast, and eggs. Stir and knead with the dough attachment (or by hand) until a soft, smooth dough forms, about 5-7 minutes. Add in additional flour as needed.
2. Transfer the dough to a lightly greased bowl and cover. Let rise until dough is nearly doubled, about 2 hours.
3. Cut the cheddar cheese into cubes, about half an inch pieces. Line a large baking sheet with parchment paper.
4. Divide the bread dough into two halves and place each on a floured surface. Roll out one dough into a rectangle (you can also use your hands to stretch it out into a long rectangle). Cut up the dough into 2-inch squares. Place one cube of cheese in the middle of a square and wrap the dough around the piece of cheese, forming a ball. Place the ball on the baking sheet, ensuring the seam side is down.
5. Repeat for the remaining squares, placing the balls on the baking sheet in the shape of a Christmas tree and making sure the balls are all touching.
6. Repeat the process with the other half of the dough. You should have about 30-35 balls.
7. Cover the bread on the baking sheet with a kitchen towel and allow it to rise until puffy but not doubled, about 30 minutes to an hour.
8. Preheat oven to 450 degrees F. Brush the tops with egg wash. Bake the bread for about 20-25 minutes or until the top is golden brown. Remove from oven when bread is done.
9. Meanwhile, whisk together melted butter, Parmesan, garlic powder, and herbs for the topping. Brush on baked bread balls. For dipping, serve warm with an extra sprinkle of freshly grated parmesan cheese, red pepper flakes, and marinara.

Notes

Recipe inspired by Delish.com

Alternatively

• you can use premade pizza dough instead of making your bread from scratch.
• You can use mozzarella cheese instead of cheddar.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips 3-Piece Silicone Spatula Set
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 709Total Fat: 31gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 138mgSodium: 660mgCarbohydrates: 77gFiber: 3gSugar: 2gProtein: 30g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Christmas Tree Pull Apart Bread appeared first on A Classic Twist.

This Game Day Charcuterie Board is sponsored by Cabot Cheese. All opinions are mine. Thank you for supporting brands I love and making it possible for me to continue creating recipes for you. 

Hey there, and welcome back, friends.

You are in for a fun treat!

(more…)

The post Game Day Charcuterie Board appeared first on A Classic Twist.

This beer cheddar cheese dip will be the star of the party with its smoky beer cheesy dip flavor. It’s easy to make, creamy, and perfect for any party or game night.

(more…)

The post Beer Cheddar Cheese Dip appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a fun treat!

(more…)

The post Homemade Queso Dip appeared first on A Classic Twist.