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.

• 
  Stainless Steel Bowl Scraper/Chopper
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  Non-Stick Tart and Quiche Pan with Removable Bottom, 9-Inch
• 
  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

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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.

Do you have a favorite comfort food? We love a variety of foods at our house, but one of our favorite cold-weather meals is soup (like this Roasted Sweet Potato Soup!) There are so many varieties, flavors, and textures you can’t go wrong.

This particular soup is loaded with fall flavor! With ingredients like butternut squash, apples, and nutmeg, it’s the perfect mixture of savory and sweet. It’s also a recipe from my friend Rebecca’s (Foodie with Family) new cookbook, The Ultimate Guide to Vegetable Sides. If you are a fan of vegetables, then this cookbook is for you.

How to Make Butternut Squash Soup

There are a lot of steps involved, but I promise this soup is easy! Start by heating some olive oil in a large stockpot over medium heat. Then add onions and salt, tossing to coat with the oil. Cook the onions until they are tender (this should take about 5 minutes.) Be sure to stir occasionally as they cook so they don’t burn.

Next, add the garlic and cook for a minute or until it’s fragrant. Then add the squash, apples, carrots, sage, stock, black and cayenne pepper, and nutmeg to the pot. Give it a good stir, cover the pot with a lid, and bring the mixture to a simmer.

Reduce the heat and allow the butternut squash soup to simmer for about 20-30 minutes. You will know when it’s ready when the squash is cooked and tender!

Next, remove the sage and discard it. If you have an immersion blender, use it to puree the soup until it is smooth. If you are like me and do not have an immersion blender, you can transfer the soup to a food processor or a good blender. Blend, in batches, if you have to until it’s completely smooth.

If you need to, you can use heavy cream or stock to help with the blending. Once everything is completely blended, you can return the soup to the pot. Serve the soup in serving bowls, swirling in 2 tablespoons of heavy cream into each!

Slow Cooker Butternut Squash Soup

You can also make this soup in the slow cooker if you’d like to! Just start by sautéing the onions and garlic as described above. Then, transfer them to the slow cooker and add the remaining ingredients.

Cook the soup on low for 6-8 hours or on high for 3-4 hours. After the soup has finished cooking, continue with blending as described above. The rest of the instructions are the same!

Whichever way you make it, be sure to garnish your soup for presentation and taste! You can garnish yours with whatever you’d like to, but here are some of my favorite ideas:

• pepitas
• smoked paprika
• crème fraiche

If you enjoyed this butternut squash soup recipe, check out some of these other fall dinners:

• Roasted Hasselback Butternut Squash
• Kale Salad with Maple Butternut Squash and Pomegranate Vinaigrette
• Spiralized Sweet Potato and Apple Enchilada
• Sheet Pan Chicken with Cranberries and Sweet Potatoes

Print

Savory Butternut Squash Soup

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large onion, peeled and diced
• ½ teaspoon salt
• 4 garlic cloves, peeled and minced
• 3 lbs butternut squash, peeled, halved, and cut into chunks
• 1 large apple, peeled, cored, and chopped
• 1 carrot, peeled and roughly chopped
• 1 sprig fresh sage
• 3 cups vegetable or chicken stock
• ½ teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon grated nutmeg
• 1 cup heavy cream (optional)
• ¼ cup pepitas, for garnish
• ½ tsp smoked paprika, for garnish
• 2 tablespoons crème Fraiche

Instructions

1. In a large stockpot set over medium heat, heat the olive oil.
2. Add in the onions and salt, tossing to coat. Cook the onions, until tender, about 5 minutes, stirring occasionally as it cooks. Add in the garlic and cook for a minute or until fragrant.
3. Add in the squash, apples, carrots, sage, stock, black and cayenne pepper, and nutmeg to the pot. Stir. Cover and bring mixture to a simmer.
4. Reduce heat and allow to simmer for 20-30 minutes or until the squash is cooked and tender.
5. Remove the sage and discard. If you have an immersion blender, use it to puree the soup until smooth. If you are like me and do not have an immersion blender, transfer the soup to a food processor or good blender. Blend, in batches, if you have to, until completely smooth. If you need, you can use heavy cream or stock to help with the blending. Return the soup to the pot.
6. Serve the soup in serving bowls, swirling in 2 tablespoons of heavy cream into each. Garnish with the pepitas, smoked paprika, and crème Fraiche.

Notes

1. You can make this in the slow cooker. Saute the onions and garlic as described. Transfer to the slow cooker and add in the rest of the ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. Continue with blending as described.
2. Recipe from The Ultimate Guide to Vegetable SIdes

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The post Savory Butternut Squash Soup appeared first on A Classic Twist.