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As the leaves turn vibrant shades of orange and gold, butternut squash takes center stage in seasonal cooking. This versatile vegetable has gained popularity not only for its rich flavor but also for its nutritional benefits, making it a beloved choice in kitchens around the world. One standout dish that showcases butternut squash beautifully is the Savory Butternut Squash Tart. This comforting dish is perfect for various occasions—from festive family gatherings to a simple yet delightful lunch.

Savory Butternut Squash Tart

Experience the cozy flavors of autumn with this Savory Butternut Squash Tart recipe. This delicious dish features a creamy filling of roasted butternut squash, rich cheeses, and aromatic herbs, all nestled in a flaky pastry crust. Perfect for holiday gatherings or a light lunch, this recipe is simple to follow and packed with nutrients. Enjoy the warmth of seasonal cooking while impressing guests with its delightful taste and beautiful presentation. Give it a try!
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Ingredients
  

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

1 tablespoon olive oil

Salt and pepper, to taste

1 teaspoon ground cumin

1 teaspoon smoked paprika

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

1 tablespoon 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 nutmeg

1/2 cup grated Parmesan cheese

Fresh arugula, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Roast the Squash: In a large bowl, toss the diced butternut squash with olive oil, salt, pepper, cumin, smoked paprika, sage, and maple syrup until evenly coated. Spread the mixture on a baking sheet in a single layer and roast for 25-30 minutes, or until the squash is fork-tender and slightly caramelized. Remove from the oven and allow to cool.

      Prepare the Pie Crust: Roll out your pie crust and place it in a 9-inch tart pan. Press it into the edges and trim any excess. Prick the bottom with a fork to prevent bubbling. If using a store-bought crust, follow package instructions for blind baking, if necessary.

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

          Layer the Tart: Once the roasted squash has cooled slightly, spread the roasted butternut squash evenly over the tart crust. Sprinkle the crumbled goat cheese over the squash, then pour the egg mixture gently on top. Finally, sprinkle the grated Parmesan cheese to finish.

            Bake: Carefully place the tart in the oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.

              Cool and Serve: Allow the tart to cool for about 10-15 minutes before slicing. Garnish with fresh arugula for a peppery bite, if desired.

                Enjoy: Serve warm or at room temperature, perfect for a fall gathering or a delightful lunch!

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