Name: Butternut Squash Tart: A Delicious and Easy Fall Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 butternut squash, peeled, seeded, and cubed; 1 tablespoon olive oil; Salt and pepper to taste; 1 sheet (14.1 ounces) puff pastry, thawed; 1/2 cup ricotta cheese; 1/4 cup grated Parmesan cheese; 2 cloves garlic, minced; 1/4 teaspoon dried thyme; Pinch of red pepper flakes; 1 egg, beaten

Butternut Squash Tart: Prepare to be amazed by this elegant and flavorful dish that's surprisingly easy to make! Imagine a flaky, buttery crust cradling a creamy, subtly sweet butternut squash filling, infused with warm spices and a hint of savory goodness. This isn't just a tart; it's an experience.

While the exact origins of butternut squash tarts are difficult to pinpoint, the combination of sweet and savory elements has been a culinary tradition for centuries, particularly in European cuisines. Root vegetables like squash have long been a staple, and incorporating them into pies and tarts was a natural progression. Think of it as a sophisticated cousin to pumpkin pie, offering a more nuanced and complex flavor profile.

People adore this butternut squash tart for its delightful balance of textures and tastes. The creamy, smooth filling contrasts beautifully with the crisp, buttery crust. The subtle sweetness of the squash is perfectly complemented by warming spices like nutmeg and cinnamon, creating a comforting and satisfying dish. Whether you're looking for a stunning centerpiece for your holiday table or a comforting weeknight treat, this tart is sure to impress. Plus, it can be made ahead of time, making it a convenient option for busy cooks!

Ingredients:

For the Crust:

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
1/4 cup ice water

For the Butternut Squash Filling:

1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup vegetable broth
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
1/4 teaspoon dried sage
1 large egg, lightly beaten

For the Topping (Optional):

1/4 cup chopped pecans or walnuts
1 tablespoon maple syrup

Preparing the Crust:

In a large bowl, whisk together the flour and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter. This is crucial for a flaky crust!
Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax, resulting in a more tender crust. I usually let it chill for an hour, if I have the time.

Roasting the Butternut Squash:

Preheat your oven to 400°F (200°C).
In a large bowl, toss the cubed butternut squash with olive oil, salt, and pepper. Make sure the squash is evenly coated.
Spread the squash in a single layer on a baking sheet.
Roast for 20-25 minutes, or until the squash is tender and slightly caramelized. I like to flip the squash halfway through to ensure even cooking.
Remove the squash from the oven and let it cool slightly.

Making the Butternut Squash Filling:

While the squash is roasting, heat a tablespoon of olive oil in a large skillet over medium heat.
Add the chopped onion and cook until softened, about 5-7 minutes.
Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
Add the roasted butternut squash to the skillet.
Pour in the vegetable broth and bring to a simmer.
Reduce the heat to low and cook for 5-10 minutes, allowing the flavors to meld together.
Remove the skillet from the heat and let the mixture cool slightly.
Transfer the butternut squash mixture to a food processor or blender.
Add the heavy cream, Parmesan cheese, nutmeg, and sage.
Blend until smooth and creamy. Taste and adjust seasonings as needed. I sometimes add a pinch of red pepper flakes for a little kick.
In a small bowl, lightly beat the egg. This will help bind the filling together.
Stir the beaten egg into the butternut squash mixture.

Assembling and Baking the Tart:

Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
Carefully transfer the dough to a 9-inch tart pan with a removable bottom.
Press the dough into the bottom and up the sides of the pan.
Trim any excess dough from the edges. You can crimp the edges for a decorative look, or simply press them down with a fork.
Dock the bottom of the crust with a fork to prevent it from puffing up during baking.
Line the crust with parchment paper and fill it with pie weights or dried beans. This will help the crust maintain its shape.
Bake the crust for 15 minutes.
Remove the parchment paper and pie weights.
Bake for another 5-7 minutes, or until the crust is lightly golden brown.
Remove the crust from the oven and let it cool slightly.
Pour the butternut squash filling into the pre-baked crust.
If using the topping, sprinkle the chopped pecans or walnuts over the filling and drizzle with maple syrup.
Bake for 30-35 minutes, or until the filling is set and the crust is golden brown. The filling should be slightly jiggly but not liquidy.
Let the tart cool completely before slicing and serving. This allows the filling to set properly. I know it's tempting to dig in right away, but trust me, it's worth the wait!

Tips and Variations:

Make it Vegan: Substitute the butter in the crust with vegan butter or coconut oil. Use plant-based milk instead of heavy cream in the filling, and omit the Parmesan cheese or use a vegan Parmesan alternative. You can also use an egg replacer or flax egg instead of the egg in the filling.
Add Some Spice: For a spicier tart, add a pinch of cayenne pepper or a dash of hot sauce to the butternut squash filling.
Use Different Cheese: Instead of Parmesan cheese, try using Gruyere, Fontina, or goat cheese for a different flavor profile.
Get Creative with the Topping: Instead of pecans or walnuts, try using pumpkin seeds, toasted almonds, or a sprinkle of brown sugar.
Make it Ahead: The butternut squash filling can be made a day in advance and stored in the refrigerator. The crust can also be made ahead of time and stored in the refrigerator or freezer.
Freezing Instructions: Baked butternut squash tart can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving.
Serving Suggestions: Serve the butternut squash tart warm or at room temperature. It's delicious on its own, or you can serve it with a dollop of sour cream or crème fraîche. It also pairs well with a side salad.

Troubleshooting:

Crust is too tough: You may have overmixed the dough or added too much water. Be careful not to overwork the dough and add water gradually.
Crust is shrinking: Make sure to chill the dough properly before rolling it out. Also, docking the bottom of the crust with a fork will help prevent it from shrinking.
Filling is too watery: Make sure to cook the butternut squash mixture until it is thickened. You can also add a tablespoon of cornstarch to the filling to help thicken it.
Crust is burning: If the crust is browning too quickly, cover the edges with aluminum foil.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

Calories: 350-450 per serving
Fat: 20-30g
Saturated Fat: 10-15g
Cholesterol: 50-70mg
Sodium: 300-400mg
Carbohydrates: 30-40g
Fiber: 3-5g
Sugar: 10-15g
Protein: 5-7g

Enjoy your delicious homemade Butternut Squash Tart! I hope you love it as much as I do.

Conclusion:

This Butternut Squash Tart isn't just another recipe; it's an experience. The creamy, subtly sweet butternut squash filling, perfectly balanced with savory herbs and spices, nestled in a flaky, golden crust, is a symphony of flavors and textures that will tantalize your taste buds. It's a dish that's both comforting and elegant, making it perfect for a cozy weeknight dinner or a sophisticated holiday gathering. I truly believe this tart will become a new favorite in your repertoire. Why is it a must-try? Because it's surprisingly easy to make, even for novice bakers. The recipe is straightforward, and the results are consistently impressive. Plus, it's incredibly versatile. You can easily adapt it to your own preferences and dietary needs. Want a vegan version? Simply substitute the butter in the crust with a plant-based alternative and use a vegan cream cheese or cashew cream for the filling. Looking for a gluten-free option? A gluten-free pie crust works beautifully.

Serving Suggestions and Variations:

This Butternut Squash Tart is delicious served warm or at room temperature. For a simple weeknight meal, pair it with a crisp green salad and a light vinaigrette. For a more festive occasion, consider serving it as part of a larger spread, alongside roasted vegetables, grilled meats, or a hearty soup. Here are a few variations to inspire you: * **Add some spice:** A pinch of red pepper flakes or a dash of cayenne pepper to the filling will add a subtle kick. * **Incorporate cheese:** A sprinkle of crumbled goat cheese or feta cheese on top of the tart before baking adds a tangy and salty counterpoint to the sweetness of the squash. * **Get nutty:** Toasted pecans or walnuts sprinkled over the finished tart provide a delightful crunch and nutty flavor. * **Sweeten it up:** A drizzle of maple syrup or honey over the tart before serving enhances the natural sweetness of the butternut squash. * **Herb it up:** Experiment with different herbs in the filling. Sage, thyme, and rosemary all pair well with butternut squash. I've personally tried all of these variations, and each one adds a unique twist to the original recipe. Don't be afraid to get creative and experiment with your own favorite flavors! I'm confident that you'll love this Butternut Squash Tart as much as I do. It's a dish that's sure to impress your family and friends, and it's a wonderful way to celebrate the flavors of fall. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I'm eager to hear about your experience! Please, try this recipe and share your photos and feedback in the comments below. Let me know what variations you tried and how they turned out. Did you add a secret ingredient? Did you make it for a special occasion? I want to hear all about it! Happy baking, and enjoy every delicious bite of your homemade Butternut Squash Tart! I know you will love this **Butternut Squash Tart** as much as my family does!