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Butternut squash is a winter squash that stands out for its sweet, nutty flavor and creamy texture when cooked. It is rich in essential nutrients, making it a great addition to any meal. This vibrant squash is packed with vitamins A and C, fiber, and potassium, which contribute to overall health. The high fiber content aids digestion and helps maintain a healthy weight, while vitamin A plays a crucial role in maintaining good vision and a strong immune system.

Savory Butternut Squash Tart

Discover the magic of fall flavors with our Savory Butternut Squash Tart! Made with creamy ricotta, rich Parmesan, and roasted butternut squash, this tart is nestled in a flaky puff pastry crust, creating a perfect blend of textures. Ideal for cozy gatherings or family dinners, it’s not only visually stunning but also packed with nutrients. Follow our step-by-step guide to prepare this comforting dish and impress your loved ones this season!
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Ingredients
  

1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes

1 sheet of puff pastry, thawed (preferably store-bought)

1 cup ricotta cheese, at room temperature

1/2 cup grated Parmesan cheese

2 large eggs, lightly beaten

1/2 cup heavy cream

2 tablespoons extra-virgin olive oil

1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried thyme)

1 teaspoon garlic powder

Salt and freshly ground black pepper to taste

1/4 teaspoon ground nutmeg (optional but recommended for warmth)

Fresh arugula, for garnish and serving

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) to ensure it’s hot when the tart is ready to bake.

    Prepare the Butternut Squash: In a large mixing bowl, combine the cubed butternut squash with olive oil, chopped thyme, garlic powder, salt, and pepper. Toss until the squash is evenly coated. Spread the seasoned squash in a single layer on a baking sheet and roast in the oven for 25-30 minutes, or until fork-tender and lightly caramelized, stirring halfway through for even cooking. Once done, remove from the oven and allow to cool slightly.

      Make the Filling: In a medium bowl, whisk together the ricotta, grated Parmesan, beaten eggs, heavy cream, nutmeg (if using), and a generous pinch of salt and pepper. Mix until the mixture is smooth and well-combined.

        Roll out the Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry to fit your tart pan, aiming for a diameter of about 11 inches. Carefully transfer the rolled pastry to the tart pan, pressing it gently into the edges. Use a sharp knife to trim off any excess pastry. To avoid puffing during baking, prick the bottom of the pastry with a fork.

          Assemble the Tart: Evenly distribute the roasted butternut squash over the puff pastry base. Then, pour the ricotta filling over the squash, ensuring it's evenly spread out.

            Bake the Tart: Place the assembled tart in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the filling is set (a slight jiggle in the center is okay).

              Cool and Serve: Once baked, remove the tart from the oven and allow it to cool for about 10 minutes before slicing. Serve warm, garnished with fresh arugula on the side for a peppery crunch and vibrant color.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings