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As autumn descends and the air turns crisp, the culinary scene shifts to embrace seasonal ingredients that bring warmth and comfort. Among the stars of this season is the butternut squash, a vibrant orange vegetable that not only adds a touch of color to your dishes but also delivers a wealth of flavor and nutrition. The savory butternut squash tart is a delightful embodiment of these qualities, making it an exceptional choice for gatherings, holiday feasts, or cozy family dinners.

Savory Butternut Squash Tart

Discover the deliciousness of autumn with this Savory Butternut Squash Tart recipe! Combining the rich flavors of roasted butternut squash with creamy ricotta and tangy Parmesan, this tart is perfect for cozy family dinners or festive gatherings. It’s not only a feast for the eyes but also offers nutritional benefits, packed with vitamins and fiber. Whether served warm or at room temperature, this versatile dish will delight vegetarians and meat-lovers alike. Try it today for a taste of fall!
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Ingredients
  

1 large butternut squash, peeled and diced (approximately 3-4 cups)

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dried thyme

1 teaspoon garlic powder

1 tablespoon maple syrup or honey

1 pre-made pie crust (store-bought or homemade)

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

2 large eggs

1/4 cup heavy cream

1 teaspoon freshly grated nutmeg (if available)

Fresh sage leaves, for garnish (optional)

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C) to preheat while you prepare the other ingredients.

    Roast the Squash: In a large mixing bowl, combine the diced butternut squash with olive oil, salt, black pepper, dried thyme, garlic powder, and maple syrup. Toss until the squash is evenly coated. Spread the seasoned squash onto a lined baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until the squash is tender and lightly caramelized. Once done, remove from the oven and let it cool slightly.

      Prepare the Tart Crust: While the squash is roasting, take a 9-inch tart pan and carefully fit the pre-made pie crust into it. Press the crust into the sides and edges of the pan, trimming off any excess dough. Use a fork to prick the bottom of the crust to prevent bubbling. Par-bake the crust in the oven for about 10 minutes, or until it just begins to set but is not browned. Remove from the oven and allow it to cool for a few minutes.

        Blend the Filling: In a food processor, combine the slightly cooled roasted squash, ricotta cheese, grated Parmesan cheese, eggs, heavy cream, and freshly grated nutmeg. Process the mixture until it is smooth and well combined. Taste the filling and adjust the seasoning if necessary.

          Assemble the Tart: Pour the butternut squash filling into the prepared tart crust. Use a spatula to smooth the top and ensure an even layer.

            Bake the Tart: Place the tart in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is lightly golden. A knife inserted into the center of the tart should come out clean.

              Cool and Serve: Once baked, take the tart out of the oven and let it cool for about 10-15 minutes to allow it to firm up. Optionally, garnish the top with fresh sage leaves for a beautiful presentation. Slice the tart and serve warm or at room temperature.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | Serves 6-8