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As the leaves begin to change and the air turns crisp, there’s nothing quite like the comforting flavors of autumn. One dish that perfectly captures this essence is the savory butternut squash tart. This delightful tart combines the sweet, nutty flavor of butternut squash with creamy cheeses and aromatic herbs, making it an ideal centerpiece for any fall gathering. Whether you’re hosting a holiday dinner, a cozy family meal, or simply looking to indulge in a seasonal treat, this savory tart is sure to impress.

Savory Butternut Squash Tart

Discover the flavor of autumn with this delightful savory butternut squash tart. Combining the sweet, nutty taste of roasted butternut squash with creamy cheeses and aromatic herbs, this dish is perfect for any fall gathering. Easy to prepare, it features a flaky crust, a rich filling, and endless serving possibilities. Whether for Thanksgiving or a cozy dinner, it celebrates the season's warmth and tastes as amazing as it looks. Brighten your table with this seasonal favorite!
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Ingredients
  

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

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon 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 nutmeg (freshly grated, if possible)

Fresh sage leaves, for garnish (optional)

Instructions
 

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

    Roast the Squash: In a large mixing bowl, toss the diced butternut squash with olive oil, salt, black pepper, thyme, garlic powder, and maple syrup. Spread the mixture onto a baking sheet and roast for 25-30 minutes or until tender and lightly caramelized. Allow it to cool slightly.

      Prepare the Tart Crust: While the squash roasts, carefully lay the pre-made pie crust into a 9-inch tart pan. Press it into the sides and edges, trimming any excess crust. Prick the bottom with a fork to prevent bubbling and par-bake in the oven for 10 minutes. Remove and let it cool slightly.

        Blend the Filling: In a food processor, combine the roasted squash, ricotta cheese, Parmesan cheese, eggs, heavy cream, and nutmeg. Blend until smooth and well-combined. Taste and adjust seasoning if necessary.

          Assemble the Tart: Pour the butternut squash filling into the prepared tart crust, smoothing the top with a spatula.

            Bake the Tart: Bake in the preheated oven for 35-40 minutes or until the filling is set and slightly golden on top. A knife inserted in the center should come out clean.

              Cool and Serve: Once baked, remove the tart from the oven and allow it to cool for about 10-15 minutes. Garnish with fresh sage leaves if desired, then slice and serve warm or at room temperature.

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