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As autumn blankets the landscape with vibrant hues and winter approaches with its crisp air, there’s no better time to embrace the seasonal bounty of butternut squash. This delightful gourd not only provides a touch of warmth and comfort to our meals but also boasts an impressive nutritional profile that makes it a favorite among health-conscious eaters and culinary enthusiasts alike. One of the most versatile ways to showcase butternut squash is through a savory tart, a dish that epitomizes the essence of seasonal cooking and offers a canvas for creativity in the kitchen.

Savory Butternut Squash Tart

Celebrate the flavors of fall with a savory butternut squash tart that brings warmth and comfort to your table. This delicious dish features roasted squash paired with a rich custard filling, aromatic spices, and creamy cheeses, creating a perfect blend of sweet and savory. Ideal for gatherings or cozy dinners, the tart is not only visually appealing but also packed with nutrients. Embrace seasonal cooking and enjoy a delightful meal while nourishing your body!
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Ingredients
  

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

1 tablespoon olive oil

Sea salt and freshly ground black pepper, to taste

1 teaspoon ground cumin

1 teaspoon smoked paprika

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

1 tablespoon pure 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 ground nutmeg

1/2 cup freshly grated Parmesan cheese

Fresh arugula, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it's hot enough for roasting the squash.

    Roast the Squash: In a large mixing bowl, combine the diced butternut squash with the olive oil, sea salt, black pepper, ground cumin, smoked paprika, chopped sage, and maple syrup. Mix until the squash is well-coated. Spread the mixture in a single layer on a baking sheet and roast in the oven for 25-30 minutes, or until the squash is tender and lightly caramelized. Remove it from the oven and set aside to cool slightly.

      Prepare the Pie Crust: Roll out the pie crust and gently fit it into a 9-inch tart pan. Press the crust into the edges and trim any excess dough. Use a fork to prick the bottom of the crust, preventing it from bubbling during baking. If using a store-bought crust, check the package instructions for any blind-baking requirements.

        Blend the Filling: In a large bowl, whisk together the heavy cream, eggs, Dijon mustard, ground nutmeg, and a dash of salt and pepper until everything is thoroughly combined and smooth.

          Layer the Tart: Once the roasted butternut squash has cooled slightly, evenly distribute it over the prepared tart crust. Sprinkle the crumbled goat cheese on top of the squash, and then carefully pour the egg mixture over everything. Finish by sprinkling the grated Parmesan cheese generously on top.

            Bake: Carefully transfer the tart to the preheated oven and bake for 35-40 minutes. It’s done when the filling is set in the center and the top is a beautiful golden brown.

              Cool and Serve: After baking, allow the tart to cool for about 10-15 minutes before slicing. This makes it easier to cut and helps the flavors meld beautifully. If desired, garnish each slice with a handful of fresh arugula for a peppery contrast.

                Enjoy: Serve this delicious tart warm or at room temperature, making it an excellent choice for a cozy fall gathering or a delightful midday meal.

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