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Golden Butternut Squash Tart

This savory and flavorful butternut squash tart is perfect for the holiday season. It'll warm you right up. —Theresa Gutsch, Wausau, Wisconsin
  • Total Time
    Prep: 45 min. Bake: 30 min. + standing
  • Makes
    9 servings


  • Pastry for single-crust pie (9 inches)
  • 1 pound onions, thinly sliced
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • 1/4 cup heavy whipping cream
  • 1/4 teaspoon dried thyme
  • 1 small tart apple, thinly sliced
  • 1 cup mashed cooked butternut squash
  • 1 large egg
  • 4 slices Swiss cheese, cut into 1/2-inch strips


  • On a lightly floured surface, roll dough to a 1/8-in.-thick square; transfer to a greased 8-in. square baking dish. Trim to 1/2 in. above edge of dish; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
    Meanwhile, in a large skillet, cook the onions, garlic, salt and pepper in oil over low heat for 25-30 minutes or until onions are golden brown, stirring frequently. Add cream and thyme. Bring to a gentle boil. Reduce heat; simmer for 2-4 minutes or until thickened. Cool slightly.
  • Pour into crust. Top with apple slices. In a small bowl, combine squash and egg; spread over top.
  • Cover and bake at 375° for 15 minutes. Uncover; arrange cheese in a lattice pattern over the top. Bake 15-20 minutes longer or until apple is tender. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 251 calories, 16g fat (7g saturated fat), 49mg cholesterol, 200mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 6g protein.

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