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Rustic Squash Tarts Recipe

Rustic Squash Tarts Recipe

Of all the delicious Thanksgiving side dishes we tested, this recipe from field editor Ann Marie Moch of Kintyre, North Dakota was the biggest surprise. These flaky, rustic-looking pastry shells hold a sweet and spicy pecan layer under the squash slices.
TOTAL TIME: Prep: 30 min. Bake: 35 min. YIELD:16 servings


  • 1 medium butternut squash, peeled, seeded and cut into 1/8-inch slices
  • 1 medium acorn squash, peeled, seeded and cut into 1/8-inch slices
  • 2 tablespoons water
  • 1/4 cup olive oil
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 1/2 cup ground pecans
  • 6 tablespoons sugar
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • 2 tablespoons butter


  • 1. In a large microwave-safe bowl, combine squash and water. Cover and cook on high for 5 minutes or until crisp-tender. Drain; transfer to a large resealable plastic bag. Add the oil, thyme, parsley, salt and pepper; seal bag and shake to coat. Set aside. In a small bowl, combine the flour, pecans, sugar, nutmeg and cinnamon; set aside.
  • 2. Unfold pastry sheets on a lightly floured surface. Roll each pastry to 1/8-in. thickness; transfer each to an ungreased baking sheet. Sprinkle with pecan mixture. Arrange squash slices to within 1-1/2 in. of edges, alternating slices of butternut and acorn squash.
  • 3. Fold up edges of pastry over filling, leaving centers uncovered. Brush pastry with egg. Dot squash with butter. Bake at 375° for 35-40 minutes or until golden brown. Yield: 2 tarts (8 servings each).
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

1 piece: 279 calories, 15g fat (4g saturated fat), 17mg cholesterol, 196mg sodium, 34g carbohydrate (7g sugars, 5g fiber), 4g protein.

Reviews for Rustic Squash Tarts

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Reviewed Sep. 19, 2015

"It was good but I think the thyme overpowered the cinnamon, nutmeg, pecan mixture. I agree the squash needs to be almost completely cooked, not just crisp tender but all in all we enjoyed it and I will make it again with less thyme."

Reviewed Oct. 16, 2012

"Didn't give this 5 stars because I thought the squash should be more softer than it was..... but it was a very good and different side dish, had lots of positive comments about it! Next time I will just cook the squash longer in the microwave :)"

Reviewed Nov. 2, 2009

"I really enjoyed this recipe. It is simple but looks really impressive and the flavors are a delicious combination that really reflects autumn. Goes great with any kind of meat and a salad. Everyone who has tried it has loved it!"

Reviewed Sep. 11, 2009

"This is very impressive and unusual and makes a lot (2 tarts can easily be a nice side for 11 or so people at Christmas, etc.). My family still refers to this tart even though I made it a couple of years ago--I guess I'd better put it on the menu again!"

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