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Butternut squash is a winter squash that stands out for its sweet, nutty flavor and creamy texture when cooked. It is rich in essential nutrients, making it a great addition to any meal. This vibrant squash is packed with vitamins A and C, fiber, and potassium, which contribute to overall health. The high fiber content aids digestion and helps maintain a healthy weight, while vitamin A plays a crucial role in maintaining good vision and a strong immune system.

Savory Butternut Squash Tart

Dive into the heart of fall with our Savory Butternut Squash Tart! This delicious recipe combines roasted butternut squash, creamy ricotta, and aromatic herbs enveloped in a flaky puff pastry crust. Perfect for cozy gatherings or family dinners, the tart not only looks stunning but is also packed with nutrition. Learn how to make this delightful dish, discover the benefits of its ingredients, and explore serving suggestions to complete your dining experience. Your taste buds will thank you!
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Ingredients
  

1 medium butternut squash, peeled, seeded, and cubed

1 sheet of puff pastry, thawed

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

2 large eggs

1/2 cup heavy cream

2 tablespoons olive oil

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

1 teaspoon garlic powder

Salt and pepper to taste

1/4 teaspoon nutmeg (optional)

Fresh arugula (for serving)

Instructions
 

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

    Prepare the Butternut Squash: In a large bowl, toss the cubed butternut squash with olive oil, thyme, garlic powder, salt, and pepper. Spread the squash on a baking sheet in a single layer and roast for about 25-30 minutes, or until tender and slightly caramelized. Remove from the oven and let cool slightly.

      Make the Filling: In a medium bowl, combine the ricotta, Parmesan, eggs, heavy cream, nutmeg (if using), and a pinch of salt and pepper. Mix until smooth and well combined.

        Roll out the Puff Pastry: On a lightly floured surface, roll out the puff pastry to fit your tart pan (about 11 inches in diameter). Gently press the pastry into the pan and trim any excess. Prick the base with a fork to prevent it from puffing up while baking.

          Assemble the Tart: Spread the roasted butternut squash evenly over the puff pastry base. Pour the ricotta mixture over the squash, ensuring even distribution.

            Bake the Tart: Bake in the preheated oven for 30-35 minutes, or until the tart is golden brown and set in the center.

              Cool and Serve: Allow the tart to cool for about 10 minutes. Slice and serve warm, garnished with fresh arugula on the side.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings