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Squash, Spice & Everything Nice 🎃🌿
The combination is savory, slightly sweet, creamy, and wonderfully flaky all at once. Thyme and rosemary bring their fragrant, herby goodness, while a touch of curry adds a subtle layer of warmth without overpowering the other ingredients. The secret to this savory tart? Giving those onions the time they deserve. Slowly cooked until deeply golden and sweet.
Butternut Squash Tart with Caramelized Onions
Yield: 6 servings
1 lb puff pastry, defrosted
1 large butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
2 large yellow onions, halved and thinly sliced
3 tablespoon unsalted butter
8-ounce ricotta cheese
4-ounce goat cheese,
1/4 cup shredded Parmesan cheese
2 teaspoons minced fresh thyme, divided
1 teaspoon minced fresh rosemary, divided
1/2 teaspoon curry powder
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
flour, as needed
Melt butter in large skillet over medium heat. Add onions, 1 teaspoon of thyme, and 1/2 teaspoon salt, stirring to mix. Cover and reduce heat to low. Cook, stirring occasionally, until dark golden brown, for about 45 minutes. Meanwhile, preheat oven to 400° F. Toss butternut squash with olive oil, 1/2 teaspoon of rosemary, and 1/2 teaspoon salt and spread out on baking sheet. Bake until browned and soft, stirring once, for about 40 minutes. In a medium mixing bowl, combine ricotta, goat cheese, curry powder, and remaining thyme, rosemary, salt and black pepper. Set aside.
Reduce oven heat to 375° F. On a lightly floured work surface using a lightly floured rolling pin, roll pastry into a 10x16-inch rectangle. Carefully transfer dough to a parchment lined baking sheet. Spread ricotta mixture on the bottom of the puff pastry, leaving 1-inch on all sides. Top with caramelized onions and butternut squash. Fold and crimp the puff pastry over the filling. Top with parmesan cheese and bake until golden brown and cooked through, about 30 minutes.
👩🍳 Chef Stacy’s Note: Squash It Your Way!
This savory tart is wonderfully versatile, and several winter squashes make delicious substitutes. Kabocha squash brings a rich, nutty sweetness, while delicata squash offers a slightly sweeter, more delicate flavor (bonus: its thin skin is edible!). Acorn squash is another great option, with a mild, earthy flavor that pairs beautifully with caramelized onions and tangy goat cheese. Even sweet potatoes make a delicious stand-in!
Equipment List:
wooden spoon
A Small Favor for Big Flavors!“I’ve included links to a few of my favorite tools and ingredients from Amazon to help you along the way. If you use the links, I’ll earn a small commission—at no extra cost to you! It’s a sweet way to support my kitchen adventures, and I’ll keep bringing you more tasty recipes!" - Chef Stacy
🧅 From the Tip Jar: Turning Humble Onions into Liquid Gold
Highlighted Tools of the Week
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