Best Savory Butternut Squash Tart Recipes

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SAVORY BUTTERNUT SQUASH



Savory Butternut Squash image

"The recipe for this tender and flavorful squash came from Russia," writes Natasha Kearns of Philadelphia, Pennsylvania. "My mom used to make this colorful side dish often in summer. It's especially hearty when served over rice."

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 10

1 medium onion, chopped
2 to 3 garlic cloves, minced
2 tablespoons olive oil
4 cups cubed peeled butternut squash
2 cans (14-1/2 ounces each) Italian diced tomatoes
1 cup shredded carrots
1 teaspoon each minced fresh oregano, basil and parsley or 1/4 teaspoon each dried oregano, basil and parsley flakes
1 teaspoon salt, optional
1/4 teaspoon pepper
Hot cooked rice, optional

Steps:

  • In a small skillet, saute onion and garlic in oil until tender. In a 2-qt. baking dish coated with cooking spray, combine the squash, tomatoes, carrots and seasonings. Stir in the onion mixture., Cover and bake at 350° for 60-70 minutes or until squash is tender. Serve over rice if desired.

Nutrition Facts : Calories 84 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 196mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

SAVORY BUTTERNUT SQUASH CROSTATA



Savory Butternut Squash Crostata image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 9

One 1 1/4-pound butternut squash, sliced 1/3-inch thick
1 red onion, sliced 1/4-inch thick
2 tablespoons olive oil
Kosher salt
One 9-inch refrigerated pie crust, chilled
Half 5.2-ounce container herbed cheese, such as Boursin
1 tablespoon chopped pistachios
1/2 cup baby arugula
1 tablespoon pomegranate seeds

Steps:

  • Preheat the oven to 375 degrees F.
  • Scatter the squash and onions on a rimmed baking sheet, drizzle with the olive oil and season with 1/2 teaspoon salt. Toss well to coat evenly.
  • Roast until the squash is tender all the way through and the onions are soft and turning golden brown, 28 to 30 minutes. Let cool slightly.
  • Unroll the pie crust onto a nonstick baking sheet. Crumble half of the cheese over the crust, leaving a 2-inch border. Top with the roasted onions and then shingle with the squash in circles. Fold the crust borders up and over the filling, crimping every 2 inches or so. Sprinkle the exposed squash with the pistachios and the remaining cheese.
  • Bake until the crust is golden brown and the cheese is melted, about 30 minutes. Let cool for 5 minutes, then sprinkle with the arugula and pomegranate seeds.
  • Slice and serve warm or at room temperature.

SAVORY ROASTED BUTTERNUT SQUASH



Savory Roasted Butternut Squash image

This is a very simple side dish of butternut squash flavored with thyme that can go with anything! You can also think of it as a great substitute for a starch. It only takes a little bit of flavorful cheese to bring out the flavor of the squash!

Provided by kris

Categories     Side Dish     Vegetables     Squash

Time 1h

Yield 6

Number Of Ingredients 6

1 butternut squash, peeled and cut into 1-inch cubes
2 tablespoons olive oil
⅛ teaspoon ground thyme
⅛ teaspoon ground black pepper
salt to taste
½ cup shredded Romano cheese (such as Locatelli®)

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil.
  • Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.

Nutrition Facts : Calories 172.1 calories, Carbohydrate 24.8 g, Cholesterol 10.3 mg, Fat 7.4 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 2.4 g, Sodium 127.5 mg, Sugar 4.7 g

SAVORY BUTTERNUT SQUASH TART



Savory Butternut Squash Tart image

This was published in our newspaper and I have not seen another recipe like it--it is served in wedges like a pie, but it is a savory side dish for a holiday meal like Thanksgiving. It can be prepared ahead of time and briefly reheated just before serving.

Provided by Suse40

Categories     Vegetable

Time 45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

1 pie crust, prepared
2 lbs butternut squash, peeled and cubed in 1/2 inch cubes
3 eggs
1/4 cup parmesan cheese, grated
2 tablespoons brown sugar
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Gently press pie crust into 9 inch tart pan, preferably one with removable bottom. Crimp and remove excess dough. Keep crust refrigerated while preparing filling.
  • Steam cubed squash in a large steamer basket over 2 inches of boiling water for about 15 minutes.
  • Preheat oven to 350 degrees F.
  • Drain steamed squash well and place in blender, food processor, or a bowl if you use an immersion blender, Process squash until smooth.
  • Add eggs, cheese, brown sugar, seasonings and process until smooth.
  • Remove crust from refrigerator, and set the tart pan on a rimmed cookie sheet.
  • Carefully pour squash/egg mixture into the crust.
  • Bake for 25 minutes or until set at center.
  • Cool slightly before cutting into slices.

Nutrition Facts : Calories 218.7, Fat 10.3, SaturatedFat 3, Cholesterol 72.5, Sodium 487.6, Carbohydrate 27.3, Fiber 3.1, Sugar 6, Protein 6.1

BUTTERNUT SQUASH PIE



Butternut Squash Pie image

My grandmother taught me how to make this recipe while I was a teenager working on her farm in the summers. For people that find the taste of pumpkin a little strong or just want a change this is a milder but still delicious pie. Hope you like it. Top with whipped cream!

Provided by blaze

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 55m

Yield 16

Number Of Ingredients 14

2 prepared pie crusts
2 ½ cups cooked butternut squash cubes
5 eggs
1 ½ cups brown sugar
1 cup milk
1 cup heavy whipping cream
2 tablespoons all-purpose flour
1 tablespoon butter
1 ½ teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon vanilla extract
¾ teaspoon ground nutmeg
½ teaspoon ground cloves

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.
  • Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts.
  • Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 29.3 g, Cholesterol 81.6 mg, Fat 15.7 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 6.5 g, Sodium 306.5 mg, Sugar 14.8 g

SAVORY BUTTERNUT SQUASH PIE



Savory Butternut Squash Pie image

This is a substantial main-course vegetable pie. Use butternut or any other hard squash variety. The pie may be baked up to several hours in advance and reheated to serve. This allows flavors to meld and makes cutting the pie easier.

Provided by David Tanis

Categories     pies and tarts, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
1 large white or yellow onion, chopped (about 1 1/2 cups)
Salt and pepper
2 pounds butternut squash or winter squash, peeled, seeded and cut in 1-inch cubes (about 8 cups)
4 cups shredded kale, chard or other sturdy cooking green (from one 8-ounce bunch)
1 tablespoon roughly chopped sage
1 tablespoon roughly chopped thyme
2 garlic cloves, minced
Pinch of red-pepper flakes
2 (8-ounce) puff pastry rounds, or use 2 (14-ounce) puff pastry rectangles
5 ounces provolone, cut in 1/4-inch cubes (about 1 cup)
3 tablespoons grated Pecorino Romano
1 egg, beaten

Steps:

  • Put oil in a wide skillet over medium-high heat. Add onions, and season generously with salt and pepper. Cook, stirring, until softened and lightly browned, 5 to 7 minutes. Reduce heat if onions are browning too quickly.
  • Transfer onions to a large bowl. Add squash cubes, kale, sage, thyme and garlic. Season with salt and red-pepper flakes, and toss well to coat.
  • Heat oven to 350 degrees. Roll the puff pastry rounds to 12 inches in diameter (or roll and trim pastry rectangles to achieve two 12-inch rounds). Line a 10-inch pie pan or other shallow round baking dish with one 12-inch round of pastry. Add squash filling, piling it high. Sprinkle with provolone and pecorino. Lay the remaining pastry round over filling and crimp edges to seal. Paint the top of pie with beaten egg.
  • Place the pie on a rimmed baking sheet to catch drips. Transfer to oven, and bake for about 1 hour, until pastry is nicely browned and squash is soft when probed with a paring knife. (Start checking at the half-hour mark and the 45-minute mark to make sure the pastry isn't browning too quickly. Tent with foil, if so.) Allow to rest at least 10 to 15 minutes before cutting into large wedges and serving.

SAVORY WINTER SQUASH PIE



Savory Winter Squash Pie image

Instead of using frozen winter squash, you can roast butternut or acorn squash until tender and then mash it before getting started on this recipe. The bacon roses are a fun garnish, but this winter squash pie can easily be made without them. -Erica Sinclair, Hamilton, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 8 servings.

Number Of Ingredients 23

3/4 cup all-purpose flour
1/2 teaspoon salt
3 tablespoons shortening
3 tablespoons cold butter
2 to 3 tablespoons ice water
8 bacon strips
3 tablespoons maple syrup
3 tablespoons packed brown sugar
1 tablespoon maple syrup
1 tablespoon brown sugar
4 large eggs, room temperature
1 cup frozen cooked winter squash
1/2 cup whole milk
1/2 cup shredded Swiss cheese or part-skim mozzarella cheese
1/2 cup 2% cottage cheese
1/4 cup all-purpose flour
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
Optional: fresh rosemary and fresh thyme leaves

Steps:

  • In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight. , Preheat oven to 375°. For optional bacon roses, brush bacon with 3 tablespoons syrup. Roll bacon strip up; for larger roses use two strips. Secure bottoms with toothpicks. Dip top of each bacon rose in 3 tablespoons brown sugar. Arrange on a foil-lined rimmed baking sheet. Bake until bacon is cooked through, 25-30 minutes., On a lightly floured cutting board, roll dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Brush with syrup and sprinkle with brown sugar. Chill until ready to use., Meanwhile, in a large bowl, whisk eggs, squash and milk until smooth. Stir in cheeses, flour, rosemary, salt, nutmeg, thyme, pepper and cayenne. Pour into a greased 9-in. pie plate. Bake 20 minutes., Working quickly, arrange chilled dough strips over hot filling in a lattice pattern. Trim at edge of pie plate. Bake until crust is golden brown and center is set, 15-20 minutes. Cool 10 minutes on a wire rack before serving. If desired garnish with bacon roses, rosemary leaves and thyme leaves.

Nutrition Facts : Calories 245 calories, Fat 14g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 428mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.

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