Savory Buttternut Squash Tart
Do you love the story of, The Little Red Hen? My friend Ava, a most talented homemaker and gardener, grew the most beautiful butternut squash. Then she harvested it, cooked it and made this delicious Savory Butternut Squash Tart, and then brought it to my home! What a treat for me…
Savory Butternut Squash Tort was a delightful change from sweet squash dishes and would make a unique savory side for your Thanksgiving table.
Ava’s Savory Buttternut Squash Tart
Ingredients
- 9-inch prepared pie crust
- 1-3/4 pounds, peeled and cubed, (about ½-inch cubes) butternut squash
- 3 eggs
- ¼ cup grated Parmesan cheese
- 2 Tablespoons brown sugar
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- Heat the oven to 350 F.
Instructions
- Heat the oven to 350 F.
- Unroll the pie crust and set it over a 9-inch tart pan with removable bottom. Gently press the crust into the pan and up the sides. Using your fingers, crimp and remove any excess dough. Refrigerate the crust.
- Fill a medium saucepan with 2 inches of water, then fit it with a steamer basket. Set the squash in the steamer basket, then bring the water to a boil. Cover and steam the squash until very tender, about 15 minutes.
- Transfer the squash to a blender or food processor. Process or blend until mostly smooth. Add the eggs, cheese, brown sugar, thyme, salt and pepper, then process again until very smooth.
- Remove the crust from the refrigerator and set it on a rimmed baking sheet. Carefully pour the squash mixture into the crust, then bake for 25 minutes, or until set at the center. Cool slightly before cutting into slices.
Ava’s tips: The recipe called for a 9-inch tart pan with a removable bottom. She didn’t have one and so she used a 9-inch springform pan. I think it worked beautifully! Also she suggested that it’s important to “really temper the eggs.” Regarding the eggs, I think I would cool my squash down before blending it, just to be on the safe side. Plan on about 45 minutes of preparation and bake time and plan on 8 servings
I’m thankful for talented, sweet, friends like Ava, who look for ways to serve and spread happiness. I am blessed to know many. I hope you will enjoy her creative Savory Butternut Squash Tart as much as I did!
Thanks for stopping and have a fun Thanksgiving Day countdown…
We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! 
That sounds amazing! I love that it calls for a small amount of sugar and think butternut squash has such big flavor! Bet you really loved it! Happy Thanksgiving Week:@)
Renee, I just pinned this. It is so pretty and looks delicious. It really impresses!
Happy Thanksgiving
YUM. I should have been looking at your blog rather than baking. I’d have made this.
Hope you are doing well and had lots of family to feed and love on!
Thanks Bonnie, hope you enjoy it. We sure did!
My late mother’s nickname was The Hen because she’d always remind us of the story – especially when she wanted help in the kitchen :). This sounds like a delicious tart and I love butternut squash. What a great friend.