Savory Buttternut Squash Tart

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…

Ava's Savory Butternut Squash Tart | cheerykitchen.com

Savory Butternut Squash Tort was a delightful change from sweet squash dishes and would make a unique savory side for your Thanksgiving table.

5 from 1 reviews
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
  1. Heat the oven to 350 F.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Ava's Savory Butternut Squash Tart | cheerykitchen.com

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…

About The Author

Renée

Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!

5 Comments

  1. Lynn@Happier Than a Pig in Mud

    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:@)

    Reply
  2. Bonnie

    Renee, I just pinned this. It is so pretty and looks delicious. It really impresses!

    Happy Thanksgiving

    Reply
  3. Welcome to the Garden of Egan

    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!

    Reply
  4. SavoringTime in the Kitchen

    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.

    Reply

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