Butternut Squash Tartlets Recipes

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BUTTERNUT SQUASH TARTLETS



Butternut Squash Tartlets image

Tasty butternut squash mixture filled in filo shells for mini tartlets. Perfect for appetizers.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h35m

Yield 30

Number Of Ingredients 11

1 medium butternut squash, peeled, seeded, cut into 1/2-inch pieces (3 cups)
2 tablespoons olive oil
1 teaspoon freshly ground pepper
1/4 teaspoon salt
1 clove garlic
2 tablespoons whipping cream
1 teaspoon chopped fresh sage leaves
2 packages (1.9 oz each) frozen mini filo shells, 30 shells thawed
1/2 cup finely grated Asiago cheese (2 oz)
Fresh sage leaves, if desired
Additional ground pepper, if desired

Steps:

  • Heat oven to 425°F. Place butternut squash in ungreased 17x12-inch half-sheet pan. Drizzle with olive oil; toss gently to coat. Sprinkle with pepper and salt. Roast 30 to 40 minutes or until browned and tender, stirring after 20 minutes. Cool in pan on cooling rack, about 30 minutes. Reduce oven temperature to 400°F.
  • In food processor, place garlic. Cover; process, with on-and-off pulses, until chopped. Add butternut squash, whipping cream and chopped sage. Cover; process 1 to 2 minutes or until smooth, scraping bowl occasionally.
  • Line cookie sheet or half-sheet pan with foil. Spoon about 1 rounded teaspoonful butternut squash mixture into each filo shell. Place on cookie sheet. Sprinkle with cheese.
  • Bake 7 to 9 minutes or until edges are golden brown. Immediately remove to cooling rack. Garnish with sage leaves and pepper. Serve warm.

Nutrition Facts : Calories 43, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 51 mg

GOLDEN BUTTERNUT SQUASH TART



Golden Butternut Squash Tart image

This savory and flavorful butternut squash tart is perfect for the holiday season. It'll warm you right up. —Theresa Gutsch, Wausau, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 9 servings.

Number Of Ingredients 12

Pastry for single-crust pie (9 inches)
1 pound onions, thinly sliced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1/4 cup heavy whipping cream
1/4 teaspoon dried thyme
1 small tart apple, thinly sliced
1 cup mashed cooked butternut squash
1 large egg
4 slices Swiss cheese, cut into 1/2-inch strips

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick square; transfer to a greased 8-in. square baking dish. Trim to 1/2 in. above edge of dish; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Meanwhile, in a large skillet, cook the onions, garlic, salt and pepper in oil over low heat for 25-30 minutes or until onions are golden brown, stirring frequently. Add cream and thyme. Bring to a gentle boil. Reduce heat; simmer for 2-4 minutes or until thickened. Cool slightly., Pour into crust. Top with apple slices. In a small bowl, combine squash and egg; spread over top., Cover and bake at 375° for 15 minutes. Uncover; arrange cheese in a lattice pattern over the top. Bake 15-20 minutes longer or until apple is tender. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 251 calories, Fat 16g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 200mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.

UPSIDE-DOWN BUTTERNUT SQUASH TART



Upside-Down Butternut Squash Tart image

Our favorite fall vegetable takes the place of traditional apples in this gorgeous tarte tatin that has savory accents of fresh herbs and Parmesan.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 7

1 sheet frozen puff pastry from a 17.3-ounce box, defrosted
1/3 cup granulated sugar
Two 2-pound butternut squash
2 tablespoons fresh thyme leaves, chopped
2 tablespoon fresh sage leaves, chopped
Kosher salt
Freshly grated Parmesan, for garnish

Steps:

  • Position an oven rack in the middle of the oven and preheat to 400 degrees F.
  • Put the puff pastry on a cutting board, put an inverted 10-inch nonstick ovenproof skillet on top and cut the pastry with a knife. Transfer the pastry round to a parchment-lined baking sheet and poke all over with a fork. Refrigerate until ready to use.
  • Put the sugar in the bottom of the 10-inch skillet. Heat over medium heat, shaking the skillet frequently, until the sugar is a dark caramel color, about 5 minutes. Let cool 5 minutes.
  • Meanwhile, separate the necks and bulbs of the squash using a sharp knife. Reserve the bulbs for another use. Cut the stems off the necks and peel the necks with a peeler. Using a mandoline, slice the squash as thinly as possible while keeping them as whole circles.
  • Start to arrange 1 layer of overlapping squash slices over the bottom of the skillet in concentric circles. Sprinkle with half the thyme, half the sage and 1/2 teaspoon salt. Lay down another layer of squash and top with the remaining thyme and sage and another 1/2 teaspoon salt. Top with any remaining squash and place the puff pastry round on top.
  • Transfer the skillet to a baking sheet and bake until the pastry is golden brown, about 45 minutes. Let cool for 3 minutes in the skillet and invert onto a plate. Top with freshly grated Parmesan.

BUTTERNUT SQUASH-SPINACH TART



Butternut Squash-Spinach Tart image

Provided by Food Network Kitchen

Categories     appetizer

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 15

1/3 cup extra-virgin olive oil, plus more for brushing
1/3 cup cold water, plus more if needed
2 cups all-purpose flour, plus more for dusting
Kosher salt
2 cups grated peeled butternut squash (from a 2 1/2-pound squash)
1 10-ounce box frozen chopped spinach, thawed
1 cup fresh ricotta cheese
1 cup grated fontina cheese (4 ounces)
1/2 cup grated parmesan cheese (1 1/2 ounces)
1/2 cup half-and-half
1 bunch scallions, thinly sliced
1/4 cup chopped fresh parsley
3 large eggs
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground pepper

Steps:

  • Make the crust: Combine the olive oil and water in a measuring cup. Pulse the flour and 1 teaspoon salt in a food processor. With the machine running, add the olive oil mixture and pulse until the dough clumps together, adding up to 1 more tablespoon water if needed. Turn out onto a piece of plastic wrap; press into a disk and wrap. Let sit at room temperature while you make the filling.
  • Make the filling: Wrap the squash in a kitchen towel and wring out as much liquid as possible; transfer to a large bowl. Repeat with the spinach and add to the squash; stir to break up any clumps. Add the ricotta, fontina, parmesan, half-and-half, scallions, parsley, 2 eggs, the nutmeg, 1 1/2 teaspoons salt and a few grinds of pepper; mix until combined.
  • Position a rack in the bottom of the oven; preheat to 375 degrees F. Brush a quarter sheet pan or 9-by-13-inch straight-sided baking pan with olive oil. Cut off one-quarter of the dough; set aside. Roll out the remaining dough into an 11-by-15-inch rectangle on a floured surface. Trim the edges with a fluted cutter or a knife and ease into the pan. Spread the filling over the dough.
  • Roll out the reserved dough into a 6-by-12-inch rectangle on a floured surface. Cut lengthwise into 10 strips with the fluted cutter; arrange in a lattice pattern over the filling, trimming as needed. Fold in the overhanging edges. Beat the remaining egg with a pinch of salt and brush on the crust. Bake until the crust is golden and the filling is set, about 50 minutes. Let cool on a rack 30 minutes before cutting.

BUTTERNUT THYME TARTLETS



Butternut Thyme Tartlets image

A great teaser for what's to come, this light and crunchy appetizer is filled with my favorite late-fall flavors. Make the creamy filling a few days early, then fill the phyllo cups right before guests arrive. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2-1/2 dozen

Number Of Ingredients 12

2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1 package (8 ounces) reduced-fat cream cheese
1-1/2 cups frozen cubed butternut squash (about 8 ounces), thawed and patted dry
1/2 cup crumbled goat cheese
1 shallot, finely chopped
1 tablespoon minced fresh thyme
1-1/2 teaspoons grated lemon zest
1/2 teaspoon rubbed sage
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
Fresh thyme leaves

Steps:

  • Preheat oven to 350°. Place shells in a 15x10x1-in. pan. Bake until golden brown, 8-10 minutes. Cool completely., For filling, beat cream cheese on medium speed until fluffy, about 2 minutes. Coarsely chop squash; add to cream cheese. Add goat cheese, shallot, minced thyme, lemon zest and seasonings; beat until blended., To serve, spoon about 1 tablespoon filling into each shell. Top with thyme. Refrigerate leftovers.

Nutrition Facts : Calories 49 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 60mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

BUTTERNUT SQUASH TARTE TATIN



Butternut squash tarte tatin image

Revamp the classic tarte tatin and try our vibrant veg version. Our butternut squash tarte is delicious served warm with a scoop of vanilla ice cream

Provided by Lulu Grimes

Categories     Dessert

Time 1h30m

Number Of Ingredients 8

650-700g butternut squash , peeled and cut into 2mm round slices
150g golden caster sugar
large pinch ground ginger
large pinch ground cinnamon
½ lemon , juiced
20g butter
250g puff pastry (half a block or 3/4 of a ready-rolled sheet)
crème fraîche or ice cream to serve

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Lay the squash slices on a baking tray and sprinkle over a little of the caster sugar. Bake for 20 mins or until the squash is still slightly resistant to a sharp knife, but not hard. Don't overcook the squash, or it will break when you try to move it.
  • Meanwhile, scatter the rest of the sugar into an ovenproof frying pan about 20cm across, and heat it gently until it melts and starts to caramelise. Tip the pan if you need to combine patches of sugar that haven't melted into the liquid parts, but don't be tempted to stir. When you have a medium amber-coloured caramel, sprinkle on the spices and lemon juice. Turn the heat off.
  • Take the squash out of the oven and leave to cool for a couple of mins. Use tongs to place the squash in the frying pan, gently arranging the slices in a tight spiral on the caramel. Start with a large slice in the centre and lay the other slices on top so it looks neat when you turn it out. When the squash is all in the pan, turn the heat on again and cook until the caramel starts to bubble. Turn the heat down and cook for about 10-15 mins, making sure the caramel doesn't burn. You want the squash to give off any water and then to start absorbing the caramel - the caramel will start to get very liquid as this happens, so turn the heat up at the end and make sure the caramel thickens up completely. Turn the heat off, drop the butter into the centre of the pan and wait for it to melt.
  • Cut the pastry into a rough circle just bigger than the pan and drape it over the squash, folding any excess over on itself and carefully tucking it in around the edge. Bake for 20 mins, then turn the heat down to 160C/140C fan/gas 3 and bake for a further 20 mins. Turn out onto a plate while the tarte is hot so the squash and caramel release easily. Serve with crème fraîche or ice cream.

Nutrition Facts : Calories 249 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.32 milligram of sodium

ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION TART



Roasted Butternut Squash and Caramelized Onion Tart image

Categories     Cheese     Vegetable     Bake     Thanksgiving     Vegetarian     Lunch     Butternut Squash     Fall     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 16

pastry dough
pie weights or raw rice for weighting shell
1 small butternut squash (about 1 pound)
1 1/2 teaspoons olive oil plus about 2 teaspoons for brushing squash
1 small onion
1 1/2 tablespoons unsalted butter
1 whole large egg
1/2 large egg yolk (1/2 tablespoon)
1/3 cup heavy cream
3/4 cup grated Italian Fontina cheese (about 2 1/2 ounces)
1/3 cup freshly grated Parmesan (about 1 ounce)
1/4 cup crumbled mild soft goat cheese (about 1 ounce)
1 1/2 teaspoons minced fresh herbs such as rosemary, thyme, and marjoram leaves
1/2 teaspoon salt
freshly ground black pepper
1/3 cup fine fresh bread crumbs

Steps:

  • On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick). Fit dough into an 11-inch tart pan with a removable fluted rim. Freeze shell 15 minutes.
  • Preheat oven to 375°F.
  • Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven until edge is pale golden, about 20 minutes. Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden. Leave oven on. Cool shell in pan on a rack.
  • Halve squash and scoop out seeds. Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
  • While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
  • Cool squash and scoop out flesh. In a food processor purée squash. Add whole egg, egg yolk, and cream and blend well. Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste. Pour filling into shell, smoothing top.
  • In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well. Sprinkle bread crumb mixture evenly over filling. Bake tart in middle of oven 40 minutes, or until filling is set. Cool tart in pan on rack 10 minutes and carefully remove rim.

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From 101cookbooks.com


MUSHROOM, BUTTERNUT SQUASH & GRUYèRE TART RECIPE - PAUL …
Bake for 25 minutes, until just tender. Transfer to a bowl. Increase the temperature to 400°. Meanwhile, in a skillet, melt the butter in the remaining 2 …
From foodandwine.com


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