Recipes

Butternut Squash Tarts

I’m obsessed with anything butternut squash. Soup? Love it. Pasta sauce? I’m there. Tarts? Oh yes.

My friend Katie first introduced me to the idea of butternut squash tarts when she came to visit me after Misha was born (I have the sweetest friends!). Ever since that day, I have been making these tarts, tweaking them slightly over the years, and loving them every time.

These little tarts are super easy to make and they pack a ton of flavour. Misha loves them, which is saying a lot, because he’s a bit of a fussy eater these days. If you add more garlic and more cheese, they only get better.

If you don’t want to use tarts, you can always just grease a muffin tin and make them that way!


The Recipe

Category, , DifficultyBeginner

Yields1 Serving
Prep Time15 minsCook Time14 minsTotal Time29 mins

 24 Tart shells (or grease 2 muffin pans)
 1 tsp Olive oil
 ½ Large yellow onion (or 1 small), diced
 3 Garlic cloves, crushed
 2 cups Butternut squash, 1/4" cubes
 4 Fresh sage leaves, minced
 1 dash Fresh ground pepper
 1 pinch Salt
 5 Farm fresh eggs
 2 tbsp Milk
 ½ cup Fresh parmesan, grated

1

If you are using tart shells, prepare them according to the package directions.

2

Preheat oven to 425°F

3

In a frying pan, add the olive oil and diced onions and fry on medium heat, until they start looking translucent. Add the garlic, butternut squash, sage, pepper, and salt. Cover until the squash is cooked through. You can use frozen butternut squash chunks to make this faster.

4

In a medium bowl, whisk the eggs and milk together, then add the cheese. Mix together and set aside.

5

Take your prepped tarts (or greased muffin pans) and divide the butternut squash mixture evenly between them.

6

Carefully spoon or pour the egg mixture over the squash mixture, taking care not to overflow the tarts.

7

Place in the oven for 14 minutes. Let cool slightly before enjoying. These can be reheated and make a great snack for kids, too!

Recipe inspired by Cookie + Kate.

Ingredients

 24 Tart shells (or grease 2 muffin pans)
 1 tsp Olive oil
 ½ Large yellow onion (or 1 small), diced
 3 Garlic cloves, crushed
 2 cups Butternut squash, 1/4" cubes
 4 Fresh sage leaves, minced
 1 dash Fresh ground pepper
 1 pinch Salt
 5 Farm fresh eggs
 2 tbsp Milk
 ½ cup Fresh parmesan, grated

Directions

1

If you are using tart shells, prepare them according to the package directions.

2

Preheat oven to 425°F

3

In a frying pan, add the olive oil and diced onions and fry on medium heat, until they start looking translucent. Add the garlic, butternut squash, sage, pepper, and salt. Cover until the squash is cooked through. You can use frozen butternut squash chunks to make this faster.

4

In a medium bowl, whisk the eggs and milk together, then add the cheese. Mix together and set aside.

5

Take your prepped tarts (or greased muffin pans) and divide the butternut squash mixture evenly between them.

6

Carefully spoon or pour the egg mixture over the squash mixture, taking care not to overflow the tarts.

7

Place in the oven for 14 minutes. Let cool slightly before enjoying. These can be reheated and make a great snack for kids, too!

Butternut Squash Tarts