Savory Butternut Squash Tart – a delicious recipe with pie crust, butternut squash, eggs, parmesan cheese, brown sugar, thyme. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
Steam cubed squash in a large steamer basket over 2 inches of boiling water for about 15 minutes.
3
Preheat oven to 350 degrees F.
4
Drain steamed squash well and place in blender, food processor, or a bowl if you use an immersion blender, Process squash until smooth.
5
Add eggs, cheese, brown sugar, seasonings and process until smooth.
6
Remove crust from refrigerator, and set the tart pan on a rimmed cookie sheet.
7
Carefully pour squash/egg mixture into the crust.
8
Bake for 25 minutes or until set at center.
9
Cool slightly before cutting into slices.
1790
kcal
Calories
193
g
Fat
11
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pie crust, prepared, 2 lbs butternut squash, peeled and cubed in 1/2 inch cubes, 3 eggs, 1/4 cup parmesan cheese, grated, and more.
Yes, Savory Butternut Squash Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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