Why You’ll Love This Recipe
This butternut squash and goat cheese tart is the perfect blend of rustic comfort and refined flavor. With its buttery, flaky crust, caramelized roasted squash, tangy goat cheese, and a drizzle of honey or balsamic glaze, every bite is a beautiful balance of sweet, savory, and creamy. I made this for a fall brunch once, and it was the first dish to disappear — even those who didn’t think they liked goat cheese went back for seconds. The earthy flavor of the roasted squash paired with the richness of the cheese creates a cozy yet sophisticated dish. It’s ideal for holidays, dinner parties, or even as a light lunch paired with a salad and a glass of wine.
Butternut Squash and Goat Cheese Tart: Creamy, Savory, and Perfectly Elegant
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
This Butternut Squash and Goat Cheese dish is a creamy, savory-sweet blend of roasted butternut squash, tangy goat cheese, and fragrant herbs. It’s a versatile recipe that can be served as a side dish, salad topping, or even as a filling for tarts and pasta — perfect for fall and winter meals.
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- 3 oz goat cheese, crumbled
- 1 tbsp honey or maple syrup (optional)
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss cubed butternut squash with olive oil, salt, pepper, and thyme until evenly coated.
- Spread the squash on the prepared baking sheet in a single layer.
- Roast for 25–30 minutes, tossing halfway through, until the squash is tender and caramelized on the edges.
- Remove from the oven and let cool slightly.
- Transfer the roasted squash to a serving bowl and crumble goat cheese over the top.
- Drizzle with honey or maple syrup, if desired, for a hint of sweetness.
- Garnish with fresh parsley before serving.
Notes
- For extra texture, add toasted walnuts or pecans.
- This dish pairs wonderfully with roasted meats or grain bowls.
- You can also mix the roasted squash and goat cheese with cooked pasta for a creamy vegetarian main course.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roast
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Butternut squash — Sweet, nutty, and perfect for roasting; the base of this tart.
Olive oil — For roasting the squash to golden perfection.
Salt and black pepper — Essential for seasoning and balance.
Thyme or rosemary — Fresh herbs that bring aromatic, earthy flavor.
Goat cheese — Creamy and tangy, it pairs beautifully with the sweetness of the squash.
Puff pastry or pie crust — Flaky, buttery, and easy to use for the tart base.
Caramelized onions — Add sweetness and depth to complement the goat cheese.
Garlic — Enhances the flavor of the filling with a subtle kick.
Honey or balsamic glaze (optional) — Adds a touch of sweetness and shine.
Parmesan cheese (optional) — For extra richness and a hint of saltiness.
Arugula (optional for serving) — Adds freshness and a peppery contrast.
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss diced butternut squash with olive oil, salt, pepper, and thyme. Roast for 25–30 minutes until tender and caramelized, flipping halfway through.
While the squash roasts, heat a small skillet over medium heat. Add a drizzle of olive oil and sauté thinly sliced onions until golden and soft, about 10 minutes. Stir in minced garlic and cook for another minute.
On a lightly floured surface, roll out the puff pastry (or pie crust) and transfer it to a parchment-lined baking sheet or tart pan. Prick the base with a fork to prevent puffing.
Spread the caramelized onions evenly over the base, followed by roasted butternut squash. Crumble goat cheese generously over the top. Sprinkle with extra herbs and Parmesan if using.
Bake for 20–25 minutes, or until the crust is golden and the cheese is slightly browned. Drizzle with honey or balsamic glaze and top with fresh arugula just before serving. Slice and serve warm or at room temperature.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 6–8. Preparation takes 15 minutes, cooking about 45 minutes. Total time: about 1 hour.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes until crisp. Avoid microwaving, as it softens the crust. This tart also tastes great at room temperature, making it perfect for entertaining or meal prep.
Variations and Customizations
Caramelized Apple & Goat Cheese — Add thin apple slices for a touch of sweetness.
Spinach & Squash — Add sautéed spinach for extra greens and color.
Maple Drizzle — Replace honey with maple syrup for a deeper sweetness.
Pecan Crunch — Sprinkle chopped toasted pecans over the tart for added texture.
Feta Cheese Swap — Substitute goat cheese with feta for a saltier flavor.
Ricotta Base — Spread a layer of whipped ricotta under the toppings for extra creaminess.
Vegan Version — Use vegan puff pastry and dairy-free goat cheese.
Mini Tarts — Make individual versions using small pastry rounds for appetizers.
Spiced Squash — Toss squash with cinnamon and paprika before roasting for a smoky-sweet twist.
Herb Infused — Add sage or rosemary butter drizzle before baking for aromatic depth.
FAQs
Can I use pre-cut squash?
Yes, it saves time — just make sure to roast it until golden and tender.
Can I make this ahead?
Yes, assemble the tart and refrigerate before baking, then bake fresh when ready.
What’s the best goat cheese to use?
Soft, fresh goat cheese (chèvre) melts beautifully and adds creaminess.
Can I use pie crust instead of puff pastry?
Absolutely — pie crust makes a heartier, more rustic base.
Can I use frozen puff pastry?
Yes, just thaw it completely before rolling and baking.
How do I prevent a soggy crust?
Pre-bake (blind bake) the crust for 5–7 minutes before adding toppings.
What wine pairs well with this dish?
A crisp Sauvignon Blanc or lightly oaked Chardonnay complements the flavors beautifully.
Can I make it gluten-free?
Yes, use a gluten-free pie crust or puff pastry.
What herbs go best with squash?
Thyme, rosemary, and sage all pair wonderfully with roasted butternut squash.
Can I serve it cold?
Yes, it’s delicious at room temperature or chilled — perfect for brunch or picnics.
Conclusion
Butternut squash and goat cheese tart is a beautifully balanced dish — creamy, tangy, sweet, and savory all at once. With caramelized squash, rich cheese, and a buttery crust, it’s the perfect centerpiece for a fall meal or elegant appetizer for gatherings. Simple to make yet impressive to serve, this tart captures the essence of cozy autumn flavors in every bite. Once you try it, it’s sure to become a seasonal favorite that never fails to impress.
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