Shaved Butternut Squash Puff Pastry Tart

Butternut Squash Tart Square

Shaved Butternut Squash Puff Pastry Tart

A few years ago I had never even heard of butternut squash. Now I am a fanatic fan of the peanut-shaped squash. I can hardly wait until I see them piled up on tables at Farmer’s Markets and in the produce section.

It cooks quickly if it is shaved. So. I have started shaving it on all kinds of dishes that you ca make pronto. Even on a weeknight. This is a recipe from one of my favorite magazines – Bon Appetit – with some very minor tweaks.

Take this puff pastry tart, for example. Prep time is only about 5 minutes, and you have an upscale dinner entree with fabulous fall flavors. You can use whatever herbs you like – I sprinkle on minced parsley and then drizzled chile-infused honey on top. I am going to have to stock up on puff pasty, I can tell that now.

This dish is submitted to the Monthly Mingle hosted by Cookin Canuck – featuring squash recipes this month. We are thrilled to submit our first recipe to this great roundup, started by Meeta at What’s for Lunch, Honey?

Happy Squash Season, All!

— posted by Donna


1 sheet frozen puff pastry (one half of a 17 ounce box), thawed
1 large egg, whisked with 1 teaspoon water
Top half of a large butternut squash, peeled
1/2 cup diced parsley
A little cooking oil spray
3 tablespoons honey
1 thinly sliced pepper, such as Fresno or jalapeno

Preheat oven to 375 degrees.

Place sheet of puff pastry on a parchment paper lined baking sheet. Slice the squash into paper-thin slices and arrange on top of puff pastry, overlapping slightly. Place another sheet of parchment paper on top, then place a baking sheet on top. Bake at top of oven to about 10 minutes. Remove from oven, remove top parchment paper and sprinkle with parsley and spray lightly with oil. Return to oven and cook another 25 to 30 minutes, until squash is softened and pastry is lightly browned.

Meanwhile, bring to a boil the honey, pepper slices and 2 tablespoons of water. Reduce to a simmer and cook for 3 to 5 minutes, until thickened slightly.

Remove tart from oven. Drizzle with honey syrup. Serve warm.

On My Must Try List:

Roasted Butternut Squash, Kalyn’s Kitchen
Butternut Squash and Crispy Sage Pizza, Alexandra’s Kitchen
Slow Cooker Butternut Squash, A Veggie Venture
Butternut Squash Hash, A Cozy Kitchen
Crockpot Chickpea, Squash and Lentil Stew, Eat Live Run


  1. Jessie says

    Other than substituting parsley for sage and a serrano for the Fresno or jalapeño in the ingredient list, this recipe is a direct copy from Bon Appetite’s recipe for Butternut Squash and Fried Sage ( You even use their method of laying parchment on top of the assembled tart and placing a second baking sheet on top to steam the squash. Adapting a recipe and giving credit where credit is due is legit. Please let us know when you’ve sought inspiration from other sources.

    • says

      Thanks Jessie – for letting me know I forgot to attribute – it was an oversight. My normal policy is to alway give credit where credit is due. I have updated the post.

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