Name: Butternut Squash & Mushroom Tart
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Vegetarian
Ingredients: 2 cups butternut squash, peeled and cubed; 1 1/2 cups mushrooms (cremini, shiitake, or button), sliced; 2 tbsp olive oil, divided; 2 cloves garlic, minced; 1 tsp fresh thyme or rosemary; Salt and pepper to taste; 1 sheet puff pastry (thawed if frozen); 1/2 cup ricotta, goat cheese, or cream cheese; 1/4 cup grated parmesan cheese; 1 egg, beaten (for egg wash); Optional: arugula, chili flakes, or honey for garnish

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This Butternut Squash & Mushroom Tart is one of my favorite savory bakes when I want something comforting, elegant, and packed with seasonal flavor. The flaky pastry, sweet roasted squash, and earthy mushrooms come together with creamy cheese and herbs to create a tart that’s perfect for brunch, dinner, or a cozy appetizer. I love how beautiful and satisfying it is with minimal effort.

Why You’ll Love This Recipe

I love this recipe because it feels impressive but is actually really easy to make. The flavor balance between sweet squash and savory mushrooms is perfect, and the flaky crust makes every bite buttery and satisfying. It’s a great vegetarian option for holidays, weekend baking, or even meal prep. Plus, I can serve it warm or at room temperature, which makes it super flexible. Butternut Squash & Mushroom Tart

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butternut squash, peeled and cubed
Mushrooms (cremini, shiitake, or button), sliced
Olive oil
Garlic, minced
Fresh thyme or rosemary
Salt and pepper
Puff pastry sheet (thawed if frozen)
Ricotta, goat cheese, or cream cheese
Parmesan cheese, grated
Egg (for egg wash)
Optional garnish: arugula, chili flakes, or a drizzle of honey

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
I toss the butternut squash cubes with olive oil, salt, pepper, and a bit of thyme. I roast them for 20–25 minutes until tender and lightly caramelized.
While the squash roasts, I sauté the mushrooms in a skillet with olive oil, garlic, salt, and pepper until golden and any liquid evaporates. I stir in a little more thyme for extra flavor.
I roll out the puff pastry on the parchment-lined baking sheet and gently score a 1-inch border around the edges.
I mix the ricotta or goat cheese with a pinch of salt and pepper, then spread it within the scored area of the pastry.
I top the cheese with the roasted squash and sautéed mushrooms, then sprinkle with grated parmesan.
I brush the border with a beaten egg for a golden finish.
I bake for 20–25 minutes, or until the pastry is puffed and golden brown.
I let it cool slightly before slicing and garnishing with fresh herbs, arugula, or chili flakes if I’m feeling fancy.

Servings and Timing

This recipe makes about 4–6 servings.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

Sometimes I add caramelized onions or spinach for even more flavor. For a cheesier tart, I sprinkle a mix of mozzarella and parmesan. I’ve also made this with sweet potato instead of butternut squash or used a shortcrust base when I want something more rustic. For a tangy twist, I use feta instead of ricotta.

Storage/Reheating

I store leftover tart slices in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 350°F oven for 10 minutes or warm them in a skillet to re-crisp the crust. I avoid microwaving to preserve the texture of the pastry. Butternut Squash & Mushroom Tart

FAQs

Can I use pre-cut butternut squash?

Yes, I often use pre-cut squash to save time — I just make sure the pieces are bite-sized and evenly roasted.

Can I make this tart ahead of time?

Yes, I bake it fully and reheat it in the oven before serving. It also tastes great at room temperature.

What’s the best cheese for this tart?

I love using ricotta or goat cheese for creaminess and parmesan for flavor, but cream cheese or feta also work great.

Can I use store-bought pie crust instead of puff pastry?

Yes, it gives a different texture but still works well. I just bake until golden and cooked through.

Is this tart freezer-friendly?

I don’t recommend freezing after baking, but I can freeze the roasted squash and mushrooms in advance to make assembly quicker.

Conclusion

This Butternut Squash & Mushroom Tart is one of my favorite cozy bakes — warm, savory, and full of flavor. I love how easy it is to put together and how beautiful it looks straight out of the oven. Whether I’m serving it for brunch, dinner, or as a side for a special meal, it’s always a crowd-pleaser that feels both comforting and a little fancy.