Butternut squash, with its sweet and nutty flavor, has become a staple in many kitchens, especially during the cooler months.
Its versatility allows it to shine in a variety of dishes, from soups and stews to casseroles and pastas.
Whether you’re a seasoned chef or a home cook looking for new ideas, incorporating butternut squash into your meals can add a delicious and nutritious twist to your dinner table.
In this blog article, we’ve compiled 25 mouthwatering butternut squash dinner recipes that will delight your taste buds and inspire your culinary creativity.
From comforting risottos to hearty bakes and elegant tarts, there’s something here for everyone.
25+ Delicious Butternut Squash Dinner Recipes to Try Tonight
These 25 butternut squash dinner recipes showcase the vegetable’s incredible versatility, offering dishes that range from quick and easy weeknight meals to more elaborate creations for special occasions.
Whether you’re looking to warm up with a comforting stew, impress guests with a sophisticated tart, or simply enjoy a healthy and flavorful meal, these recipes have you covered.
Butternut Squash and Sage Risotto
This creamy and comforting Butternut Squash and Sage Risotto combines the nutty sweetness of roasted butternut squash with the aromatic earthiness of fresh sage.
Perfect for a cozy dinner, this dish is a delightful blend of flavors and textures that will warm you from the inside out.
Ingredients:
- 1 medium butternut squash, peeled, seeded, and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups chicken or vegetable broth
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh sage, chopped
Instructions:
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
- In a saucepan, bring the broth to a simmer over low heat.
- In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the Arborio rice to the skillet, stirring to coat it with the butter and onions. Cook for 1-2 minutes until the edges of the rice become translucent.
- Pour in the white wine and cook, stirring constantly, until the wine is absorbed.
- Begin adding the warm broth one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding the next. This process should take about 18-20 minutes.
- When the rice is creamy and cooked to al dente, stir in the roasted butternut squash, grated Parmesan cheese, and fresh sage. Season with salt and pepper to taste.
- Serve immediately, garnished with additional Parmesan cheese and sage if desired.
This Butternut Squash and Sage Risotto is a luxurious and satisfying meal that highlights the seasonal flavors of autumn. The creamy texture of the risotto, combined with the sweetness of the squash and the aromatic sage, creates a dish that is both elegant and comforting. Perfect for a dinner party or a quiet night in, this risotto is sure to impress and delight.
Stuffed Butternut Squash with Quinoa and Cranberries
Stuffed Butternut Squash with Quinoa and Cranberries is a vibrant and nutritious dinner option that is as visually appealing as it is delicious. The quinoa and cranberry stuffing, enriched with herbs and spices, provides a wonderful contrast to the sweet, tender squash, making this dish a perfect centerpiece for any meal.
Ingredients:
- 2 medium butternut squashes, halved and seeded
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
Instructions:
- Preheat your oven to 375°F (190°C). Brush the cut sides of the butternut squash halves with olive oil and season with salt and pepper. Place them cut side down on a baking sheet and roast for 45-50 minutes, or until the flesh is tender.
- While the squash is roasting, prepare the quinoa stuffing. In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the broth is absorbed.
- In a skillet, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes.
- Stir in the cooked quinoa, dried cranberries, chopped walnuts, parsley, cinnamon, cumin, and coriander. Season with salt and pepper to taste.
- Once the butternut squash is done roasting, remove it from the oven and let it cool slightly. Scoop out some of the flesh to create a cavity for the stuffing, leaving about 1/2 inch of flesh around the edges.
- Spoon the quinoa mixture into the butternut squash halves, packing it in tightly. Return the stuffed squashes to the oven and bake for an additional 10-15 minutes, or until heated through.
- Serve warm, garnished with additional parsley if desired.
Stuffed Butternut Squash with Quinoa and Cranberries is a wholesome and hearty dish that brings together a medley of flavors and textures. The sweet butternut squash pairs beautifully with the tangy cranberries and nutty quinoa, while the spices add depth and warmth. This dish is not only a feast for the eyes but also a nutritious and satisfying meal that will leave you feeling nourished and content.
Butternut Squash and Spinach Lasagna
Butternut Squash and Spinach Lasagna is a delectable twist on a classic Italian favorite. Layered with creamy butternut squash puree, fresh spinach, and a rich béchamel sauce, this lasagna is a comforting and indulgent dinner that will delight your taste buds and warm your soul.
Ingredients:
- 1 large butternut squash, peeled, seeded, and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups fresh spinach, chopped
- 9 lasagna noodles
- 2 cups ricotta cheese
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground nutmeg
Instructions:
- Preheat your oven to 375°F (190°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 25-30 minutes, or until tender.
- In a blender or food processor, puree the roasted butternut squash until smooth. Set aside.
- In a large pot of boiling salted water, cook the lasagna noodles according to the package instructions. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Gradually whisk in the milk and continue to cook, stirring constantly, until the sauce thickens. Season with salt, pepper, and nutmeg.
- Spread a thin layer of the béchamel sauce in the bottom of a 9×13 inch baking dish. Place a layer of lasagna noodles on top of the sauce.
- Spread half of the butternut squash puree over the noodles, followed by half of the chopped spinach, and half of the ricotta cheese. Drizzle with some of the béchamel sauce and sprinkle with mozzarella and Parmesan cheese.
- Repeat the layers, ending with a layer of noodles topped with the remaining béchamel sauce and a final sprinkle of mozzarella and Parmesan cheese.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- Let the lasagna rest for 10 minutes before serving.
This Butternut Squash and Spinach Lasagna is a comforting and satisfying dish that brings a unique twist to a beloved classic. The creamy butternut squash and spinach filling, combined with the rich béchamel sauce and layers of cheesy goodness, create a lasagna that is both indulgent and wholesome. Perfect for a cozy family dinner or a special occasion, this lasagna is sure to become a favorite in your household.
Butternut Squash and Black Bean Enchiladas
Butternut Squash and Black Bean Enchiladas are a delightful fusion of sweet and savory flavors wrapped in soft tortillas and smothered in a rich enchilada sauce. This vegetarian dish is packed with nutrients and bursting with flavor, making it an ideal dinner option for both weeknights and special occasions.
Ingredients:
- 1 medium butternut squash, peeled, seeded, and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 can black beans, drained and rinsed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 8 large flour tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped
Instructions:
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 25-30 minutes, or until tender.
- In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes.
- Add the roasted butternut squash, black beans, cumin, and chili powder to the skillet. Stir well to combine and cook for another 5 minutes. Season with salt and pepper to taste.
- Spread 1/2 cup of the enchilada sauce on the bottom of a 9×13 inch baking dish.
- Divide the butternut squash and black bean mixture evenly among the tortillas. Roll each tortilla and place seam side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with shredded cheddar cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Butternut Squash and Black Bean Enchiladas are a delightful twist on a classic Mexican dish, offering a perfect balance of sweet and savory flavors. The tender butternut squash and hearty black beans are complemented by the rich enchilada sauce and melted cheese, creating a dish that is both comforting and nutritious. This meal is sure to satisfy and impress, making it a great addition to your dinner rotation.
Butternut Squash and Chickpea Curry
Butternut Squash and Chickpea Curry is a warm and hearty dish that brings together the sweetness of butternut squash and the earthiness of chickpeas in a fragrant, spiced coconut sauce. This curry is perfect for a cozy dinner and pairs beautifully with rice or naan bread.
Ingredients:
- 1 medium butternut squash, peeled, seeded, and diced
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 can diced tomatoes
- 1 can coconut milk
- 1 can chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread (for serving)
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the garlic and ginger, and cook for another 2 minutes, stirring frequently.
- Stir in the curry powder, ground cumin, and ground turmeric, and cook for 1 minute until fragrant.
- Add the diced butternut squash, diced tomatoes, coconut milk, and chickpeas to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the butternut squash is tender.
- Season with salt and pepper to taste.
- Serve the curry over cooked rice or with naan bread, and garnish with fresh cilantro.
Butternut Squash and Chickpea Curry is a delicious and comforting dish that is packed with flavor and nutrition. The combination of sweet butternut squash, hearty chickpeas, and a fragrant, spiced coconut sauce makes this curry a satisfying and wholesome meal. Whether you’re serving it over rice or with naan, this curry is sure to become a favorite in your dinner repertoire.
Butternut Squash and Kale Pasta
Butternut Squash and Kale Pasta is a delightful and healthy dinner option that combines the sweet flavors of roasted butternut squash with the earthy taste of kale, all tossed in a light garlic and olive oil sauce. This dish is simple yet flavorful, making it a perfect weeknight meal.
Ingredients:
- 1 medium butternut squash, peeled, seeded, and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 12 ounces pasta (such as penne or fusilli)
- 2 cups fresh kale, chopped
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup grated Parmesan cheese
- 1/4 cup toasted pine nuts (optional)
- Fresh lemon juice (optional)
Instructions:
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 25-30 minutes, or until tender.
- While the squash is roasting, cook the pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes, and cook for 1-2 minutes until fragrant.
- Add the chopped kale to the skillet and cook until wilted, about 5 minutes.
- Add the roasted butternut squash and cooked pasta to the skillet, and toss to combine. Season with salt and pepper to taste.
- Serve the pasta topped with grated Parmesan cheese and toasted pine nuts, and drizzle with fresh lemon juice if desired.
Butternut Squash and Kale Pasta is a simple yet delicious dish that brings together the natural sweetness of butternut squash and the earthy flavor of kale in a light and healthy pasta meal. The addition of garlic, red pepper flakes, and Parmesan cheese adds depth and complexity to the dish, while the toasted pine nuts provide a delightful crunch. This pasta is a perfect choice for a nutritious and satisfying dinner that is easy to prepare and full of flavor.
Butternut Squash and Sausage Bake
Butternut Squash and Sausage Bake is a hearty and savory dish that combines the sweet flavors of butternut squash with the richness of sausage, all baked together with aromatic herbs and spices. This comforting casserole is perfect for a satisfying dinner that will please the whole family.
Ingredients:
- 1 medium butternut squash, peeled, seeded, and diced
- 1 pound Italian sausage, casings removed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions:
- Preheat your oven to 375°F (190°C). In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Add the diced butternut squash to the skillet and cook for about 5 minutes, until it starts to soften. Stir in the cooked sausage, dried thyme, dried rosemary, salt, and pepper.
- Transfer the mixture to a 9×13 inch baking dish. Sprinkle the grated Parmesan cheese evenly over the top.
- Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and the squash is tender.
- Garnish with chopped fresh parsley before serving.
Butternut Squash and Sausage Bake is a comforting and flavorful casserole that combines the sweetness of butternut squash with the savory goodness of sausage. The aromatic herbs and melted Parmesan cheese add depth and richness to this hearty dish, making it a perfect choice for a family dinner. This bake is sure to become a favorite, providing a satisfying and delicious meal that everyone will love.
Butternut Squash and Spinach Stuffed Shells
Butternut Squash and Spinach Stuffed Shells are a delicious and elegant dinner option that features tender pasta shells filled with a creamy mixture of butternut squash and spinach, all baked in a rich tomato sauce and topped with melted cheese. This dish is perfect for a cozy night in or a special occasion.
Ingredients:
- 1 medium butternut squash, peeled, seeded, and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 12 ounces jumbo pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil, chopped (for garnish)
Instructions:
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 25-30 minutes, or until tender.
- Cook the pasta shells according to the package instructions. Drain and set aside.
- In a large bowl, combine the roasted butternut squash, chopped spinach, ricotta cheese, grated Parmesan cheese, and beaten egg. Season with salt and pepper to taste.
- Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Stuff each pasta shell with the butternut squash and spinach mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with shredded mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh basil before serving.
Butternut Squash and Spinach Stuffed Shells are a delightful and elegant dish that combines the creamy sweetness of butternut squash with the earthy flavor of spinach, all wrapped in tender pasta shells and baked to perfection. The rich tomato sauce and melted cheese add a comforting touch to this dish, making it an excellent choice for a special dinner or a cozy night in. This recipe is sure to impress and satisfy, bringing warmth and flavor to your table.
Butternut Squash and Lentil Stew
Butternut Squash and Lentil Stew is a hearty and nutritious dish that brings together the sweetness of butternut squash with the earthy taste of lentils in a rich and flavorful broth. This stew is perfect for a comforting and warming dinner on a chilly evening.
Ingredients:
- 1 medium butternut squash, peeled, seeded, and diced
- 1 cup dried green or brown lentils, rinsed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and cook until softened, about 5 minutes.
- Add the minced garlic, ground cumin, ground coriander, and smoked paprika, and cook for 1-2 minutes until fragrant.
- Stir in the diced butternut squash, rinsed lentils, diced tomatoes, vegetable broth, and bay leaf. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils and squash are tender.
- Season with salt and pepper to taste.
- Remove the bay leaf and serve the stew garnished with chopped fresh parsley.
Butternut Squash and Lentil Stew is a nourishing and flavorful dish that brings together the natural sweetness of butternut squash with the hearty and earthy taste of lentils. The aromatic spices and rich vegetable broth create a stew that is both comforting and satisfying, perfect for a chilly evening. This stew is not only delicious but also packed with nutrients, making it a wholesome and hearty meal that will warm you from the inside out.
Butternut Squash and Mushroom Risotto
Butternut Squash and Mushroom Risotto is a luxurious and creamy dish that combines the sweetness of roasted butternut squash with the earthy flavors of mushrooms. This classic Italian comfort food is perfect for a cozy and elegant dinner, offering a delightful blend of textures and tastes.
Ingredients:
- 1 medium butternut squash, peeled, seeded, and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups vegetable or chicken broth
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 8 ounces mushrooms, sliced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions:
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 25-30 minutes, or until tender.
- In a saucepan, bring the broth to a simmer over low heat.
- In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Add the Arborio rice to the skillet, stirring to coat it with the butter and onions. Cook for 1-2 minutes until the edges of the rice become translucent.
- Pour in the white wine and cook, stirring constantly, until the wine is absorbed.
- Begin adding the warm broth one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding the next. This process should take about 18-20 minutes.
- While the risotto is cooking, sauté the sliced mushrooms in a separate pan with a little olive oil until they are browned and tender, about 5-7 minutes.
- When the rice is creamy and cooked to al dente, stir in the roasted butternut squash, sautéed mushrooms, grated Parmesan cheese, and fresh parsley. Season with salt and pepper to taste.
- Serve immediately, garnished with additional Parmesan cheese and parsley if desired.
Butternut Squash and Mushroom Risotto is a decadent and comforting dish that perfectly balances the sweetness of butternut squash with the rich, earthy flavors of mushrooms. The creamy texture of the risotto, combined with the depth of flavor from the roasted vegetables and Parmesan cheese, creates a truly satisfying meal. This risotto is ideal for a special dinner or a cozy night in, providing both elegance and comfort on your table.
Butternut Squash and Turkey Chili
Butternut Squash and Turkey Chili is a hearty and flavorful dish that combines the sweetness of butternut squash with the lean protein of ground turkey, all simmered together with beans, tomatoes, and spices. This chili is perfect for a warming and nutritious dinner that is sure to satisfy.
Ingredients:
- 1 medium butternut squash, peeled, seeded, and diced
- 1 pound ground turkey
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 bell pepper, chopped
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 4 cups chicken or vegetable broth
- Fresh cilantro, chopped (for garnish)
- Sour cream and shredded cheese (optional, for serving)
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.
- Add the ground turkey to the pot and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the chili powder, ground cumin, smoked paprika, ground cinnamon, salt, and pepper. Cook for 1-2 minutes until fragrant.
- Add the diced butternut squash, diced tomatoes, black beans, kidney beans, and chicken or vegetable broth to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes, or until the butternut squash is tender and the flavors have melded together.
- Adjust the seasoning with salt and pepper to taste.
- Serve the chili hot, garnished with fresh cilantro, and with optional sour cream and shredded cheese if desired.
Butternut Squash and Turkey Chili is a hearty and nutritious meal that brings together a medley of flavors and textures. The sweetness of the butternut squash pairs perfectly with the savory ground turkey and aromatic spices, creating a chili that is both satisfying and comforting. This dish is ideal for a chilly evening, providing warmth and nourishment in every bite. Enjoy it with your favorite toppings for a truly delightful dinner.
Butternut Squash and Goat Cheese Tart
Butternut Squash and Goat Cheese Tart is a savory and elegant dish that combines the sweet, caramelized flavors of roasted butternut squash with the tangy creaminess of goat cheese, all nestled in a flaky puff pastry crust. This tart is perfect for a sophisticated dinner or a festive gathering.
Ingredients:
- 1 sheet puff pastry, thawed
- 1 medium butternut squash, peeled, seeded, and thinly sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 ounces goat cheese, crumbled
- 1 tablespoon fresh thyme leaves
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten (for egg wash)
- Fresh arugula (for garnish)
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the thinly sliced butternut squash with olive oil, salt, and pepper. Spread the slices evenly on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
- Roll out the puff pastry on a lightly floured surface to fit the baking sheet. Transfer the pastry to the prepared baking sheet.
- Arrange the roasted butternut squash slices evenly over the puff pastry, leaving a 1-inch border around the edges.
- Sprinkle the crumbled goat cheese, fresh thyme leaves, and grated Parmesan cheese over the butternut squash.
- Fold the edges of the puff pastry over the filling, creating a border. Brush the edges with the beaten egg.
- Bake the tart for 20-25 minutes, or until the pastry is golden and crisp.
- Allow the tart to cool slightly before slicing. Serve garnished with fresh arugula.
Butternut Squash and Goat Cheese Tart is a sophisticated and delightful dish that showcases the sweet and savory flavors of butternut squash and goat cheese. The flaky puff pastry provides a perfect contrast to the creamy and tangy filling, making this tart an elegant choice for dinner or special occasions. Garnished with fresh arugula, this tart not only tastes amazing but also looks beautiful, ensuring it will be a hit at any gathering.
Note: More recipes are coming soon!
