Ingredients
1 medium butternut squash, peeled and cubed
3 tbsp pure maple syrup
2 tbsp olive oil
1 tsp fresh thyme leaves
1/2 tsp salt
1/4 tsp black pepper
1 sheet puff pastry, thawed
4 oz goat cheese, crumbled
1 small red onion, thinly sliced and sautéed
1 egg (for egg wash)
Instructions
Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Toss the cubed butternut squash with olive oil, 2 tablespoons of maple syrup, thyme, salt, and pepper. Spread in a single layer on the sheet.
Step 3: Roast the squash for 25 minutes until tender. Let it cool for 10 minutes to ensure the roasted butternut squash maple tart stays crisp.
Step 4: Roll out the puff pastry on a baking tray. Fold the edges slightly to create a border and prick the center with a fork.
Step 5: Spread the sautéed onions over the pastry, then top with the roasted squash and crumbled goat cheese.
Step 6: Brush the edges of the pastry with egg wash and bake for 20 minutes until the roasted butternut squash maple tart is golden brown. Drizzle with the remaining maple syrup before serving.
Notes
Ensure the squash is cooled before placing on the pastry to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 12g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 25mg
Keywords: butternut squash, maple tart, autumn recipes, savory tart, side dishes
