Name: Butternut Squash & Mushroom Tart
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Vegetarian
Ingredients: 2 cups butternut squash, peeled and cubed; 1 1/2 cups mushrooms (cremini or button), sliced; 1 small onion or 2 shallots, thinly sliced; 2 cloves garlic, minced; 2 tbsp olive oil or butter; 1 tsp fresh thyme or 1/2 tsp dried thyme; Salt and pepper, to taste; 1 sheet puff pastry or pie dough, thawed if frozen; 1/2 cup ricotta, goat cheese, or cream cheese; 1 egg, beaten (for egg wash); 2 tbsp grated Parmesan cheese (optional, for topping)

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This butternut squash and mushroom tart is my kind of savory comfort food—flaky pastry filled with sweet roasted squash, earthy mushrooms, and creamy cheese. It’s a rustic yet elegant dish that works just as well for a holiday appetizer as it does for a cozy weeknight dinner paired with a fresh salad.

Why You’ll Love This Recipe

I love this tart because it brings together the rich, caramelized flavor of roasted squash with the deep umami of sautéed mushrooms. Wrapped in buttery pastry and layered with cheese and herbs, it’s satisfying, seasonal, and incredibly easy to make. It’s one of those recipes that feels impressive without being fussy.

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 or button, sliced)
Onion or shallots (sliced)
Garlic (minced)
Olive oil or butter
Thyme or rosemary (fresh or dried)
Salt and pepper
Puff pastry or pie dough (store-bought or homemade)
Ricotta, goat cheese, or cream cheese
Egg (for egg wash)
Parmesan cheese (optional, for topping)

Directions

I start by roasting the squash: toss it with olive oil, salt, pepper, and herbs, then roast at 400°F (200°C) for about 25–30 minutes until tender and caramelized.
While that roasts, I sauté the mushrooms and onions in a skillet with a bit of oil or butter until golden and soft. I stir in the garlic and herbs, then season to taste.
I roll out the puff pastry on a lined baking sheet and spread a layer of ricotta or goat cheese across the center, leaving a border.
I layer on the roasted squash and mushroom mixture, then fold the edges of the pastry inward to create a rustic tart shape.
I brush the edges with beaten egg and sprinkle Parmesan on top if I’m using it.
I bake the tart at 400°F for 20–25 minutes until golden and puffed.
I let it cool slightly before slicing and serving warm or at room temperature.

Servings and timing

This recipe serves 4–6 people.
Prep time: 20 minutes
Cook time: 30–40 minutes
Total time: 1 hour

Variations

I sometimes add caramelized onions or spinach to the filling.
Blue cheese or brie makes a great alternative to goat cheese.
For a gluten-free version, I use a gluten-free pastry crust or serve the filling over polenta.
I like to drizzle it with balsamic glaze before serving for extra depth.

storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I place slices in a 350°F oven until warm and crisp. I avoid the microwave so the pastry stays flaky. This tart also tastes great at room temperature.

FAQs

Can I make this tart ahead of time?

Yes. I prep all the components in advance and assemble just before baking. I also bake it fully and reheat it in the oven when ready to serve.

What’s the best pastry to use?

I usually go with puff pastry for ease and texture, but pie dough or shortcrust works well for a sturdier base.

Do I need to peel the butternut squash?

Yes, I peel it before roasting. The skin can be tough and doesn’t soften enough in the tart.

Can I use other types of squash?

Definitely. Delicata, acorn, or even sweet potato are good substitutes with similar texture and sweetness.

Is this tart freezer-friendly?

I freeze it after baking and let it cool completely. Then I reheat in the oven until warmed through and crispy again.

Conclusion

This butternut squash and mushroom tart is one of those comforting, versatile recipes I always turn to in the fall and winter. It’s packed with flavor, looks beautiful, and works for anything from brunch to dinner to entertaining. I love how easy it is to throw together while still feeling special.