Mini Butternut Squash Tarts Recipe

If you’re looking to wow your guests with something elegant yet surprisingly easy to make, this Mini Butternut Squash Tarts Recipe is exactly what you need. I absolutely love how these little tarts come together—the caramelized onions bring this deep, sweet richness, while the roasted butternut squash adds just the right bite, all wrapped up in a flaky puff pastry square. Trust me, once you try these, they’ll become your go-to appetizer for every holiday or cozy dinner party.

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Ingredients You’ll Need

These ingredients come together to create a harmonious blend of sweet, savory, and earthy flavors. The key here is fresh sage and good-quality ricotta—they truly elevate the whole tart. Plus, don’t skip the balsamic vinegar for those rich caramelized onions!

• Olive oil: Use a good extra virgin for roasting and sautéing to get that lovely depth of flavor.
• Butter: Adds richness to the caramelized onions—don’t be shy with it!
• Sweet onion: Thinly sliced, it caramelizes beautifully, balancing the squash’s sweetness.
• Balsamic vinegar: Gives the onions a subtle tang and boosts their sweetness.
• Fresh sage: Chopped fresh sage is a game changer in this recipe; it adds an aromatic earthiness you’ll adore.
• Butternut squash: Peeled, seeded, and diced small, so they fit perfectly on each tart.
• Ricotta cheese: Creamy and mild, providing a lovely base that complements the veggies.
• Puff pastry: Make sure it’s fully defrosted overnight for easy handling and the best puff.
• Egg: For that golden egg wash, giving the tarts a beautiful shine and color.
• Sea salt and cracked black pepper: Season thoughtfully to highlight all the flavors.

Variations

I love playing with the flavor profiles here—this recipe is a fantastic base to get creative. You can easily swap herbs or cheeses depending on what you have on hand or what kind of vibe you want to set.

• Herb Swap: I sometimes try rosemary instead of sage for a piney twist that pairs well with the butternut squash.
• Cheese Alternate: Goat cheese works beautifully if you want a tangier, creamier filling.
• Vegetarian Protein Boost: Add toasted pine nuts or walnuts to the topping for some crunch and extra protein.
• Spicy Kick: A pinch of crushed red pepper flakes mixed into the caramelized onions adds a nice sneak of heat.

How to Make Mini Butternut Squash Tarts Recipe

Step 1: Caramelize the onions like a pro

Heat your skillet over medium and add olive oil and butter. Once the butter foams and settles, add the thinly sliced onions with a pinch of salt. Stir occasionally, and be patient—this takes 25-30 minutes to really develop that golden richness. When they’re perfectly caramelized, splash in the balsamic vinegar and stir till it’s absorbed. Add half your chopped sage, cook another minute, then take the pan off the heat. I learned the hard way that rushing this step gives you sharp onions instead of those sweet, luscious ones you want.

Step 2: Roast the butternut squash to perfection

While your onions are doing their thing, prep the squash. Peel, seed, and dice it into ½-inch cubes. Toss with olive oil, salt, and pepper, then spread out on a baking sheet. Roast at 400°F for 15-17 minutes until tender and golden. You’ll find that roasting concentrates the squash’s natural sweetness and keeps the pieces firm enough to handle when assembling the tarts.

Step 3: Prepare your puff pastry squares

Take your defrosted puff pastry sheets and gently roll them out on a floured surface to smooth any creases—this will give you even, crisp layers when baked. Cut each sheet into 16 squares using a pastry wheel or sharp knife. Transfer these to parchment-lined baking sheets and score a smaller square inside each one, about half an inch from the edges, then fork-dock the center to prevent excessive puffing. Brush each square with egg wash to encourage that golden finish.

Step 4: Assemble and chill before baking

Now, place a teaspoon of ricotta cheese in the center of each pastry square, top with a few slices of your caramelized onions, and then add roughly a tablespoon of roasted butternut squash cubes. You can either bake them right away or chill the assembled tarts for up to 24 hours—that’s a lifesaver when you’re prepping for a party. Taking the time to chill helps the tarts keep their shape and creates that perfect puff.

Step 5: Bake until golden and puffed

Pop the tarts into a 400°F oven for 12-14 minutes. You’ll want to keep an eye on them—they should puff beautifully and turn a gorgeous golden brown. Once out of the oven, sprinkle with the remaining fresh sage for an extra fragrant touch. These are delicious served warm or even at room temperature, making them super flexible for entertaining.

How to Serve Mini Butternut Squash Tarts Recipe

Garnishes

I’m a big fan of fresh herbs—especially that last sprinkle of sage right out of the oven. Sometimes I add a tiny drizzle of honey or a few toasted pepitas for extra texture and a sweet-nutty contrast. If you want to get fancy, a little dollop of crème fraîche or a sprinkle of flaky sea salt takes it next level.

Side Dishes

Since these are such flavorful bites, I like pairing them with a simple arugula salad tossed with lemon vinaigrette or a light soup, like butternut squash bisque, for those chilly evenings. They also play nicely alongside roasted root vegetables for a fall-inspired spread.

Creative Ways to Present

For holidays or special occasions, I arrange these mini tarts on a tiered serving platter—it’s eye-catching and makes it easy for guests to help themselves. You can even sprinkle edible flowers like pansies for an unexpected pop of color. I once styled them on a rustic wood board with a scattering of fresh sage leaves and a small bowl of spicy honey nearby for dipping. So pretty and fun!

Make Ahead and Storage

Storing Leftovers

After baking, these mini butternut squash tarts are best stored in an airtight container in the fridge for up to 3 days. When I’ve had leftovers, I find gently reheating them in the oven restores their crispiness better than the microwave.

Freezing

I’ve frozen fully assembled but unbaked tarts by placing them on a tray, freezing until solid, then transferring to a freezer bag. When ready, bake straight from frozen, adding a few extra minutes to the cooking time. It’s a real time saver for unexpected guests!

Reheating

To reheat, pop the tarts into a 350°F oven for about 8-10 minutes until they’re warmed through and the pastry crisps back up. Avoid microwaving if you can—those flaky layers get soggy. I usually cover leftovers loosely with foil to prevent drying out during reheating.

FAQs

Final Thoughts

When I first tried this Mini Butternut Squash Tarts Recipe, I was blown away by how approachable it really is for such a sophisticated appetizer. Between the sweet caramelized onions, perfectly roasted squash, and creamy ricotta in delicate pastry squares, every bite feels like a little celebration. Whether you’re hosting friends or just want to treat yourself, these tarts make any occasion feel special—I can’t recommend them enough. Give them a go, and please let me know how it turns out!

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