Mini Butternut Squash Tarts Recipe

If you’re looking for a show-stopping yet surprisingly simple appetizer, I’ve got just the thing: Mini Butternut Squash Tarts Recipe. These little beauties pack a punch of warm, cozy fall flavors wrapped in flaky, buttery puff pastry — perfect for impressing friends or adding a festive touch to your next gathering. I absolutely love how these turn out every time, and I’m excited to share all my tips so you can nail them too!

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Ingredients You’ll Need

The magic behind this Mini Butternut Squash Tarts Recipe really comes from combining simple, fresh ingredients that complement each other beautifully. When shopping, look for the freshest butternut squash and good-quality puff pastry to get the best texture and flavor.

• Olive oil: Go for a good extra virgin olive oil for sautéing and roasting.
• Butter: Adds a rich, creamy depth to the caramelized onions.
• Sweet onion: Thinly sliced to caramelize; yellow or Vidalia onions work wonderfully.
• Balsamic vinegar: Just a splash gives the onions a lovely tangy-sweet finish.
• Fresh sage: Chopped fresh sage adds an herbal brightness that pairs perfectly with the squash.
• Butternut squash: Peeled, seeded, and diced small so it roasts evenly and fits nicely on the tarts.
• Ricotta cheese: Keeps things creamy and balances the sweeter elements.
• Puff pastry sheets: Defrost them overnight for easy handling and a perfect puff.
• Egg: Whisked with water for an egg wash that gives the pastry a beautiful golden finish.
• Sea salt and cracked black pepper: To season and bring out the flavors.

Variations

I like to mix things up depending on the season or my mood, and you’ll find that this Mini Butternut Squash Tarts Recipe is a great canvas for creativity. Here are some of my favorite twists and tips to make this recipe your own.

• Swap the cheese: Sometimes I use goat cheese or feta instead of ricotta for a tangier bite – both add a lovely flavor contrast to the sweet squash.
• Add nuts: Toasted pine nuts or walnuts bring a delightful crunch and an extra layer of flavor.
• Spice it up: A pinch of red pepper flakes or a dash of smoked paprika elevates the taste if you like a subtle heat.
• Herb alternatives: If you don’t have sage, thyme or rosemary also work beautifully with butternut squash.
• Make it vegan: Use a plant-based puff pastry, swap butter for olive oil, and replace ricotta with a cashew cheese or almond-based spread.

How to Make Mini Butternut Squash Tarts Recipe

Step 1: Caramelize the Onions to Sweet Perfection

Start by heating a skillet on medium with 1 tablespoon olive oil and butter. When the butter foams and then settles, toss in your thinly sliced onions with a pinch of salt. This part requires patience—it takes about 25-30 minutes of occasional stirring to get those onions golden and caramelized. Don’t rush this step; the deep flavor it adds is worth every minute! When the onions are beautifully browned, stir in balsamic vinegar and cook until the bubbling stops, then add a tablespoon of fresh sage, stirring for another minute before removing from heat.

Step 2: Roast the Butternut Squash Cubes

While the onions are working their magic, prep your butternut squash. Peel, seed, and dice it into half-inch cubes—smaller pieces roast faster and fit better on the tarts. Toss the cubes with the remaining olive oil, salt, and pepper, then spread them in one layer on a parchment-lined baking sheet. Roast in the preheated 400°F oven for 15 to 17 minutes until they are tender and starting to caramelize. Roasting brings out the squash’s natural sweetness and adds a nice texture contrast.

Step 3: Prep the Puff Pastry Squares

Dust your workspace with flour and unroll one sheet of puff pastry at a time (keep the other refrigerated). Gently roll to smooth out fold marks. Cut each sheet into 16 equal squares using a sharp knife or pizza cutter. Place them on parchment-lined baking sheets, spaced about half an inch apart. Use your knife or a pastry wheel to lightly score a smaller square inside each one, about ½ to 1 inch from the edge, then dock the center with a fork. This helps the edges puff up around the filling. Brush each square with the egg wash—this guarantees a gorgeous golden color during baking.

Step 4: Assemble Your Mini Tarts

Now, the fun part: topping! Spoon about a teaspoon of ricotta cheese into each pastry square’s center, followed by some caramelized onion slices and roughly a tablespoon of roasted butternut squash cubes. Resist the temptation to overfill—keeping the portions just right helps them cook evenly and look neat. You can chill the assembled tarts for 15 minutes or up to 24 hours before baking, which is great if you want to prep ahead.

Step 5: Bake to Golden, Fluffy Goodness

Pop the tarts into a 400°F oven and bake for 12 to 14 minutes, or until puffed and golden brown. Remove them from the oven, sprinkle with remaining fresh sage for a lovely herbal finish, and either serve hot or at room temperature. These tarts come out crisp on the outside with a tender, flavorful filling every time.

How to Serve Mini Butternut Squash Tarts Recipe

Garnishes

I often sprinkle freshly chopped sage right after baking because its slight peppery notes enhance the squash and onion flavors beautifully. A light drizzle of high-quality aged balsamic or a sprinkle of flaky sea salt just before serving can also elevate these tarts.

Side Dishes

These mini tarts shine as finger foods but pair wonderfully with a crisp green salad or a simple roasted vegetable medley if you’re serving a larger meal. For a festive party spread, I like to have them alongside a selection of cheeses and charcuterie.

Creative Ways to Present

For special occasions, I like to arrange these tarts on a slate platter garnished with fresh sage sprigs and edible flowers for a pop of color. You can also serve each tart in mini muffin liners to keep things tidy and make them ultra easy to grab at cocktail parties.

Make Ahead and Storage

Storing Leftovers

I recommend storing any uneaten tarts in an airtight container in the fridge. They’ll stay fresh for up to 2 days. When you want to enjoy them again, the filling stays moist and the pastry can be crisped back up nicely with a quick reheat in the oven.

Freezing

I’ve frozen these assembled but unbaked tarts successfully by placing them on a tray in the freezer until firm, then transferring to a freezer-safe container. When you’re ready, just bake straight from frozen, adding a couple of extra minutes to the baking time—super handy for prepping in advance!

Reheating

To reheat, I pop the tarts into a 350°F oven for about 8-10 minutes until warmed through and crisp again. Avoid microwaving if you want to keep that flaky puff pastry texture intact.

FAQs

Final Thoughts

These Mini Butternut Squash Tarts Recipe have become one of my absolute go-to appetizers when I want to wow my guests without stressing in the kitchen. They look fancy but come together so easily, and the flavors just scream cozy, seasonal comfort. You’ll enjoy how simple it is to prep ahead and then bake fresh, plus those flaky edges and silky filling… I just can’t get enough! Give this recipe a try, and I promise it’ll become a staple for your fall parties and celebrations.

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