I love making the most of vegetables at this time of the year, and butternut squash has to be a firm favourite. So, to celebrate the autumn season, I created these absolutely delicious shortcrust pastry tarts with caramelised onion chutney, thyme, cranberries, and roasted squash.
They’re just the thing for an autumn picnic, a dinner party canapé, or even a savoury afternoon snack with a cup of tea (which I’m enjoying as I write this!). Read on for the full recipe!
Method
Follow these steps to make our Butternut Squash, Goat’s Cheese & Caramelised Onion Tarts
Preheat your oven to 180°C. Start by peeling and chopping your butternut squash into 1cm squares. Toss with olive oil, salt, pepper, and smoked paprika and bake in the oven for 15 minutes.
While the squash roasts, cut out twelve 8cm circles from your shortcrust pastry using a cutter (straight-sided or fluted both work). Brush a thin layer of olive oil into your cupcake tray to prevent sticking, then gently press your pastry into the tray to form tart shells – prick a few holes into the bottom of the case using a fork. Blind bake the cases for 10 minutes until lightly golden – this helps avoid soggy bottoms later!
After you’ve blind baked your shortcrust tart cases, add a teaspoon of caramelised onion chutney into the base of each case and spread into an even layer.
Once your butternut squash has had a 15-minute headstart in the oven, crumble in your goat’s cheese, cranberries, fresh thyme, and mix well to combine. Add a tablespoon of the mixed filling to each tart and sprinkle with salt . Pop the tarts back into the oven for 15 minutes to fully cook through.
Once your butternut squash tarts are golden brown around the edges, and the filling is piping hot throughout, remove them from the oven. Enjoy straight away, or leave them to cool and enjoy as a cold snack!
Storage & Reheating Your Butternut Squash Tarts
- Storage: Keep in an airtight container for up to 3 days.
- Reheating: To enjoy warm, simply pop them into a preheated oven for 10 minutes until the cheese is melted and gooey.
- Freezing: Not suitable for freezing.
Find More Delicious Canapé On the Savery Grazing Blog
We hope you enjoyed making these stunning autumnal butternut squash & goat’s cheese tarts. They’re a no-brainer for Christmas parties, dinner parties, or as a simple treat to enjoy alongside a cup of tea.
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Frequently Asked Questions
Can I Use a Different Cheese?
Feel free to switch up the cheese you use in these butternut squash tarts. The sweetness of the squash and cranberries also works fabulously with a sharp cheddar, crumbles or brie or camembert, or even something slightly funkier like a stilton.
Do I Have To Use Shortcrust Pastry?
For this style of tart, yes, you should use shortcrust pastry. They make a firm enough shell to hold all of the filling. If you wanted to use puff pastry, I’d instead suggest making the tarts flat (like our mini puff pastry fruit tarts), rather than in cases. Hot water crust pastry is more unusual, but very sturdy so could still work well if you want a rustic, hearty tart shell.
What Chutney Works Best?
Caramelised onion chutney adds sweetness and depth, but you can also try fig relish, chilli jam for spice, or even a cranberry chutney for extra festive flair.
When is Butternut Squash in Season?
In the UK, butternut squash is typically in season from September through December, making it the perfect autumn and early winter ingredient. It’s such a brilliant choice for festive gatherings and cosy nights in. If you’d like to know what else is in season over the autumn/winter months, check out my Month-By-Month Seasonal Eating Guide!