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Butternut squash is not just a culinary favorite; it is also a powerhouse of nutrition. Rich in vitamins and minerals, this vibrant vegetable offers a plethora of health benefits. Here are some key nutritional highlights:

Savory Butternut Squash Tart

Discover the joy of autumn cooking with this Savory Butternut Squash Tart recipe that perfectly blends seasonal flavors. Featuring roasted butternut squash, creamy ricotta, and Parmesan, this stunning tart is both delicious and visually appealing. Ideal for festive gatherings or a cozy weeknight dinner, this dish is packed with nutrients while being low in calories. Follow our step-by-step guide to create a memorable meal that highlights the beauty of fall produce and impresses your guests. Enjoy every delicious bite as you celebrate the flavors of the season.
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Ingredients
  

1 medium butternut squash (approximately 2 pounds), peeled, seeded, and diced into 1-inch cubes

1 tablespoon extra virgin olive oil

Sea salt and freshly cracked black pepper, to taste

1 teaspoon dried thyme

1 teaspoon ground nutmeg

2 cloves garlic, finely minced

1 cup creamy ricotta cheese

1/2 cup finely grated Parmesan cheese

2 large eggs, at room temperature

Fresh parsley, chopped (for garnish)

1 pre-made pie crust (or homemade if you prefer)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it’s hot enough to roast the squash.

    Roast the Squash: In a large mixing bowl, combine the diced butternut squash with olive oil, a generous pinch of sea salt and black pepper, dried thyme, ground nutmeg, and minced garlic. Toss everything together until the squash is well-coated. Spread the mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized. Remember to stir halfway through to ensure even roasting.

      Prepare the Pie Crust: While the squash is roasting, fit the pie crust into a tart pan or pie dish. Gently press the crust into the bottom and up the sides. Trim any excess crust if necessary. Place the crust in the oven for about 10 minutes to pre-bake, or until it is just lightly golden and set.

        Blend the Filling: In a mixing bowl, add the ricotta cheese, grated Parmesan cheese, and eggs. Season with a pinch of salt and pepper. Use a fork or whisk to mix until the filling is smooth and well combined.

          Combine Ingredients: Once the roasted squash has cooled slightly (to avoid cooking the eggs), add it to the ricotta mixture. Gently fold the squash into the cheese mixture until it is evenly distributed throughout.

            Assemble the Tart: Carefully pour the savory filling into the pre-baked pie crust, using a spatula to spread it evenly within the crust.

              Bake: Place the assembled tart back into the oven and bake for an additional 30-35 minutes, or until the filling is set and has formed a light golden crust on top.

                Cool and Serve: Once baked, remove the tart from the oven and allow it to cool on a wire rack for about 10-15 minutes. Before serving, sprinkle the top with freshly chopped parsley for a pop of color and flavor. Slice and enjoy while warm.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | Serves 8