Butternut Squash Caramelized Onion Tart

Save this recipe on:

This Butternut Squash Caramelized Onion Tart is the ultimate blend of comfort and sophistication. With its flaky, buttery crust, sweet caramelized onions, and roasted butternut squash, every bite delivers a savory-sweet harmony that’s both rustic and gourmet. Crumbled goat cheese or feta adds a creamy tang, perfectly balancing the sweetness of the squash and onions. A sprinkle of fresh thyme brings in a touch of earthiness that ties it all together beautifully.

Whether served as a main dish for a cozy vegetarian dinner or as an elegant appetizer for a fall gathering, this tart will steal the show. It’s visually stunning with golden-orange squash nestled among ribbons of deep brown onions and specks of white cheese. Every element comes together to create a dish that’s both easy to make and worthy of special occasions.

Why You’ll Love This Butternut Squash Caramelized Onion Tart

• Perfect for fall and winter menus.
• Combines sweet, savory, and tangy flavors.
• Can be served warm or at room temperature.
• A crowd-pleaser that looks as good as it tastes.
• Vegetarian-friendly and great for holidays.

---

Preparation Phase & Tools to Use

To make this tart shine, preparation is key. You’ll need a sharp chef’s knife to dice the butternut squash evenly so it roasts uniformly. A large skillet or sauté pan is essential for slowly caramelizing the onions to a deep, golden brown. A baking sheet or tart pan (preferably with a removable bottom) is needed for assembling and baking the tart to crisp perfection. Finally, a mixing bowl and spatula will help you combine the filling ingredients with ease.

Using quality tools makes all the difference — a good knife reduces prep time, and a proper tart pan ensures a crisp crust and beautiful presentation.

---

Preparation Tips

Start by peeling and cubing the butternut squash into small, uniform pieces to ensure they roast evenly. Roast the squash ahead of time for deeper flavor and less moisture. When caramelizing onions, be patient — low and slow is the way to go for that rich, sweet flavor. Use store-bought pie crust for convenience, or make your own if you prefer a homemade touch. Lastly, let the tart cool slightly before slicing so it holds its shape better.

---

Ingredients for this Butternut Squash Caramelized Onion Tart

• 1 medium butternut squash (peeled, seeded, and diced into 1/2-inch cubes)
• 2 large yellow onions, thinly sliced
• 2 tablespoons olive oil (plus extra for brushing)
• 1 tablespoon unsalted butter
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
• 1 pre-made pie crust or homemade tart crust
• 1/2 cup crumbled goat cheese or feta cheese
• 1/4 cup grated Parmesan cheese (optional)
• 1 egg (beaten, for egg wash)
• Fresh thyme for garnish (optional)

---

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt and a pinch of black pepper. Toss to coat and roast for 25-30 minutes, or until the squash is tender and slightly caramelized at the edges. Let it cool slightly while you prepare the rest.

---

Step 2: Caramelize the Onions

In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 25-30 minutes, until the onions are golden brown and deeply caramelized. Adjust the heat as needed to prevent burning.

---

Step 3: Prepare the Crust

Roll out the pie crust and fit it into a 9-inch tart pan with a removable bottom. Press it into the edges and trim any excess. Use a fork to prick the bottom of the crust several times. Place the crust in the fridge for 10 minutes to chill.

---

Step 4: Assemble the Tart

Preheat the oven again to 375°F (190°C). Remove the crust from the fridge. Spread the caramelized onions evenly across the bottom. Add the roasted butternut squash on top. Sprinkle the goat cheese (or feta) and Parmesan evenly over the vegetables. Sprinkle with thyme.

---

Step 5: Bake the Tart

Brush the exposed crust edges with the beaten egg. Place the tart on a baking sheet and bake for 30-35 minutes, or until the crust is golden brown and the cheese is slightly melted and golden in spots. Remove from oven and let it rest for at least 10 minutes before slicing.

---

Step 6: Garnish and Serve

Garnish with extra thyme leaves if desired. Serve warm or at room temperature. This tart pairs wonderfully with a green salad or a bowl of soup.

---

Notes

For best flavor, use a ripe butternut squash — it should feel heavy for its size and have a matte, beige skin. You can roast the squash and caramelize the onions up to two days in advance and store them in the fridge, which makes assembling the tart much faster. If you’re using store-bought crust, let it come to room temperature for easier handling. The tart also works beautifully with puff pastry for a flakier texture.

---

Watch Out for These Mistakes While Cooking

• Rushing the onions: Caramelizing onions takes time. Turning up the heat to speed up the process will result in burnt, bitter onions.
• Undercooking the squash: If the squash isn’t fully tender when roasted, it will remain firm inside the tart. Make sure it’s golden and soft before assembling.
• Skipping the crust chill: A chilled crust bakes more evenly and holds its shape better. Don’t skip this step.
• Overfilling the tart: Too much filling can lead to a soggy crust or uneven cooking. Stick to the recommended amounts.
• Not using parchment: Always roast squash on parchment paper to avoid sticking and promote even browning.

---

Storage Instructions

Store any leftover tart in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a preheated 350°F (175°C) oven for 10–15 minutes, or until warmed through. You can also enjoy it cold or at room temperature. Freezing is not recommended as the texture of the squash and crust may change upon thawing.

---

Estimated Nutrition

(Per slice, assuming 8 slices total)

• Calories: ~280
• Total Fat: 16g
• Saturated Fat: 6g
• Cholesterol: 35mg
• Sodium: 360mg
• Carbohydrates: 28g
• Fiber: 3g
• Sugars: 5g
• Protein: 6g

---

Frequently Asked Questions

Can I use puff pastry instead of pie crust?

Yes, puff pastry works great and gives the tart a flakier texture. Just make sure to thaw it according to package directions.

What other cheese can I use besides goat or feta?

Ricotta, blue cheese, or shredded mozzarella can all work, depending on your flavor preferences.

Can I make this tart vegan?

Yes, use vegan cheese and skip the egg wash. Also ensure your crust is dairy-free.

How do I peel butternut squash easily?

Microwave the whole squash for 2–3 minutes to soften the skin slightly, then peel with a vegetable peeler.

Can I prepare this tart in advance?

Absolutely. You can prep the fillings ahead or bake the entire tart and reheat before serving.

What can I serve with this tart?

It pairs well with a mixed greens salad, tomato soup, or even roasted Brussels sprouts.

Can I freeze the tart?

Freezing is not ideal due to texture changes, but if needed, freeze individual slices and reheat in the oven directly from frozen.

Is it okay to eat this tart cold?

Yes! It’s delicious at room temperature or straight from the fridge, making it perfect for picnics or lunchboxes.

---

Conclusion

The Butternut Squash Caramelized Onion Tart is a standout seasonal dish that blends rich, savory flavors with a touch of sweetness and tang. It’s an easy yet elegant recipe ideal for holiday spreads, brunches, or cozy dinners. With its golden crust, tender squash, and sweet-savory onion base, it’s a guaranteed hit with vegetarians and meat-eaters alike. Whether you enjoy it warm from the oven or chilled as leftovers, this tart delivers big on flavor, texture, and presentation.

---

Print

Save this recipe on: