There’s something extra comforting about warm, flaky pastry paired with roasted fall vegetables, and this Savory Butternut Squash Tart with Caramelized Onions captures that feeling in the best way. The recipe layers naturally sweet squash, slow-cooked onions, and soft, melty cheese on top of crisp puff pastry for a dish that looks impressive but comes together with simple steps. It works equally well as a main course, a fall appetizer, or a vegetarian option for holiday gatherings.

The flavors balance beautifully: caramelized onions add richness, squash brings gentle sweetness, and herbs keep everything fresh and aromatic. The tart can be made ahead, reheats nicely, and pairs easily with salads or soups, making it practical for both busy weeknights and relaxed weekend cooking. Whether you’re preparing a seasonal dish to share or want something cozy and homemade, this tart offers a warm, satisfying blend of textures and flavors.

Why You’ll Love This Butternut Squash Tart

This tart checks all the boxes for fall cooking:

Bold Fall Flavors

Roasted squash + caramelized onions + fresh herbs = unbeatable autumn flavor.

Looks Fancy (But Is Easy)

It tastes and looks restaurant-quality with simple ingredients.

Versatile

Serve as a main, side, appetizer, or party dish.

Vegetarian & Crowd-Friendly

A wonderful meatless dish even non-vegetarians love.

Ingredients You’ll Need

For the Tart

• 1 medium butternut squash, peeled, seeded & cubed
• 2 large yellow onions, thinly sliced
• 1 sheet puff pastry, thawed
• 2 tbsp olive oil (divided)
• 1 tbsp unsalted butter
• 4 oz goat cheese, feta, or Gruyère
• 1 tsp fresh thyme (or ½ tsp dried)
• Salt & black pepper
• 1 egg (for egg wash)
• Optional: balsamic glaze or honey drizzle

Tools

• Large skillet
• Baking sheet
• Parchment paper
• Knife & board
• Pastry brush

Before You Begin

Wash and dry all produce. Prepare your baking sheet, skillet, and tools. Ingredient sizes, oven temperatures, and moisture levels vary, so adjust roasting or baking time as needed. Cooking results may differ depending on equipment.

How to Make the Savory Butternut Squash Tart

Step 1 — Roast the Squash

Preheat the oven to 400°F (200°C). Toss the cubed squash with olive oil, thyme, salt, and black pepper. Spread it in a single layer on a baking sheet. Roast until tender and lightly browned, about 20–25 minutes, adjusting time as needed based on cube size.

Step 2 — Caramelize the Onions

Warm butter and remaining oil in a skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until softened and golden, about 30–40 minutes. Reduce heat if onions begin to darken too quickly.

Step 3 — Prepare the Pastry Base

Reduce oven temperature to 375°F (190°C). Place puff pastry on a parchment-lined baking sheet. If the dough becomes too soft, refrigerate briefly to maintain clean edges and flakiness.

Step 4 — Assemble the Tart

Spread the caramelized onions evenly over the pastry. Layer the roasted squash on top, then add cheese. Fold the pastry edges inward to form a border. Brush edges lightly with beaten egg.

Step 5 — Bake the Tart

Bake until the pastry is puffed and lightly golden, about 25–30 minutes. Check early if your oven runs hot. The center should be heated through and the pastry should hold its structure.

Step 6 — Rest and Serve

Remove from the oven and let the tart rest for 5 minutes before slicing. This helps the layers settle. Serve warm or at room temperature.

Serving Ideas

Serve with:

• Arugula salad with lemon vinaigrette
• Roasted Brussels sprouts
• Warm soup (tomato, potato, or squash)
• A holiday charcuterie board

Storage, Freezing & Make-Ahead Tips

• Refrigerate: 3 days
• Freeze (after baking): Freeze for up to 2 months for best quality; texture may vary after thawing.
• Reheat: Reheat in a 350°F oven until warmed through. Reheating time may vary depending on thickness.
• Make ahead: Prep squash + onions up to 2 days early

Common Mistakes to Avoid

• Rushing the onions — low & slow is key
• Overcrowding squash — it will steam, not roast
• Using warm puff pastry — keep it cold for flaky layers
• Skipping the egg wash — it creates the golden crust

FAQ

Can I use sweet potatoes instead of squash?

Yes! Sweet potatoes roast beautifully and offer the same sweet-savory flavor.

Can I make this tart ahead for a party?

Absolutely — assemble up to 6 hours early, refrigerate, then bake before serving.

What cheese tastes best?

Goat cheese = creamy & tangy
Gruyère = nutty & rich
Feta = salty & bold

Can I freeze leftovers?

Yes! Freeze slices up to 2 months and reheat in the oven until crisp.

Can I use store-bought pie crust instead of puff pastry?

Yes — puff pastry gives the best texture, but pie crust works for a sturdier tart.

Conclusion

This savory butternut squash tart with caramelized onions is the kind of recipe that turns simple ingredients into something memorable. The combination of sweet roasted squash, buttery puff pastry, and slow-cooked onions creates a warm, comforting flavor that feels perfect for fall and holiday gatherings. Whether you serve it as a light dinner, a vegetarian Thanksgiving appetizer, or a cozy weekend treat, this tart delivers both beauty and taste without requiring complicated steps. It’s a dish you can make ahead, customize easily, and rely on whenever you want something impressive yet effortless. Once you try it, it’s almost guaranteed to become one of your go-to fall recipes.

Recipe Card — Butternut Squash Tart with Caramelized Onions

Savory Butternut Squash Tart with Caramelized Onions

Course: Appetizer / Main / Side
Cuisine: American – Fall
Servings: 6
Author: Isaac Blogger

Before You Begin

Wash and dry all produce. Prepare your baking sheet, skillet, and tools. Ingredient sizes and oven temperatures may vary, so adjust roasting and baking time as needed.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 large onions, thinly sliced
• 1 sheet puff pastry, thawed
• 2 tbsp olive oil
• 1 tbsp butter
• 4 oz goat cheese, feta, or Gruyère
• 1 tsp thyme
• Salt and black pepper
• 1 egg, beaten (for egg wash)
• Optional: balsamic glaze or honey

Instructions

1. Roast the Squash
   Preheat oven to 400°F (200°C). Toss squash with 1 tbsp olive oil, thyme, salt, and pepper. Spread evenly and roast until tender and lightly golden, about 20–25 minutes.
2. Caramelize the Onions
   Heat butter and remaining oil in a skillet over medium-low. Add onions and a pinch of salt. Cook, stirring occasionally, until deep golden and softened, about 30–40 minutes.
3. Assemble the Tart
   Reduce oven to 375°F (190°C). Place puff pastry on a parchment-lined baking sheet. Layer onions, roasted squash, and cheese evenly. Fold edges to form a border and brush with egg wash.
4. Bake
   Bake until the pastry is puffed and lightly browned, about 25–30 minutes. Let cool for 5 minutes.
5. Serve
   Slice and serve warm or at room temperature. Drizzle with balsamic glaze or honey if desired.

Storage

• Refrigerate tightly covered for up to 3 days.
• Freeze for up to 2 months for best quality; texture may vary after thawing.
• Reheat in a 350°F oven until warmed through. Timing may vary based on portion size.

Nutrition (Estimated per slice)

Calories: 290
Protein: 7g
Carbs: 34g
Fat: 15g
Fiber: 3g

Nutrition Disclaimer: Values are estimates and may vary based on ingredients and portions.