If you love cozy fall flavors and bite-sized delights, you’re going to adore this Mini Butternut Squash Tarts Recipe. These little gems are packed with sweet roasted squash, caramelized onions, and creamy ricotta all nestled inside flaky puff pastry. I absolutely love how this turns out—they look fancy but are surprisingly easy to make, which is perfect when you want to impress without stress. Stick around because I’m sharing all my tips to make these tarts truly shine!
Why You’ll Love This Recipe
- Simple Holiday Elegance: These tarts look impressively fancy but come together with pantry staples and are easy to prep.
- Balanced Flavors: Sweet roasted squash, tangy balsamic caramelized onions, and fresh sage make every bite pop.
- Make Ahead Friendly: You can prep them a day in advance, saving time on the big day.
- Great for Entertaining: Perfect two-bite size makes them ideal for parties and cocktail hours.
Ingredients You’ll Need
Each ingredient works in harmony to create a beautiful balance of texture and flavor. Picking fresh butternut squash and good quality ricotta really steps this Mini Butternut Squash Tarts Recipe up several notches. Here’s what you’ll want to have on hand:
- Olive Oil: Use good-quality extra virgin for roasting and sautéing, it packs flavor.
- Butter: Adds richness and helps caramelize the onions perfectly.
- Sweet Onion: Thinly sliced to transform into luscious caramelized onions.
- Balsamic Vinegar: Gives depth and slight tang to your onions—don’t skip it!
- Fresh Sage: Brings a herby brightness that pairs incredibly well with butternut squash.
- Butternut Squash: Peeled and diced small so it roasts evenly and fits neatly on each tart.
- Ricotta Cheese: Creamy and mild, it balances the earthiness of squash and the sweetness of onions.
- Puff Pastry Sheets: Defrosted overnight in your fridge for easy handling and flakiness.
- Egg: For an egg wash to give your tarts that irresistible golden glow.
- Sea Salt & Cracked Black Pepper: To season and bring out all flavors perfectly.
Variations
I love that this Mini Butternut Squash Tarts Recipe is super flexible — you can tweak things to suit your tastes or dietary needs. Here are a few of my favorite ways to customize it:
- Go Vegan: Swap butter for vegan margarine and use a plant-based ricotta or almond cheese alternative—easy to make dairy-free without losing that creamy bite.
- Add Nuts: Toasted pecans or walnuts sprinkled on top bring a lovely crunch and earthiness I like for autumn gatherings.
- Spice it Up: A pinch of cayenne or smoked paprika in the roasted squash adds a subtle kick that wakes up the flavors.
- Herb Swap: Try thyme or rosemary if sage isn’t your favorite – both work beautifully with squash.
How to Make Mini Butternut Squash Tarts Recipe
Step 1: Caramelize the Onions to Sweet Perfection
Start by heating your skillet over medium heat with 1 tablespoon olive oil and butter. I discovered this trick when I first made these tarts: waiting until the butter foams and then settles creates the perfect base for your onions. Add thinly sliced onions and a pinch of salt, then let them do their thing for 25-30 minutes, stirring occasionally. You’ll know they’re ready when they’re a rich golden brown and smell irresistibly sweet. Pour in the balsamic vinegar and stir until it bubbles away—this takes the caramelization up a notch. Toss in half your fresh sage, cook a minute more, then set the skillet aside. These onions are the flavor heart of your tarts!
Step 2: Roast the Butternut Squash Cubes
While your onions caramelize, prep your butternut squash by peeling, seeding, and dicing into ½-inch cubes. Keeping them small is key so they fit comfortably on each tart without overwhelming. Toss the cubes with the remaining tablespoon of olive oil, plus salt and cracked pepper. Spread them evenly on a baking sheet and roast in your preheated 400°F oven for 15-17 minutes, until they’re tender and starting to brown. The roasting brings out their natural sweetness and adds a lovely texture that contrasts beautifully with the creamy ricotta.
Step 3: Prepare Your Puff Pastry Squares
Once your puff pastry sheets have thawed overnight, dust your work surface with flour, then gently roll each sheet to smooth out any crease lines. Use a pastry wheel, pizza cutter, or a sharp knife to cut each sheet into 16 even squares. Transfer these squares to parchment-lined baking sheets, spacing them about ½ inch apart so they have room to puff. Score a smaller square inside each pastry square with your knife or pastry wheel, about ½ to 1 inch from the edge, then gently dock the center with a fork to help control how the pastry rises.
Brush each square with your egg wash (egg beaten with a teaspoon of water) to get that golden sheen we all love. This little step also adds a bit of glue and shine for the toppings to stick.
Step 4: Assemble and Chill Your Tarts
Now for the fun part: spoon about a teaspoon of ricotta onto the center of each puff pastry square. Add a small pile of caramelized onions on top, followed by roughly a tablespoon of your roasted butternut squash. At this stage, you can chill the tarts for 15 minutes or even cover and refrigerate for up to 24 hours if you’re prepping ahead—this makes party day so much easier!
Step 5: Bake to Golden Perfection
When you’re ready to serve, pop the tarts into a 400°F oven and bake for 12-14 minutes until they puff up beautifully and turn golden brown. Immediately after baking, sprinkle with the remaining fresh sage for a burst of color and fresh herb aroma. Serve warm or at room temperature—both ways taste fantastic!
Pro Tips for Making Mini Butternut Squash Tarts Recipe
- Careful Onion Caramelization: Don’t rush this step—low and slow is the secret so they develop that rich flavor and color without burning.
- Uniform Squash Cubes: Keeping your squash pieces the same size ensures even roasting and a consistent texture on your tarts.
- Score Your Pastry Squares: This helps the centers puff less and the edges crisp beautifully, giving you the classic tart look.
- Chill Before Baking: Letting assembled tarts chill helps maintain the filling’s shape and keeps the pastry from getting soggy.
How to Serve Mini Butternut Squash Tarts Recipe
Garnishes
I love topping these tarts with a little extra fresh sage right after baking for a pop of green and a punch of herby aroma. Sometimes, I sprinkle a pinch of flaky sea salt or a drizzle of honey for a sweet-salty contrast that makes my family go wild! If you want to be adventurous, a tiny sprinkle of toasted pine nuts adds a lovely crunch and nutty flavor.
Side Dishes
These tarts make a fantastic appetizer on their own, but if you want to round out a fall-inspired meal, try serving alongside a crisp arugula salad with a lemon vinaigrette or a bowl of warm butternut squash soup to keep things cozy. They also pair beautifully with a simple cheese and charcuterie board for a crowd-pleasing spread.
Creative Ways to Present
I once served these mini tarts on a beautifully rustic wooden board lined with parchment, sprinkling edible flowers and microgreens around for a festive look. For holiday parties, arranging them in a circular pattern around a bowl of whipped ricotta dip made the presentation really stand out. Little touches like this make guests feel special and make your Mini Butternut Squash Tarts Recipe the star of the table.
Make Ahead and Storage
Storing Leftovers
Leftover tarts store great in an airtight container in the refrigerator for up to 3 days. I like to line the container with parchment to prevent sticking and keep the tops pristine. They’re perfect for a quick snack or packed lunch—you’ll find that the flavors only deepen the next day.
Freezing
These tarts freeze wonderfully, making them a great make-ahead appetizer. I recommend assembling and chilling the tarts, then flash freezing them on a tray before transferring to a freezer-safe bag. When you want to bake them, no need to thaw—just add a few extra minutes to the baking time. This trick saved me many times during busy holiday seasons!
Reheating
To reheat, pop the tarts in a preheated 350°F oven for about 8-10 minutes until warm and slightly crisp again. Avoid microwaving if you want to keep the puff pastry flaky—oven reheating preserves the texture beautifully.
FAQs
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Can I use frozen butternut squash for this recipe?
Frozen butternut squash can work in a pinch, but I recommend roasting it straight from frozen and keeping an eye on moisture levels. It might release more water, which could make the tarts a little soggy, so patting the thawed squash dry and roasting until quite caramelized helps.
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What can I substitute for ricotta cheese?
If you don’t have ricotta, cottage cheese blended until smooth or a mild cream cheese can be good alternatives. For vegan options, try tofu blended with a bit of lemon juice and salt to mimic ricotta’s texture and taste.
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Can I make these tarts gluten-free?
Yes! Use a gluten-free puff pastry available at many specialty stores or make your own gluten-free pastry dough. Keep in mind the texture might differ slightly, but the flavors will still shine.
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How long do these tarts keep after baking?
After baking, these tarts are best enjoyed within 2 days to keep the pastry crisp. Store leftovers in an airtight container in the fridge, and reheat in the oven to revive flakiness.
Final Thoughts
Honestly, this Mini Butternut Squash Tarts Recipe has become my go-to for holiday gatherings and cozy fall evenings. I used to struggle juggling fancy appetizers with a busy schedule, but these tarts offer the perfect balance of simple prep and stunning flavor. I hope you find as much joy making and eating them as I do—trust me, your guests will be asking for the recipe!
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Mini Butternut Squash Tarts Recipe
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Total Time: 85 minutes
- Yield: 32 mini tarts (16 puff pastry squares cut in half)
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Butternut Squash Tarts are a perfect elegant appetizer for holiday parties or gatherings. Featuring caramelized onions, roasted butternut squash, ricotta cheese, and fresh sage atop flaky puff pastry, these bite-sized tarts blend savory sweetness and creamy textures. Easy to prepare with basic ingredients and great for vegetarians, they offer a chic and flavorful treat that can be made ahead and baked just before serving.
Ingredients
Vegetables and Herbs
- 1 medium sweet onion, thinly sliced
- 2 ½ – 3 lb butternut squash, peeled, seeded, and diced into ½” cubes
- 2 tbsp fresh sage, chopped, divided
Dairy
- 1 tbsp butter
- 2/3 cup ricotta cheese
- 1 egg
Pantry Items
- 2 tbsp olive oil, divided
- 1 tbsp balsamic vinegar
- Sea salt, to taste
- Cracked black pepper, to taste
- 1 tsp water (for egg wash)
- 2 sheets puff pastry, defrosted in the fridge overnight
Instructions
- Preheat oven and prepare baking sheet: Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper to roast the butternut squash.
- Caramelize onions: Heat a cast iron skillet over medium heat. Add 1 tablespoon olive oil and butter, heating until the butter foams then subsides. Add thinly sliced onions with a pinch of salt, stirring to coat. Sauté over medium heat for 25-30 minutes, stirring occasionally, until the onions are deep golden brown. Add balsamic vinegar, stirring continuously until bubbling stops. Stir in 1 tablespoon fresh sage and cook 1 minute longer. Remove from heat.
- Roast butternut squash: While onions caramelize, toss peeled and diced butternut squash with remaining 1 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared baking sheet and roast in the oven for 15-17 minutes until golden brown and tender.
- Prepare puff pastry: Line two fresh baking sheets with parchment paper and set aside. In a small bowl, whisk the egg with 1 teaspoon water to make an egg wash. Dust a work surface with flour. Unroll one sheet of puff pastry and gently roll out any fold marks. Cut into 16 even squares with a pastry wheel or sharp knife. Transfer squares to the lined baking sheets, spacing about ½ inch apart.
- Score and dock pastry: Score a square about ½ to 1 inch from the edges on each pastry square using a pastry wheel or knife. Dock the centers using the tines of a fork. Brush each square with egg wash.
- Assemble tarts: Place about 1 teaspoon ricotta cheese in the center of each square. Top with a few slices of caramelized onion, then approximately 1 tablespoon of roasted butternut squash cubes. Chill assembled tarts for 15 minutes or up to 24 hours before baking.
- Bake tarts: When ready to serve, preheat the oven to 400°F (200°C). Bake the tarts for 12-14 minutes or until puffed and golden brown.
- Garnish and serve: Remove from oven and sprinkle with remaining 1 tablespoon fresh sage. Serve hot or at room temperature. Yields 32 mini tarts; plan for two per person for cocktail parties.
Notes
- These mini tarts are perfect vegetarian appetizers suitable for holiday parties or elegant gatherings.
- They can be prepared ahead and chilled up to 24 hours before baking.
- Use fresh puff pastry sheets for best results and be gentle when rolling to avoid tearing.
- Caramelizing onions takes time but adds rich depth of flavor; don’t skip this step.
- To save time, peel and dice the butternut squash while onions cook.
Nutrition
- Serving Size: 2 mini tarts (approx. 1/8 of total yield)
- Calories: 213 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
