Butternut Squash and Pomegranate Tart
This seasonal tart combines roasted butternut squash, creamy goat cheese, and vibrant pomegranate, finished with a nutty sage brown butter for a perfect Thanksgiving dish.
Ingredients
For the Tart
- 1 large butternut squash (about 2–2.5 lb) or 2 cups roasted butternut squash cubes (about 1 small squash)
- 1 sheet puff pastry (about 8×8 in) or 1 homemade pie crust Use a homemade pie crust for a sturdier base.
- 4 oz goat cheese or ricotta For a milder flavor, use ricotta.
- 2 tablespoons cream or milk To loosen cheese, optional.
- 2 tablespoons brown sugar or maple syrup For roasted squash glaze.
- 3 tablespoons unsalted butter
- 8–10 leaves fresh sage, finely chopped
- ½ cup pomegranate arils For brightness.
- ⅓ cup toasted pistachios or walnuts, roughly chopped
- 1 tablespoon zest of orange
- 1 tablespoon fresh orange juice
- ½ teaspoon ground cinnamon
- Salt and freshly ground black pepper, to taste
- 1 egg beaten with 1 tablespoon water For egg wash; optional.
- Honey or more maple syrup for drizzling Optional.
Instructions
Preparation
- Preheat oven to 425°F (220°C). Peel and cube the butternut squash into 1-inch pieces.
- Toss with 1 tablespoon olive oil, a pinch of salt, 1 tablespoon brown sugar or 1 teaspoon maple syrup, and 1/4 teaspoon cinnamon.
- Spread on a sheet pan and roast for 25-30 minutes, turning once, until golden and caramelized.
- Alternatively, peel and cube squash, place in a pot with ~1 inch of water, bring to a simmer, cover and steam for 10-12 minutes until fork-tender. Drain thoroughly and sauté in a hot skillet with 1 tablespoon butter.
- In a medium skillet over medium heat, melt 3 tablespoons butter. Add chopped sage leaves and cook until butter foams and turns golden brown, about 3-5 minutes.
Assembling the Tart
- If using puff pastry, thaw and roll out on a parchment-lined baking tray into a rectangle (or circle) about 1/4-inch thick.
- Brush the edges with egg wash to help them brown and puff.
- Spread the goat cheese or ricotta over the center of the pastry, leaving a 1-inch scored border.
- Spoon roasted squash cubes over the cheese, drizzle half of the sage brown butter, and sprinkle with pistachios and pomegranate arils.
- Season with salt and pepper.
Baking
- Reduce oven to 400°F (200°C) and bake the tart for 18-25 minutes.
- If using pie crust, bake for 25-35 minutes until golden.
- Brush the outer crust with remaining sage brown butter for shine and flavor after removing from oven.
- Let rest for 5-10 minutes before serving.
Notes
Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month. To reheat, use a 350°F oven for best texture. Variations include a vegan option with cashew ricotta and gluten-free crust alternatives.