Butternut Squash Tart with Sage, Parmesan, and Caramelized Shallots Recipe

If you’re on the hunt for a cozy, elegant dish that feels like autumn on a plate, you’ve got to try my Butternut Squash Tart with Sage, Parmesan, and Caramelized Shallots Recipe. This tart is one of those recipes that always wows guests and makes weeknight dinners feel downright special. The combination of browned butter, nutty parmesan, sweet caramelized shallots, and crispy sage paired with tender butternut squash on flaky puff pastry is just irresistible.

this …

Ingredients You’ll Need

Choosing quality ingredients is key here because each one shines in this recipe’s flavor harmony. The nutty parm and tender squash complement the aromatic sage and buttery puff pastry beautifully.

• Round sheet puff pastry: Look for the kind that’s well thawed but still cool for easy handling and crisp results.
• Medium butternut squash: Pick a firm, medium-sized squash – smaller ones tend to be sweeter and less watery.
• Unsalted butter: Unsalted lets you control the salt perfectly, and butter browns so well for that rich nuttiness.
• Sage leaves: Fresh leaves fry beautifully and offer that warm herbal note that ties the whole tart together.
• Medium shallot: Adds a subtle sweetness when caramelized – don’t rush this step!
• Kosher salt: Coarser salt helps season the squash and balance the flavors.
• Sugar: Just a touch to help the shallots caramelize beautifully.
• Parmesan cheese: Freshly grated gives a sharp, salty kick — and you’ll want extra to sprinkle on top at the end.
• Maldon sea salt: For finishing – the flaky texture perks up each bite perfectly.

Variations

I love how flexible this Butternut Squash Tart with Sage, Parmesan, and Caramelized Shallots Recipe is — it’s like a canvas for seasonal twists and personal flavors. Don’t be shy to play around with add-ins or swaps to make it your own.

• Add toasted nuts: I sometimes sprinkle toasted pecans or walnuts on top for extra crunch and a little earthy flavor – my family goes nuts for it!
• Swap the Parmesan: For a more pungent tang, try aged Gruyère or a sharp Asiago. Just be sure to use a cheese that melts well.
• Dairy-free option: Use a vegan butter substitute and skip the cheese or use a plant-based parmesan alternative to make this dairy-free.
• Herbs swap: If you’re out of sage, fresh thyme works wonderfully in the browned butter step, giving a slightly different but still warm herbal hint.

How to Make Butternut Squash Tart with Sage, Parmesan, and Caramelized Shallots Recipe

Step 1: Prep Your Butternut Squash Like a Pro

Start by slicing off the very ends of your butternut squash to create a stable base. Then, cut it horizontally into two parts—the thinner top and the round bottom. Peeling can be tricky here, but standing each part upright on a cutting board and using a sharp knife or a sturdy vegetable peeler helps me get even slices. Don’t forget to scoop out the seeds with a spoon before slicing your squash into evenly thin half-moons and half-circles. This prep ensures your tart cooks evenly and looks gorgeous.

Step 2: Get That Puff Pastry Ready

Place your defrosted puff pastry on a lined baking sheet and prick it all over with a fork. This keeps the crust from puffing up too much and gives you a nice flat base to layer all that gorgeous butternut goodness. Pro tip: keeping the pastry cool but pliable is key – if it gets too soft, pop it in the fridge for a few minutes before working with it.

Step 3: Brown Butter with Sage and Caramelize Those Shallots

In a skillet, melt your butter over medium-high heat and watch closely as it starts to brown on the edges and smell nutty. That aroma is where the magic is. Then toss in your fresh sage leaves—they sizzle quickly so just 30 seconds is perfect before you take them out (reserve for garnish). Lower your heat and add the thinly sliced shallots, cooking them low and slow until soft and golden; this usually takes around 8-10 minutes. Patience here pays off with caramelized sweetness that balances the tart beautifully.

Step 4: Toss, Layer, and Bake!

Combine the sliced butternut squash in a large bowl with the browned butter, caramelized shallots, parmesan, salt, and pepper. Give it a gentle toss to coat everything evenly without breaking the squash pieces. Then artfully layer the squash slices along the edge of your pastry in a circle, including the shallots for pockets of savory sweetness, and fill the middle with the remaining pieces. Pour any leftover buttery goodness over the top and scatter a little extra parmesan. Pop the tart into your preheated 425°F oven for about 25 minutes or until the pastry is golden and crisp and the squash has softened to tender perfection.

Step 5: Final Touches

Once out of the oven, arrange the reserved fried sage leaves on top — this simple garnish adds amazing crisp texture and an herby punch. Then finish with a sprinkle of Maldon sea salt and a bit more parmesan. Serve warm and watch your family or guests go crazy for it!

How to Serve Butternut Squash Tart with Sage, Parmesan, and Caramelized Shallots Recipe

Garnishes

I always go for fresh, fried sage leaves as a finishing touch – they add a toasty, crispy contrast that pairs perfectly with the soft squash. A sprinkle of flaky Maldon salt right before serving brings out the flavors even more. If I’m feeling fancy, a drizzle of good-quality olive oil or a scatter of toasted pumpkin seeds adds a nice touch.

Side Dishes

This tart shines alongside simple green salads dressed with tangy vinaigrettes or a light soup like roasted tomato or butternut squash bisque. For heartier meals, crusty bread and a smear of herb butter make for a cozy pairing that balances the richness beautifully.

Creative Ways to Present

For special occasions, I’ve tried creating mini tarts using cut puff pastry in a muffin tin, layering the squash and shallots the same way. These bite-sized versions are perfect for parties! Also, using decorative cutters or a lattice pattern with extra puff pastry strips can make the tart look festive and inviting. It’s a real showstopper on the holiday table.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover slices tightly with plastic wrap or store them in an airtight container in the fridge. The tart keeps well for 2-3 days and reheats nicely. Just make sure to cool it completely before refrigerating to avoid soggy pastry.

Freezing

I’ve frozen leftover tarts with decent results by wrapping individual slices first in plastic wrap and then foil. It’s best to consume frozen leftovers within a month. When you want to enjoy it again, let it thaw overnight in the fridge for best texture.

Reheating

To reheat, I pop slices in a preheated oven at 350°F for about 10-15 minutes—this crisps the puff pastry back up and warms the squash perfectly. Avoid microwaving if you want to keep that flaky texture intact.

FAQs

Final Thoughts

This Butternut Squash Tart with Sage, Parmesan, and Caramelized Shallots Recipe has become one of my go-to dishes when I want to impress without stress. It feels gourmet but is surprisingly manageable to pull together, and every bite is packed with comforting fall flavors. I hope you’ll love making and sharing it as much as my family and I do. Give it a try, and I promise it’ll fast become a favorite in your kitchen too!

Print