Tuesday, September 28, 2021

Butternut squash and goat cheese tart

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Butternut squash is a squash variety that has definitely increased in popularity, but I still don’t think people know entirely what to do with it. I like to roast the butternut squash so it’s a little crispy and caramelized. The resulting flavor is slightly sweet with a nutty flavor. It’s important to not overcrowd your roasting pan or the squash will produce too much steam and never get crisp.

I thought the squash would look beautiful in a puff pastry tart! First, I scored a 1/2-inch border around the puff pastry and docked the center with a fork so it doesn’t puff up too much.

Then I mixed equal amounts honey and butter, and I spread it all over the center. My favorite product to use when making honey butter is Challenge Spreadable Butter with Olive Oil and Sea Salt. First, it mixes so well and beautifully with honey. You don’t have to worry about bringing it to room temperature first. And it’s made with real Challenge Butter, which is churned from the freshest, purest cream. 

I then scattered the squash across the tart and paired it with tangy goat cheese and tart pomegranate arils. The flavors all complement each other so well, and the colors look so beautiful together!

Butternut squash and goat cheese tart

Yield: 8 servings


  • 12 ounces butternut squash, diced
  • 1 Tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 Tablespoons Challenge Spreadable Butter with Olive Oil and Sea Salt
  • 2 Tablespoons honey
  • 1 sheet puff pastry (thawed)
  • 4 ounces goat cheese
  • 3 Tablespoons walnuts (or pecans)
  • 1 Tablespoon sage, chopped
  • Egg wash (1 egg mixed with 1 Tablespoon water)
  • Optional: Pomegranate arils, pomegranate molasses, honey, dried cranberries


  1. Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper.
  2. Add butternut squash to baking sheet. Drizzle with olive oil, sprinkle salt and pepper on top.
  3. Roast for 15 minutes. Remove from oven.
  4. While butternut squash is roasting, mix butter and honey.
  5. Roll out puff pastry on baking sheet. Score a 1/2-inch border around the edges (don’t cut all the way through) and prick the center all over with a fork.
  6. Spread honey butter in center and top with goat cheese.
  7. Scatter butternut squash, nuts, and sage over goat cheese.
  8. Brush egg wash on puff pastry border.
  9. Bake at 400 degrees Fahrenheit for 20 minutes.
  10. Top with pomegranate arils and pomegranate molasses or dried cranberries and more honey if desired.

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