Butternut squash pie or tartlets? You decide. This recipe lends itself to either a festive pie to serve many, or individual tartlets for a small plate or appetizer. Actually the little tartlets are also impressive when paired on a plate with a meat entree.
Even a smallish butternut squash cooks out to feed many people, depending of course how it is served. I chose a small squash for this recipe and even after making up 20 tartlets I had a lot of roasted butternut squash leftover. What’s nice about butternut squash is that it can be added to so many dishes – chili and/or stews, salads, soups, bread. and even nachos. It’s a great way to sneak in a healthy vegetable to a “veggie picky eater’s” meal.
I cheated and used a purchased pie dough but feel free to make your own pie dough if you have that magic touch.
Roll out thin between two sheets of parchment paper. It makes it easy and doesn’t stick to the roller.
If making the tartlets, cut into 3-inch rounds.
Spray the bottom of a mini-cupcake pan with oil and then form the tartlets over using your fingers.
When cooked, carefully remove from the cupcake pan and cool. These can be very delicate be gentle.
Prep the butternut squash by removing the seeds and cutting it into small pieces for tartlets and larger chunks for pie. Tip: A 3-pound squash yields about 6-7 cups of chunks.
Drizzle with olive oil and seasoning, then roast in a hot oven (see the recipe for details). When roasted the butternut squash can be used in a variety of recipes (see links above for uses). I only used 1 cup for 20 tartlets so I had a few cups leftover.
These were a hit with friends and so fun to eat in their little tart shells.
- 1 pre-made pastry dough round (Pillsbury, store brand or homemade)**
- 1 1/4 cup roasted butternut squash, diced
- 1/3 cup feta cheese, crumbled
- 2 tablespoons parsley, finely chopped
- 3 tablespoons craisins
- 2 tablespoons almonds, slivered
- 2 tablespoons olive oil
- salt and pepper
- PREP: Heat oven to 400 Degrees. Spray mini muffin tin bottoms with cooking oil to keep pastry dough from sticking.
- CREATE CUPS
- Roll out pastry dough between 2 pieces of parchment paper to about 1/8 inch thick. Cut 20 rounds using a 3-inch cookie cutter.
- On inverted mini muffin pan drape the dough rounds over to mold the cup shapes. Bae 10-12 minutes or until golden brown. When cooled, carefully remove - the cups are delicate.
- ROAST SQUASH
- Dice butternut squash into 1" pieces. Drizzle with olive oil and sprinkle salt and pepper over. Spread out on a lined baking sheet and roast at 400 degrees for approximately 20 minutes.
- Mix roasted squash, feta, craisins and parsley together. Fill the cups and top with slivered almonds.
- ** If you prefer to make your own pastry dough - go for it! I chose the pre-made pastry dough because it is quick and easy to work with.
- OPTION: can keep pie crust together and place in an 8" pie plate. Assemble squash ingredients and cook for about 20-30 minutes to create a butternut squash pie.