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Vegetarian, Busy evenings

Butternut squash and feta tart with salad

Butternut squash and feta tart is a vegetarian savory tart for 4 people, ready in 1 hour, rated easy, at about €2.30 per serving. Its success depends on roasting the squash separately before filling the tart, which keeps the crust from getting soggy and concentrates its sweetness. Feta and walnuts add the salt and crunch that balance the dish.

A roasted butternut squash tart with feta and walnuts, served with a green salad, an autumn dinner that smells like the oven.

Butternut squash and feta tart with salad
Total time
1 h
Difficulty
Easy
Cost per person
€2.30
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Roasted butternut squash turns soft and slightly sweet, a perfect contrast to the salty crumbled feta and crunchy chopped walnuts. The cream cheese spread under the filling plays a quiet but essential role, binding the squash to the crust without soaking it. Raw red onion adds a sharp bite that wakes up the whole tart.

This tart suits a weeknight dinner that calls for a bit more effort than a quick meal, since it takes an hour between roasting the squash and baking the tart. It also works well for a fall Sunday evening, served with a simple green salad, for a complete meatless meal. Mon Chou likes it for nights when you want something that smells like the oven without spending the whole evening in the kitchen.

The ingredients

4 people

Dairy

  • Shortcrust pastry 1
  • Feta 200 g
  • Cream cheese 100 g

Fruits and vegetables

  • Butternut squash 800 g
  • Red onion 1
  • Thyme 2 sprigs
  • Green salad 1

Pantry

  • Walnuts 40 g
  • Vinaigretteoften in the pantry 4 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Tree nuts

The step by step recipe

  1. Preheat the oven to 200°C. Peel the squash, cut it into cubes, and roast it with the oil, thyme, salt, and pepper. 25 min

    Stir only once, the edges will caramelize.

  2. Roll out the pastry in a tart pan and prick it, then pre-bake it for a few minutes. 8 min

    A pre-baked crust stays crisp under the filling.

  3. Spread the cream cheese over the crust, then scatter the roasted squash and sliced red onion on top.

    The cream cheese acts as a creamy glue between the crust and the squash.

  4. Crumble the feta on top, add the chopped walnuts, and bake. 20 min

    Add the walnuts near the end of baking if you want them crunchy, they burn quickly.

  5. Serve the tart warm with the dressed salad.

    Warm, the tart holds its shape better and its flavors come through rounder.

Our tips to get it right

  • Cut the squash into even cubes, about 2 centimeters, so they roast at the same rate without burning at the edges.
  • Drain the feta well if it's sitting in liquid, otherwise it will make the filling watery during baking.
  • Prick the crust generously before pre-baking so it doesn't puff up or lose its shape.

The variations

  • Swap the butternut squash for kabocha squash, its edible skin skips the peeling step and the flavor is similar.
  • For a dairy-free version, replace the feta with a salty plant-based cheese and the cream cheese with a thick plant-based cream.
  • To save time, use pre-cubed squash from the produce section and cut the roasting time to 20 minutes.

What to serve it with

  • Dressed green salad
  • A light soup starter
  • A glass of apple juice

Storage

The tart keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well once baked and cooled, and can be reheated straight from frozen. Reheat it at 180°C for about ten minutes to get the crust crisp again.

Questions about this dish

Can you make this butternut squash tart ahead of time?

Yes, you can roast the squash and pre-bake the crust the day before, then assemble and bake the tart the same day. This spreads out the work without affecting the texture.

Can you substitute the feta with another cheese?

Crumbled fresh goat cheese or a mild blue cheese both work well instead of feta. The result will be a bit creamier and less salty.

Why do you roast the squash before filling the tart?

Raw squash would release too much water during baking and soak the crust. Roasted separately, it concentrates its sweetness and stays soft.

Is this tart kid friendly?

The strong flavor of feta and the crunch of walnuts might surprise younger kids. You can reduce the amount of feta and skip the walnuts for a milder version.

How long does it take to make a butternut squash and feta tart with salad?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a butternut squash and feta tart with salad?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a butternut squash and feta tart with salad cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, tree nuts. Always check the labels of the products you buy.

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