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Caramelized Onions and Roasted Butternut Squash are such a great match.

In this tart, they’re paired with creamy cheese and a buttery crust for something that’s both delicious and satisfying.

It’s fancy enough for a holiday dinner but easy enough for a weekend brunch.

You can serve it as a vegetarian main, a hearty appetizer, or a side that everyone will love.

Let’s get baking, your kitchen is about to smell incredible!

Ingredients You’ll Need

To make the perfect caramelized onion butternut squash tart, gather:

• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 2 large yellow onions, thinly sliced
• 1 sheet puff pastry (thawed if frozen) or shortcrust pastry
• 2 tablespoons olive oil, divided
• 1 tablespoon unsalted butter
• 4 ounces goat cheese, feta, or gruyère (crumbled or shredded)
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• Salt and freshly ground black pepper, to taste
• 1 egg, beaten (for egg wash)
• Optional: balsamic glaze or honey for drizzling

How to Caramelize Onions Perfectly

Caramelizing onions takes time, but the flavor payoff is worth it. Here’s how to get them just right:

1. Slice evenly — This ensures uniform cooking.
2. Heat butter and olive oil in a large skillet over medium-low heat.
3. Add onions and a pinch of salt, stirring to coat.
4. Cook slowly for 30–40 minutes, stirring every few minutes. Keep the heat low to prevent burning.
5. Deglaze if needed — If bits stick to the pan, add a splash of white wine, water, or balsamic vinegar.
6. Finish when golden brown and sweet — Remove from heat and cool slightly before using.

Preparing the Butternut Squash

The sweetness of roasted squash complements the onions beautifully.

1. Preheat oven to 400°F (200°C).
2. Peel and cube the squash into ½-inch pieces.
3. Toss with olive oil, thyme, salt, and pepper until well coated.
4. Spread on a baking sheet in a single layer.
5. Roast for 20–25 minutes, flipping halfway, until tender and slightly caramelized.
6. Cool slightly before assembling the tart.

Assembling Your Caramelized Onion Butternut Squash Tart

Now comes the fun part.

1. Preheat oven to 375°F (190°C) if not already warm from roasting.
2. Roll out puff pastry on a parchment-lined baking sheet.
3. Spread caramelized onions evenly across the pastry, leaving a 1-inch border.
4. Layer roasted squash over the onions.
5. Top with cheese — crumbled goat cheese, feta, or shredded gruyère all work beautifully.
6. Fold pastry edges slightly inward for a rustic look.
7. Brush crust with egg wash for a golden finish.

Baking and Serving Tips

• Bake for 25–30 minutes, or until the crust is puffed and golden.
• Let the tart rest for 5 minutes before slicing.
• Drizzle with balsamic glaze or honey for a touch of sweetness.
• Serve warm for the best flavor, but it’s also delicious at room temperature.
• Pair with a simple green salad or creamy soup for a complete meal.

Variations and Creative Twists

This tart is versatile and easy to customize:

• Add crispy bacon or prosciutto for a salty, savory kick.
• Swap goat cheese for brie or blue cheese for a bolder flavor.
• Mix in roasted garlic for extra depth.
• Use sweet potato instead of butternut squash for a different autumn twist.
• Make mini tarts with smaller pastry rounds for appetizers or party platters.

Recipe FAQ’s

Can I freeze the tart?

Yes, bake it first, cool completely, then wrap tightly and freeze for up to 2 months. Reheat in a 350°F oven until warmed through.

Can I make this tart ahead of time?

Yes. You can assemble the tart up to the baking step and refrigerate it for up to 6 hours before baking. Bake just before serving for best texture.

What pastry works best?

Puff pastry gives the flakiest texture, but shortcrust pastry also works if you want a sturdier base.