Guest post! Butternut squash tarts

In recipe on December 15, 2010 at 9:16 am

Thanks to Mad for this awesome guest post! –k.

It’s not often you get asked to guest post on the most famous cooking blog this side of the Mississippi!

Last Saturday night, I assisted in hosting a holiday party of epic proportions. The menu of food and drinks was pretty spectacular, as far as house parties go, and included such past classics as beef empanadas and cinnamon chicken. This time around, we included something I knew would be a hit: butternut squash and caramelized onion pastries.

Although I had made these several times before, some sort of gastronomic amnesia prevented me from remembering how incredibly labor intensive they can be. Making anything bite-size is bound to end up a fairly monotonous exercise, but the end result is terrific addition for any appetizer spread.

I originally found this recipe on Patent and the Pantry, although I’ve made a few subtractions to it.

Butternut squash tarts

1 large butternut squash, cubed
1 large red onion, sliced
1 package of puff pastry dough
A pinch of salt
A pinch of pepper
2 tablespoons olive oil
2 tablespoons butter
¾ cup parmesan or pecorino cheese, grated

  1. Preheat the oven to 375. Peel the squash and cut into small cubes, about ½ inch thick. Spread the cubes on a baking tray and toss in olive oil, salt and pepper. Cook the squash for about 30 minutes, tossing halfway through.
  2. Melt the butter in a pan and add the sliced onion, cooking on low until it starts turning a golden color. Set the onion aside to cool.
  3. Roll out the puff pastry to at least ¼ inch thick, if not thinner, and cut into 4-5 inch squares. Place about a tablespoon of cheese onto each square, and top with a small scoop of squash and a slightly smaller scoop of onion. Fold over each corner of the square, covering the onion, squash and cheese. This is the part of the process that you just have to eyeball, making sure you have enough puff pastry real estate left over to cover the top of the squash/onion heap.
  4. Bake at 350 for 20-25 minutes until golden brown and delicious. Serve warm or at room temperature. Sit back and enjoy the compliments from your gracious guests.
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  1. Commenting on my own post! That pic is letting me relive all of the deliciousness.

  2. I was at this party and I can attest the butternut squash tarts were incredible!

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