Butternut Squash & Mushroom Tart

I like making this Butternut Squash & Mushroom Tart when I want something savory, comforting, and a little bit elegant without being complicated. The sweetness of the squash and the earthiness of the mushrooms come together beautifully in a flaky crust, making this tart perfect for both everyday meals and special occasions.

Why You’ll Love This Recipe

I love this recipe because it feels impressive but is actually very manageable. I enjoy how the roasted vegetables bring deep flavor with minimal effort, and I appreciate how versatile the tart is. I can serve it for lunch, dinner, or even as part of a brunch spread, and it always feels satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

butternut squash, peeled and cubed
mushrooms, sliced
olive oil
salt
black pepper
fresh thyme or dried thyme
onion, thinly sliced
garlic, minced
ricotta cheese
grated parmesan cheese
eggs
prepared tart crust or puff pastry

Directions

I start by preheating the oven and tossing the cubed butternut squash with olive oil, salt, pepper, and thyme. I roast it until tender and lightly caramelized. While the squash cooks, I sauté the mushrooms and onion in olive oil until they release their moisture and turn golden, then I add the garlic and cook briefly.

In a bowl, I mix the ricotta, parmesan, and eggs until smooth. I spread this mixture evenly over the tart crust, then layer on the roasted squash and sautéed mushrooms. I bake the tart until the filling is set and the crust is golden. I let it cool slightly before slicing so it holds its shape.

Servings and timing

This tart serves about 6 people. I usually plan around 20 minutes for prep time and about 40 minutes for cooking and baking. I like that most of the time is hands-off while the vegetables roast and the tart bakes.

Variations

I sometimes add caramelized onions for extra sweetness. When I want more richness, I mix a little goat cheese into the ricotta. I’ve also made this with spinach added to the mushroom mixture, which works very well.

storage/reheating

I store leftover tart in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven so the crust stays crisp, but I’ll use the microwave if I’m short on time.

FAQs

Can I make this tart ahead of time?

I often prepare it a day in advance and reheat it gently before serving.

Can I use frozen butternut squash?

I can use frozen squash, but I make sure to roast it well to remove excess moisture.

What kind of mushrooms work best?

I usually use cremini or button mushrooms, but I’ve also used portobello with great results.

Can I make this tart gluten free?

I can make it gluten free by using a gluten-free tart crust.

Is this tart good served cold?

I’ve enjoyed it both warm and at room temperature, especially for brunch or picnics.

Conclusion

I keep this Butternut Squash & Mushroom Tart in my recipe collection because it’s flavorful, flexible, and always comforting. I like how it brings together simple ingredients into something that feels special and satisfying every time I make it.

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