Herb & Onion Butternut Squash Tart

Prep time: 20min
Total time: 75min
Serves: 6
4 tsp
unsalted butter
20 mL
large onions, thinly sliced
1/4 tsp
each salt, pepper and sugar
1 mL
1/4 cup
finely chopped fresh sage
60 mL
1 tbsp
finely chopped fresh rosemary
15 mL
1/2 pkg
Compliments Butter Puff Pastry (454 g pkg), thawed according to package directions
1 1/2 cups
Compliments Diced Butternut Squash (frozen) or fresh squash, diced
375 mL
1/3 cup
grated Parmesan cheese
75 mL
1/3 cup
Compliments California Natural Walnut Pieces, toasted
75 mL
Per serving (1/6 of the recipe):
18 g
saturated fat
8 g
24 g
4 g
7 g
20 mg
2 g
240 mg


  1. Heat butter in large skillet set over medium heat. Add onions, salt, pepper and sugar. Cook, stirring often, 15 to 20 min. until golden brown. Stir in sage and rosemary; cook 2 min. until fragrant. Cool completely.

  2. Preheat oven to 220°C (425°F). Dust work surface with flour. Roll puff pastry into 12 x 10-in. (30 x 25-cm) rectangle, about 1/4-in.(5-mm) thick. Transfer pastry onto parchment paper-lined baking sheet. Using the tip of paring knife, score a 1-in. (2.5-cm) border around edges. Prick pastry (except border) every couple inches with fork. Spread onion mixture inside border. Scatter squash overtop.

  3. Bake about 20 to 25 min., until squash is tender and pastry is golden. Remove from oven. Sprinkle with cheese and walnuts. Cool on wire rack about 10 min. before slicing. Serve warm or at room temperature.


1. Add torn pieces of prosciutto onto tart after baking for a heartier dish.
2. Serves 10 as an appetizer.