Friendsgiving: Butternut Squash Tart

Thursday, November 19, 2015

Butternut Squash Tart

The best thing about Friendsgiving—it’s safe to try new things.

This week we welcome back guest blogger, Melissa from The fauxMartha. Melissa is a designer by day, baker by night, and a mama, wife, and minimalist always. She’s a purist at heart. Butter, cream, milk, eggs, flour—they all have a place in her kitchen. Making food from scratch and sharing tips is her jam. She battles her severe sweet tooth with loads of vegetables. Her mantra: Life is butter with flour.

I made Thanksgiving dinner from scratch, like I always do, for my husband’s family last year. They ate it with a smile, but I knew there was something unsaid behind those politely curled lips. Maybe it was the green bean casserole made with a homemade cream of mushroom and steamed haricot verts? Or the stuffing made with day-old cranberry walnut bread? I’m salivating just thinking about it. But if I’m ever invited to make the meal again, I’ll gather the family recipes.

A thanksgiving menu is built from years of tradition. Thank goodness for Friendsgiving, or I would have never made this Butternut Squash Tart. The crust is laced in rich Kerrygold Butter and nearly melts in your mouth. I’ve added wheat and oat flour for extra heartiness and depth of flavor. Shavings of butternut squash and shallots roast as the crust bakes. It’s that easy. A bit of Skellig cheese mimics the sweetness of the butternut but also brings the savory, along with the fresh thyme and sage.

You could easily serve it as a vegetarian main dish. It’s great as a side dish too. I’d skip the rolls because it’s Friendsgiving. You make the rules.

Butternut Squash Tart


1 c. all-purpose unbleached flour

½ c. white whole wheat flour

½ c. oat flour

2 tsp. pure cane sugar

½ tsp. kosher salt

12 tbsp. Kerrygold Unsalted Butter

3-4 tbsp. chilled water


5 c. butternut squash thinly sliced

1 shallot, thinly sliced

⅓ c. Skellig Cheese, shredded

¼ c. olive oil

1 tbsp. fresh sage, roughly chopped

1 tsp. fresh thyme

1 tsp. kosher salt


Make crust. Combine flours, sugar, and salt. Stir together. (A note on oat flour: you can make at home by adding old fashioned oats to a high-powered blender or food processor.) Add butter into the mixture by the tablespoon. Incorporate by hand, smashing butter between your middle finger and thumb to fully incorporate into the flour. Add water one tablespoon at a time until dough holds together, again, using your hands to incorporate. Cover and place in fridge to chill.

Meanwhile, make filling. Peel and thinly slice butternut squash. Slice shallot as well, and add into a large bowl with the remaining ingredients. Toss to combine. 

Assemble. Preheat oven to 400 degrees F. Press tart crust into an 11-inch tart pan being sure to press the crust up along the sides. Use your other thumb to level the top of the crust. Add filling ingredients, making sure to spread evenly. Bake for 40-45 minutes. Serve warm.


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