Roasted butternut squash forms the base for this delicious savory dessert that's topped with pomegranate simple syrup!
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Product samples provided by Sonoma Syrup. Thoughts and opinions are my own.
Like several recipes on the blog, this one was inspired by a dish I had in a restaurant. This dessert was inspired by a dessert I had many years ago at a restaurant in Ashland, Oregon called Amuse. It's a twist on a classic savory dessert, similar to a pumpkin dessert, but perhaps even a little more savory!
Contents:
Why make a savory dessert?
While we tend to think of desserts as sweet treats, they are really just the ending to a meal. And sometimes it's fun to mix it up and try something a little different by adding some savory elements. This tart is an ideal fall or winter dessert when you want something a little unique.
Recipe ingredients + substitutions
The full list of ingredients and quantities can be found in the recipe card below.
- Pomegranate seeds: I generally get pomegranate seeds from either Whole Foods or Trader Joe's. Since they are already out of the fruit it makes it much easier than removing them yourself. I've seen them at other stores as well, so check your local store to see if they have them this way. If not, you can buy a whole pomegranate and remove the seeds
- Butternut squash: Though I prefer to use fresh, you can substitute frozen butternut squash for this recipe, however, it may need to roast for a bit longer. If you don’t want to take the time to cube fresh squash many grocery stores also sell it already peeled and cubed. I often peel and cube one or two squash at the beginning of the week so I have it ready to roast anytime.
- Cream cheese: You can use low-fat or full-fat cream cheese in this recipe. I don't recommend fat-free as the tart won't have the same consistency.
- Pomegranate simple syrup: You can either buy this pre-made or you can make it using some of the pomegranate seeds. This is also an optional ingredient, so you can skip it altogether though it does provide a bit of additional sweetness that balances out the flavors nicely.
- Spices: ground cinnamon, ground nutmeg
- Pantry staples: all-purpose flour, sugar, unsalted butter, olive oil
How to make butternut squash tarts
There are two key components of these tarts - the crust and the filling.
Step 1 | Roast the squash: Since this takes a while be sure to start with this step. Once you get the squash in the oven you can work on the crust.
Step 2 | Make the crust: I find a food processor to be the easiest way to make pie crust. You don't have to struggle with cutting the butter in evenly, the food processor does the work for you. In a pinch, you can use pre-made, rolled pie crust for this recipe.
Step 3 | Make the filling: You'll want to let the squash cool for a few minutes before you start on the filling, however, it can still be quite warm when you begin mixing in the other ingredients. You'll blend the filling ingredients in a food processor until it's smooth.
Step 4 | Assemble and bake the tarts. After the tart crust finishes pre-baking, fill it with the butternut squash mixture and return the tarts to the oven.
Step 5 | Serve. Once the tarts are finished baking, remove them from the oven and top with pomegranate seeds and drizzle with simple syrup. Serve warm.
Things you'll want for this recipe
Sonoma Syrup Pomegranate Simple Syrup - This slightly sweet syrup made the perfect topping for this savory dessert. It can also be used in drinks, on roasted veggies or even as a salad dressing.
Mini Tart Pan - These little tart dishes are great for individual servings of desserts or other tarts. I have four of them, which should be more than enough for most kitchens.
Food Processor – My food processor is one of my favorite kitchen tools. I use it at least once a week.
Serving Suggestions
This dessert makes a great ending to a cool weather meal. I'd pair it with these Turkey Meatloaf Muffins or these Ricotta Beef Meatballs. For some greens just add a simple green salad.
More dessert recipes
If you are looking for more unique dessert recipes check out these reader favorites:
- Mason Jar Strawberry Shortcake. This individual dessert is great for just about any occasion, including a sweet end to a weeknight meal.
- Espresso Pot de Creme. This slightly elegant dessert is great for date night or a nice end to a weekend dinner for two.
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Butternut Squash Tart
Ingredients
For the crust:
- ¾ cup all-purpose flour
- 1 teaspoon sugar
- ⅛ teaspoon sea salt
- 2 ounces butter, cut into small cubes
- 2 ounces cold water
For the filling:
- 1 ¼ cup cubed butternut squash
- 1 tablespoon olive oil
- 4 ounces cream cheese, softened
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 teaspoon sugar
- ⅛ teaspoon salt
- ¼ cup pomegranate simple syrup
- ¼ cup pomegranate seeds
Instructions
- Heat the oven. Preheat oven to 400°F.
- Roast the squash. Add the squash and oil to a large mixing bowl. Toss to coat. Place on a baking sheet with sides and roast for 30 minutes.
- Make the crust. While the squash is roasting, prepare the tart crust by placing the flour salt and sugar in the bowl of a food processor fitted with a standard blade. Pulse to combine. Add the butter and pulse until a small, pea-like meal forms. With the motor running, slowly add the water. Continue to process just until a ball forms.
- Roll the dough. Turn the dough ball out onto a surface lightly coated with flour and roll to approximately ¼" thick. Coat 2 mini tart pans with cooking spray. Cut dough in half (depending on how you rolled, you may have to take up the scraps and re-roll for the 2nd tart). Press the dough into each tart pan, being sure to come all the way up the sides. Piece the bottom with a fork a few times or use pie weights to keep the dough from puffing.
- Pre-bake the tart shells. When the squash is done remove it from the oven and bake the tarts (dough only) for 15 minutes.
- Make the filling. While the tart shells are cooking add the squash to the bowl of a food processor fitted with a standard blade. Pulse for 1-2 minutes. Scrape down the sides. Add the cream cheese, cinnamon, nutmeg, sugar and salt. Process until smooth, about 2-3 minutes.
- Fill the tarts. Remove the pre-baked tart shells from the oven and divide the butternut squash mixture between the two of them. Return them to the oven and bake for an additional 15 minutes.
- Serve. When the tarts are done baking remove them from the oven and let them cool slightly. Carefully remove the tarts from the pans. Top with simple syrup and pomegranate seeds. Serve immediately.
This post was originally published in January 2017. It was updated in February 2024 with some new information and photos. No changes were made to the original recipe.
Elaine @ Dishes Delish says
Yum, this reminds me of something I ate when I was growing up. I love butternut squash type desserts! This looks delicious!
Nicoletta @sugarlovespices says
Such a pretty and delicious tart! Love the idea of adding pomegranate syrup and arils to the butternut squash!
Sasha @ Eat Love Eat says
This looks delicious! I bet that pomegranate syrup is wonderful too!
Stephanie@ApplesforCJ says
This looks so good and such a creative way to use butternut squash. I would have never thought of it as dessert but would love to give this recipe a try!
Sarah @ Champagne Tastes says
Okay so I have a butternut squash that I believe is like... 3 months old... sitting on my counter. I'm afraid it's too old, but if not, I need to make these tomorrow!
FoodieGirlChicago says
Sarah - I think you might need to get a new butternut squash! 🙂
Veena Azmanov says
I have never had butternut squash in a dessert before. I love the idea though. Love the combination of the pomegranate syrup. Sounds yum.
Gloria @ Homemade & Yummy says
That is funny...squash is like pumpkin...so this would work for sure. Love the look of these little tarts, and they sound delicious. Pomegranate is the perfect match too.
Kylee from Kylee Cooks says
What a lovely and unusual dessert! I love that the recipe only serves 2. So many times, I just want a little dessert - not to eat it for a week!
Sara @ Modern Little Victories says
Your pictures and plating are so stunning and of course the dish itself seems pretty darn delicious! Love something fun and a bit different like that.
FoodieGirlChicago says
Thanks Sara! It is definitely a bit different, and very delicious!!
Kathy McDaniel says
I hardly ever think dessert when I look at a butternut squash but it does makes so much sense. It's related to pumpkins and sweet in taste. This tart looks delicious and very unique!
Jessica (Swanky Recipes) says
Wow, this looks incredible! Love the pomegranate used in it along with other super simple ingredients!
Leah says
This sounds so tasty, and looks beautiful! I love the touch of pomegranate as well! Sounds so good!
Marisa Franca @ All Our Way says
The tart looks delicious! And Trader Joes is one of my very favorite stores. I haven't checked out their pomegranate seeds -- how could I have missed them?? I love new recipes and finding new things in the stores. Thank you for sharing. I'm looking forward to trying your tart recipe.
valmg @ From Val's Kitchen says
I've never had pomegranate and squash together. It sounds like it would have a very intriguing flavor!
Hanady | Recipe Nomad says
These look delicious! I think I'll make them for next months book club!
Byron Thomas says
Is there nothing that can be made with butternut squash? I love the versatility of it. I mostly use butternut squash in soups or stews, but have only once used it in baking. I've got to try this tart; it looks so yummy!
Natalie | Natalie's Food & Health says
Wow these tarts look amazing. Roasted butternut squash, cream cheese and pomegranate syrup... interesting combo. Must taste heavenly delicious. Pinning and sharing this! Thanks for recipe!
Julie | Bunsen Burner Bakery says
I love these beautiful little tartlettes! Your plating is just gorgeous.
Sandhya Ramakrishnan says
I love the natural sweetness in the butternut squash and for this same reason it is one of the favorites of my boys. Love the cute little tarts and the pomegranate syrup is a great addition to the recipe.
Daniela An says
Savoury tarts are absolutely delicious, I go through phases when I only crave savoury, or only sweet stuff, so this tart would be so welcome on one of those days when I become the savoury monster. Such a nice filling!
rose says
What can I use instead of pomegranate Syrup?
Urban Foodie Kitchen says
Hi Rose - I've not tested this particular recipe with substitutions for the pomegranate syrup. Maple syrup pairs well with butternut squash so I think would work well though will definitely change the flavor profile.