Butternut Squash and Beet Tart {A Meatless Monday Recipe

Butternut Squash and Beet Tart {A Meatless Monday Recipe

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This butternut squash and beet tart is a unique tart with ricotta cheese, spinach, feta cheese, and nuts, drizzled with a balsamic maple-cinnamon dressing.

Today, for Meatless Monday, I am excited to reshare a recipe for a Butternut Squash and Beet Tart with you. David tried to rename it “BeetNut Tart”, but I figured that might scare off some folks.

This unique tart begins with a flaky puff pastry crust smeared with a thick layer of creamy homemade ricotta cheese. The crust topped with roasted beets and butternut squash tossed with tangy feta cheese and crunchy nuts, all piled high on top of a bed of green leafy spinach.

As if that wasn’t enough to feast on, just before serving, this butternut squash, and beet tart is drizzled with a balsamic maple-cinnamon dressing that makes it sing!

When I made this recipe a few weeks ago, we served it to a neighbor who had never tried beets before. He couldn’t stop talking about this tart, so I’m pretty sure he liked it.

Here, let me show you how I made it…

How To Make Butternut Squash and Beet Tart:

Preheat the oven to 400 degrees F.

Cut off the ends of each butternut squash and discard. Peel the squash and cut in half lengthwise. Using a spoon, remove the seeds. Cut the squash into ½-inch to ¼-inch cubes, as uniform as possible and place them on a baking sheet. 

Cut the ends off the beets and peel with a veggie peeler, then cut them into ½-inch to ¼-inch cubes. Try to cut them about the same size as the squash so they will cook evenly. 

butternut squash and beets on sheetpan

Pour olive oil over the beets and squash. Toss and spread out in a single layer on the baking sheet. 

Place the sheet pan into the oven for 10 minutes. After 10 minutes, turn the beets and squash with a spatula to be sure it browns evenly and bake for 10 more minutes. After the second 10 minute interval, the beets and squash should be fork tender, but not mushy.

Roll out the sheet of pastry dough on a lightly floured surface to about 10 x 16 inches (As long as it fits your pan, size is not important). 

scored puff pastry dough

Transfer pastry to the baking sheet. Using a knife, gently score a 1-inch border around the edge of the dough.

Spread ricotta evenly on the pastry, leaving the 1-inch border around the edge. 

spreading ricotta cheese with spoon

Make sure the spinach leaves are dry. Blot the leaves with paper towels as needed. Place the spinach leaves over the ricotta cheese, until the ricotta cheese is completely covered. Add the beets and squash on top of the spinach.

Next, add chopped pecans and feta.

prepared tart ready for oven

Fold the 1-inch edge of pastry dough up over the edges of the beet and squash mixture.

Brush the puff pastry with egg wash.

brushing tart with egg wash

Place into the oven and bake at 400 degrees for about 20 to 30 minutes, until the crust of the pastry is golden brown.

While the tart is baking, prepare the dressing.

ingredients to make dressing

Make The Balsamic Maple Cinnamon Dressing:

Put all the ingredients into a glass jar or bottle (you could also whisk together in a small bowl). Seal and shake well to mix. Shake well before using.

When the tart has cooled slightly, slice and serve with a drizzle of dressing.

Note:  Slicing is made easier with a pizza cutter.

butternut squash and beet tart with mountain view
drizzling dressing onto the butternut squash and beet tart with mountain view

David nor I had ever had butternut squash until about 6 years ago when I made pan-roasted butternut squash for the first time. It’s one of those fruits you treat like a vegetable and make it taste savory. We fell in love with it.

As for the beets, they are as sweet as candy when roasted. Both the beets and butternut squash complement each other in this dish.

I hope this unique and delicious tart makes it to your table this Thanksgiving for everyone to enjoy!

Do you know how to peel and cut butternut squash?

Cutting into one of these things can be quite a chore! CLICK HERE to learn the how-to cut butternut squash easily.

shop for pecans at Millican Company Pecans
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5 from 1 vote

Butternut Squash and Beet Tart

This butternut squash and beet tart is a unique tart with ricotta cheese, spinach, feta cheese, and nuts, drizzled with a balsamic maple-cinnamon dressing.
Course Main Course
Cuisine American, Meatless Monday, Vegetarian
Keyword Beet, Butternut Squash, dressing, Maple, tart
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories 663kcal

Ingredients

The Tart

  • 3 cups butternut squash peeled and cubed (1 medium-sized)
  • 3 cups beets peeled cubed (3 medium-sized)
  • 3 tablespoons extra virgin olive oil
  • Kosher salt and fresh cracked black pepper to taste
  • 14 ounce sheet puff pastry defrosted
  • ½ cup ricotta cheese
  • 9 ounces fresh spinach
  • ¼ cup pecans or walnuts, roughly chopped
  • ½ cup feta cheese
  • egg wash 1 egg + 2 tablespoons of water slightly beaten

Balsamic Maple Cinnamon Dressing

  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon balsamic vinegar
  • 6 teaspoons pure maple syrup
  • 2 teaspoon Dijon mustard
  • ¼ teaspoon cinnamon
  • Kosher salt and fresh cracked black pepper to taste

Instructions

Balsamic Maple Cinnamon Dressing

  • Put all the ingredients into a glass jar (you could also whisk together in a small bowl). Seal and shake well to mix. Shake well before using.

The Tart

  • Preheat oven to 400 degrees F.
  • Cut off the ends of each butternut squash and discard. Peel the squash and cut in half lengthwise. Using a spoon, remove the seeds. Cut the squash into ½-inch to ¼-inch cubes, as uniform as possible and place them on a baking sheet.
  • Cut the ends off the beets and peel with a veggie peeler. Cut into ½-inch to ¼-inch cubes. Try to cut them about the same size as the squash so they will cook evenly. Pour olive oil over the beets and squash. Toss and spread out in a single layer on the baking sheet. Place the sheet pan into the oven for 10 minutes. After 10 minutes, turn the beets and squash with a spatula to be sure it browns evenly and bake for 10 more minutes. After the second 10 minute interval, the beets and squash should be fork tender, but not mushy.
  • Roll out the sheet of pastry dough on a lightly floured surface to about 10 x 16 inches (As long as it fits your pan, size is not important). Transfer pastry to the baking sheet. Using a knife, gently score a 1 inch border around the edge of the dough.
  • Spread ricotta evenly on pastry, leaving the 1-inch border around the edge. 
  • Make sure the spinach leaves are dry, blot with paper towels if needed, then place individual leaves of spinach onto the ricotta, until there is no ricotta cheese exposed.
  • Add the beets and squash on top of the spinach.
  • Next, add chopped nuts and feta.
  • Fold the 1-inch edge of pastry dough up over the edges of the beet and squash mixture.
  • Brush with egg wash.
  • Place into the oven and bake at 400 degrees for about 20 to 30 minutes, until the crust of the pastry is golden brown.
  • When the tart has cooled slightly, slice and serve with a drizzle of dressing.

Nutrition

Calories: 663kcal | Carbohydrates: 53g | Protein: 12g | Fat: 45g | Saturated Fat: 11g | Cholesterol: 21mg | Sodium: 431mg | Potassium: 817mg | Fiber: 5g | Sugar: 12g | Vitamin A: 11595IU | Vitamin C: 29.9mg | Calcium: 210mg | Iron: 4.3mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!

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Original post from October 13, 2014.

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