Week 15: Butternut Squash Tart with Basil-Almond Gremolata

The weather is cooler, there’s butternut squash in the share this week, and so I’m in a baking mood! Once the pastry dough has been made (or purchased) this recipe comes together relatively quickly. It makes easy packed lunches, and is tasty warm or at room temperature. Not in the baking mood? Check out these other ideas:

More Magnificent Meal Musings:

Butternut Squash Tart

I put together this tart using flavours that I love. There's tang from the goat cheese, sweetness from the squash, earthiness from the mushrooms, and brightness from the basil almond gremolata. It's creamy and crunchy and flaky and really hits the spot!



  • 1 pastry crust, store-bought or homemade if you buy it, it's easiest to use puff pastry so that you can keep the shallow rectangle shape of the tart
  • 1 small butternut squash, peeled, seeded, and cut into 1/4 inch disks
  • 1/4 cup goat cheese or ricotta
  • 1 quart oyster mushrooms (or white or portabella)
  • 1 Tbsp olive oil
  • Chili flakes

Basil Almond Gremolata

  • small handful whole almonds, lightly roasted
  • 2-3 sprigs of basil leaves you could also replace with parsley
  • 1 Tbsp lemon juice
  • 2-4 Tbsp olive oil
  • salt, to taste


  1. Begin by preheating the oven to 400. Toss the butternut squash with the olive oil and bake until tender, about 20-25 minutes.

  2. Meanwhile, slice the mushrooms and saute until tender. Roll out the pastry dough to fit a rectangular sheet pan (or a round one will do too!). Place rolled out dough in pan and get ready to assemble. .

  3. When the squash it ready, allow to cool slightly. Turn down oven to 350. Crumble goat cheese or spread ricotta as the base layer of the tart. Layer the squash slices on top, and then spread the mushrooms on top of the squash. Sprinkle with chili flakes (optional).

  4. Bake at 350 for about 30 minutes, or until the crust is golden brown, and the bottom is fully baked. While the tart is baking, make the gremolata (see below). Top tart with gremolata and enjoy!

Basil Almond Gremolata

  1. Place all the ingredients into a food processor. Blend until incorporated – I kept mine on the coarser side. Adjust seasonings and add more oil if needed.