Butternut Squash Caramelized Onion Tart


  • 1 unbaked pie crust (For my recipe, use this, but see the note at the bottom of this recipe: )
  • 2 Tablespoons olive oil, divided
  • 1 large yellow onion, thinly sliced
  • 1 teaspoon salt, divided
  • Non-stick cooking spray
  • Approximately 1 lb butternut squash, peeled, seeded, and diced into 1/2 inch cubes
  • 1 garlic clove, minced
  • 3/4 cup grated Havarti or Monterey Jack cheese
  • 2 teaspoons chopped fresh sage leaves


  1. Preheat oven to 375 degrees.
  2. Heat a large skillet on medium heat. Add 1 Tablespoon olive oil and sliced onion. Immediately reduce the heat to low. Season with ½ teaspoon salt, and cook, stirring occasionally, until tender and caramelized (approximately 20 to 30 minutes).
  3. Spray a baking sheet with non-stick spray. Toss the butternut squash with one Tablespoon of olive oil and ½ teaspoon of salt. Bake for about 25 to 30 minutes in preheated oven.
  4. In a mixing bowl, combine the roasted butternut squash, onions, garlic, cheese, and sage.
  5. Increase oven temperature to 400 degrees.
  6. Roll the pie dough out into a large thin circle, and place on a baking sheet lined with parchment paper. Spread the butternut squash mixture onto the center of the dough, leaving a border. Fold the edges of the dough over the mixture, leaving the center open.
  7. Bake for approximately 25 to 30 minutes or until golden brown. Serve warm.
  8. Note: If using my piecrust recipe (https://kristinakuzmic.com/recipe-items/pie-crust/), halve the recipe since my recipe makes 2 pie crusts and you’ll only need one for this butternut squash tart.

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