Roasted butternut squash forms the base for this delicious savory dessert that's topped with pomegranate simple syrup!

Overhead shot of two butternut squash tarts on cream plates

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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?
Ingredient Notes
How to make butternut squash tarts
Things you'll want for this recipe
Serving Suggestions
More dessert recipes
Butternut Squash Tart

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.

Butternut squash tart topped with pomegranate seeds and simple syrup

Ingredient Notes

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

Author: Kathryn | Urban Foodie Kitchen

Roasted butternut squash forms the base this delicious savory dessert that's topped with pomegranate simple syrup!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Course Dessert + Sweets

Servings tarts

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.

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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.