If you’re craving an elegant yet surprisingly simple appetizer, **Mini Butternut Squash Tarts Recipe** is where you want to be. I absolutely love how these tarts bring together sweet caramelized onions, tender roasted squash, and creamy ricotta all nestled in flaky puff pastry—total crowd-pleasers. Whether you’re prepping for a cozy dinner party or just want a sophisticated snack, this recipe will have you coming back for more.

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Why You’ll Love This Recipe

Easy Elegance: These mini tarts look fancy but come together with just a few pantry staples and puff pastry.
Flavor Harmony: The combination of caramelized onions, sage, and roasted butternut squash is truly next-level delicious.
Make Ahead Friendly: You can assemble these tarts up to a day ahead, making party prep a breeze.
Perfect Party Bites: Bite-sized and beautiful, they’re a hit whether you’re serving friends or family.

Twelve small square pastries are arranged in a 4 by 3 grid on parchment paper lined on a dark baking tray. Each pastry has a golden-brown puff crust with a slightly raised edge around the border. Inside each crust, there are layers of small golden-orange cubes, dark bits resembling cooked mushrooms or caramelized onions, and light crumbles of cheese, all topped with thin strips of green herb, possibly sage. The pastries have a slightly glossy finish on top, and the parchment paper beneath them has faint printed text. The tray is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Mini Butternut Squash Tarts, butternut squash appetizer, savory mini tarts, easy appetizer recipes, fall appetizer ideas

Ingredients You’ll Need

I love how these ingredients work together to create layers of flavor and texture—smooth ricotta, sweet squash, and that caramelized onion richness set off by fresh sage. When shopping, choose a firm butternut squash and good-quality puff pastry for the best results.

Flat lay of a medium whole butternut squash peeled and diced into small cubes, a small white ceramic bowl of fresh ricotta cheese, a small white ceramic bowl with golden olive oil, a small white ceramic bowl of dark balsamic vinegar, a medium whole sweet onion sliced thinly, a few fresh sage sprigs, two whole uncracked brown eggs, a stack of two sheets of defrosted puff pastry, a small white ceramic bowl of softened butter, sea salt crystals scattered delicately, cracked black peppercorns, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Mini Butternut Squash Tarts, butternut squash appetizer, savory mini tarts, easy appetizer recipes, fall appetizer ideas

Olive oil: Use extra virgin if you can; it adds a nice fruity warmth.
Butter: Important for richness, making the caramelized onions extra silky.
Sweet onion: Yellow or Vidalia are great for mellow sweetness needed here.
Balsamic vinegar: Adds a tangy depth to the onions—don’t skip this!
Fresh sage: This herb brightens up the dish with its earthy aroma.
Butternut squash: Peeled, seeded, and diced small to fit perfectly in every tart.
Ricotta cheese: Creamy, mild, and a wonderful contrast to the roasted squash.
Puff pastry sheets: Defrosted overnight for ease of use and perfect flakiness.
Egg: For the egg wash that gives your tarts a golden, glossy finish.
Sea salt & cracked black pepper: Essential for seasoning each component well.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to mix things up depending on the season and my mood. This Mini Butternut Squash Tarts Recipe is flexible, so don’t hesitate to add your twist—it’s part of the fun!

Swap the Sage: If you’re not a fan of sage, try fresh thyme or rosemary. I’ve found thyme adds a lovely brightness in fall.
Cheese Varieties: Sometimes I swap ricotta for goat cheese or feta for a tangier kick—both bring a new character to the tarts.
Add Nuts: Toasted pine nuts or chopped walnuts sprinkled on top add crunch and nutty flavor, which my family loved when I tried it!
Make Vegan: Use plant-based butter and a vegan ricotta substitute to keep this recipe totally vegan-friendly without losing its charm.

How to Make Mini Butternut Squash Tarts Recipe

Step 1: Caramelize the Sweet Onions

Start by heating one tablespoon of olive oil and butter in a cast iron skillet over medium heat until the butter foams and settles. Add your thinly sliced sweet onions with a pinch of salt, then stir occasionally as they slowly brown to a deep golden color—this takes about 25-30 minutes, but trust me, the flavor payoff is worth the wait. Stir in balsamic vinegar and fresh sage at the end, cooking until the vinegar finishes bubbling. This step adds depth and sweet tang that really sets these tarts apart.

Step 2: Roast the Butternut Squash

While the onions are working their magic, prep your butternut squash by peeling, seeding, and dicing it into small half-inch cubes. Toss with the last tablespoon of olive oil, salt, and pepper, then roast on a lined baking sheet at 400°F (200°C) for about 15-17 minutes until golden and tender. Roasting draws out the natural sweetness and softens the squash, making it perfect for filling.

Step 3: Prepare Puff Pastry Squares

Take your well-chilled puff pastry sheets and gently roll out any fold marks on a floured surface. Cut each sheet into 16 even squares and transfer them to parchment-lined baking sheets, spacing them half an inch apart. Score a smaller square inside each (about ½ to 1 inch from edges) and dock the centers with a fork—this helps the edges puff up nicely while keeping the center flat for toppings. Brush each square with an egg wash for that golden finish.

Step 4: Assemble and Chill

Spoon a teaspoon of ricotta onto each pastry center, then layer with a few slices of caramelized onion and around a tablespoon of roasted butternut squash cubes. I like to chill these assembled tarts for at least 15 minutes or up to 24 hours before baking—this step helps the puff pastry hold its shape and lets the flavors meld a bit.

Step 5: Bake until Golden

When you’re ready, pop the baking sheets into a 400°F oven for 12-14 minutes, or until puff pastry has beautifully risen and turned golden brown. Remove from the oven, sprinkle with remaining fresh sage, and serve warm or at room temperature. Seriously, they’re perfect either way!

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Pro Tips for Making Mini Butternut Squash Tarts Recipe

Low and Slow for Onions: Don’t rush caramelizing the onions—this slow cooking unlocks their natural sweetness and makes all the difference.
Uniform Squash Cubes: Dice the squash evenly so each tart has consistent cooking and bite-sized pieces that fit perfectly.
Chill Before Baking: Letting assembled tarts chill firms the pastry and prevents shrinking during baking.
Don’t Overload the Tops: Keep toppings modest on each tart to maintain puff pastry rise and avoid sogginess.

How to Serve Mini Butternut Squash Tarts Recipe

The image shows several small square puff pastry tarts arranged closely together on a white marbled surface. Each tart has a golden-brown, flaky crust with raised edges forming a well in the center. Inside the well, there are small, bright orange cubes of roasted squash layered on top of dark caramelized onions. A small sprig of green herb, possibly sage, rests on top of each tart, adding a fresh touch. The tarts have a soft, layered texture that contrasts with the crisp crusts. The focus is on the front tart, with the others softly blurred in the background. Photo taken with an iphone --ar 2:3 --v 7 - Mini Butternut Squash Tarts, butternut squash appetizer, savory mini tarts, easy appetizer recipes, fall appetizer ideas

Garnishes

I usually sprinkle a little extra fresh sage right after baking—it adds vibrant color and fresh herbal notes. Sometimes a tiny drizzle of honey or a light sprinkle of toasted walnuts gives the perfect subtle crunch and sweetness contrast.

Side Dishes

These tarts pair wonderfully with a crisp green salad dressed with lemon vinaigrette or alongside roasted vegetables like Brussels sprouts or asparagus. For a festive feel, I like serving them with a hot mulled wine or a sparkling white wine.

Creative Ways to Present

At my last holiday party, I lined the tarts neatly on a slate board with sprigs of fresh sage scattered around for a rustic-chic vibe. You can also serve on individual appetizer plates with a small dollop of ricotta and a sage leaf for an elegant personal touch.

Make Ahead and Storage

Storing Leftovers

Leftover tarts store beautifully in an airtight container in the fridge for up to 3 days. I usually layer them with parchment paper in between to keep them from sticking and losing their crisp edges.

Freezing

You can freeze the assembled but unbaked tarts—just freeze on the baking sheet first until firm, then transfer to a freezer-safe container. Bake them straight from frozen, adding a few extra minutes to the baking time. This trick saves so much time when planning ahead.

Reheating

I always reheat leftovers in a preheated oven at 350°F for about 8-10 minutes to keep the puff pastry crisp. Microwaving makes them soggy, so oven reheating is the way to go when you want to maintain that flaky texture.

FAQs

Can I use frozen butternut squash for this Mini Butternut Squash Tarts Recipe?

Yes, you can use frozen butternut squash—just make sure to thaw and pat it dry well before roasting. This prevents excess moisture that can make your puff pastry soggy.
Can I make this recipe gluten-free?

While traditional puff pastry contains gluten, there are gluten-free puff pastry options available in many stores. Using one of those will make these tarts gluten-free. Just double-check ingredients to be sure.
How far ahead can I prepare these Mini Butternut Squash Tarts?

You can assemble and chill the tarts up to 24 hours in advance. Just cover them tightly and bake fresh right before serving to keep that perfect puff and flakiness.
Can I substitute ricotta cheese for another cheese?

Absolutely! Creamy goat cheese or feta work wonderfully for a tangier flavor. Just be aware that saltiness and texture will change slightly, so adjust seasoning as needed.

Final Thoughts

Honestly, this Mini Butternut Squash Tarts Recipe is one of those dishes I find myself making again and again because it always impresses without complex effort. The combination of sweet, creamy, and savory flavors wrapped in buttery puff pastry hits every spot just right. If you want a recipe that’s both approachable and elegant, give this one a shot—you’ll be amazed at how effortlessly it elevates any occasion.