zoom Squash and caramelised onion tarts
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    Squash and caramelised onion tarts

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    Squash and caramelised onion tarts

    A brilliant vegetarian alternative for Christmas dinner, and another great prepare-ahead recipe. Make both the tart cases and the filling ahead of time, then simply fill and bake just before serving.

    • Vegetarian
    • Christmas
    • Preparation time: 20 minutes
    • Cooking time: 55 minutes

    Serves: 2


    200g Waitrose Cooks' Ingredients Frozen All Butter Shortcrust Pastry, defrosted
    1 tbsp olive oil
    1 large onion, sliced
    200g essential Waitrose Frozen Butternet Squash
    6 fresh sage leaves, shredded
    25g walnuts, coarsely chopped
    1 egg, beaten
    25g Cropwell Bishop Stilton, crumbled


    1. Preheat the oven to 190°C, gas mark 5. Cut the block of pastry in half then roll out each square and use to line 2 deep, 10-12cm loose-bottomed tartlet tins. Prick the bases, fill with baking beans or crumpled foil and bake for 20 minutes until pale golden and set. Leave to cool until ready to fill.
    2. Heat the oil in a pan and gently cook the onion for 20 minutes, until very soft and golden. Add a splash of water to the pan if the onion starts to stick.
    3. Meanwhile, cook the frozen butternut squash in a pan of boiling water for 8–10 minutes until tender. Drain thoroughly, then mash with a fork. Stir in the caramelised onions, sage and walnuts. Season, then leave to cool completely. Chill until ready to bake.
    4. Sit the pastry cases on a baking sheet. Stir the beaten egg into the squash mixture then spoon into the cases. Sprinkle over the Stilton and bake for 25 minutes, until piping hot. Leave the tarts to rest for a moment then turn out. Serve warm with all the traditional Christmas trimmings, or salad at other times of the year.

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    Cook's tips

    If you want to use fresh butternut, peel, seed and cube it, then boil for 12–15 minutes until completely tender.


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