Butternut Squash Tarts
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- 1 large
- butternut squash, roasted
- vanilla extract
- brown sugar
- butter, softened
- caramels, cut into quarters for a total of 24 pieces.
- 1 pkg
- refrigerated pie crust, 2 crusts total
1Once your squash is cooked through, scrape the meat from the skin and place in medium mixing bowl, discard skin.
2Add remaining ingredients to taste (I never measure this, I just mix it up until it tastes good...). Store in refrigerator in airtight container until ready to use.
3When ready to make, preheat oven to 400 and Soften pie crust according to package directions.
4Cut 12 3 inch diameter circles in each crust for a total of 24 mini pie crusts. Place each in a mini muffin tin and press into well.
5Into each pie crust place 1/4 of a caramel and 1 tbsp of squash mixture. Bake for 20 minutes or until crust is golden brown.
6Let set for 6 minutes. Serve warm.