butternut squash tarts
(1 rating)
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These tasty little bites are so easy...Just make the filling ahead and store in the fridge till you are ready to bake.
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(1 rating)
Ingredients For butternut squash tarts
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1 lgbutternut squash, roasted
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vanilla extract
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cinnamon
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sugar
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brown sugar
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nutmeg
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butter, softened
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6caramels, cut into quarters for a total of 24 pieces.
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1 pkgrefrigerated pie crust, 2 crusts total
How To Make butternut squash tarts
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1Once your squash is cooked through, scrape the meat from the skin and place in medium mixing bowl, discard skin.
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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.
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3When ready to make, preheat oven to 400 and Soften pie crust according to package directions.
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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.
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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.
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6Let set for 6 minutes. Serve warm.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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