Butternut Squash Tarts

Butternut Squash Tarts Recipe

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Melissa Baldan


These tasty little bites are so easy...Just make the filling ahead and store in the fridge till you are ready to bake.

★★★★★ 1 vote


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

How to Make Butternut Squash Tarts


  • 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.

Printable Recipe Card

About Butternut Squash Tarts

Course/Dish: Other Desserts
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy