butternut squash tarts
(1 RATING)
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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yield
Ingredients
- 1 large butternut squash, roasted
- - vanilla extract
- - cinnamon
- - sugar
- - brown sugar
- - nutmeg
- - butter, softened
- 6 - caramels, cut into quarters for a total of 24 pieces.
- 1 package refrigerated pie crust, 2 crusts total
How To Make butternut squash tarts
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Step 1Once your squash is cooked through, scrape the meat from the skin and place in medium mixing bowl, discard skin.
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Step 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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Step 3When ready to make, preheat oven to 400 and Soften pie crust according to package directions.
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Step 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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Step 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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Step 6Let set for 6 minutes. Serve warm.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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