Butternut Squash Tarts

Butternut Squash Tarts

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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
  • 6
    caramels, cut into quarters for a total of 24 pieces.
  • 1 pkg
    refrigerated pie crust, 2 crusts total

How to Make Butternut Squash Tarts


  1. Once your squash is cooked through, scrape the meat from the skin and place in medium mixing bowl, discard skin.
  2. Add 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.
  3. When ready to make, preheat oven to 400 and Soften pie crust according to package directions.
  4. Cut 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.
  5. Into 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.
  6. Let set for 6 minutes. Serve warm.

Printable Recipe Card

About Butternut Squash Tarts

Course/Dish: Other Desserts
Dietary Needs: Vegetarian

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