squash mini tarts

Name: Squash Mini Tarts
Prep time: 10 min
Cook time: 25 min
Yield: 6
Ingredients: 2 pound(s) frozen squash, stewed & drained; 1 cup(s) sour cream; 3 tablespoon(s) bacon bits or bacon (optional); 1/2 cup(s) margarine; 3/4 cup(s) shredded cheddar cheese; 1/4 teaspoon(s) black pepper & salt; pinch(es) cayenne pepper or paprika; 1/2 cup(s) ritz crackers, crushed (optional); 1/2 cup(s) minced or chopped onion (optional); 1 package(s) refrigerated pie crust

(1 RATING)

23 Pinches

DuEnne Anderson

Cusseta, GA

Updated on Aug 31, 2012

After being served Squash Tarts at a Church Dinner, I created my own recipe for them. I hope you will try my version & ENJOY!

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prep time 10 Min

cook time 25 Min

method ---

yield 6 - 8

Ingredients

2 pounds frozen squash, stewed & drained
1 cup sour cream
3 tablespoons bacon bits or bacon (optional)
1/2 cup margarine
3/4 cup shredded cheddar cheese
1/4 teaspoon black pepper & salt
pinch cayenne pepper or paprika
1/2 cup ritz crackers, crushed (optional)
1/2 cup minced or chopped onion (optional)
1 package refrigerated pie crust

How To Make squash mini tarts

Step 1

Prepare greased mini muffin pan by thawing & shaping pie crust to fit mini muffin tins. Mix first 6 ingredients together. Spoon mixture into pie crusts. Sprinkle either cayenne pepper or paprika, then cracker crumbs on tops.Bake at 350 degrees for 20 – 25 minutes, (until crusts are brown.)
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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