| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- One 1 1/4-pound butternut squash, sliced 1/3-inch thick
- 1 red onion, sliced 1/4-inch thick
- 2 tablespoons olive oil
- Kosher salt
- One 9-inch refrigerated pie crust, chilled
- Half 5.2-ounce container herbed cheese, such as Boursin
- 1 tablespoon chopped pistachios
- 1/2 cup baby arugula
- 1 tablespoon pomegranate seeds
Instructions
- Preheat the oven to 375 degrees F.
- Scatter the squash and onions on a rimmed baking sheet, drizzle with the olive oil and season with 1/2 teaspoon salt. Toss well to coat evenly.
- Roast until the squash is tender all the way through and the onions are soft and turning golden brown, 28 to 30 minutes. Let cool slightly.
- Unroll the pie crust onto a nonstick baking sheet. Crumble half of the cheese over the crust, leaving a 2-inch border. Top with the roasted onions and then shingle with the squash in circles. Fold the crust borders up and over the filling, crimping every 2 inches or so. Sprinkle the exposed squash with the pistachios and the remaining cheese.
- Bake until the crust is golden brown and the cheese is melted, about 30 minutes. Let cool for 5 minutes, then sprinkle with the arugula and pomegranate seeds.
- Slice and serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 312 |
| Total Fat | 19 g |
| Saturated Fat | 7 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 13 mg |
| Sodium | 404 mg |
| Serving Size | 1 of 6 servings |
| Calories | 312 |
| Total Fat | 19 g |
| Saturated Fat | 7 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 13 mg |
| Sodium | 404 mg |
Reviews
It was a hit!
I also used cranberries as that is what I had. Threw in some grated beet with the arugula to add fibre and colour. I also made it as tarts for a few pot luck gatherings and it presented and tasted so good and had salad on the side. I cooked the squash and onions and then chopped into smaller pieces though.
Have made with vegan cheese (Daiya brand) for one event. The Daiya is more liquidy when melted so would maybe suggest cook tart shells first if using it.
I also used cranberries as that is what I had. Threw in some grated beet with the arugula to add fibre and colour. I also made it as tarts for a few pot luck gatherings and it presented and tasted so good and had salad on the side. I cooked the squash and onions and then chopped into smaller pieces though.
Have made with vegan cheese (Daiya brand) for one event. The Daiya is more liquidy when melted so would maybe suggest cook tart shells first if using it.
I made this for my wife only instead of store-bought piecrust I made a keto piecrust with almond flour and got nothing but kisses for it
We skipped the pistachios because we have a nut allergy in the house, but it was great without!
Love this! So easy. I cubed the butternut squash / used goat cheese and dried cranberries. Lemon arugula salad on the side compliments it nicely. It’s a must!
Great flavor combination. However needs some more moisture. I drizzled a balsamic reduction on it and it was even better!
Saw this on a rerun earlier today, and happened to need an appetizer for tonight. It turned out to be amazing! Raves from all of our guests, and so easy to make!! This is definitely a keeper, and I wouldn’t change a thing. Giada hit it out of the park with this one!!
One of my favorite appetizers, I make it every fall! The flavors are amazing and deliciously savory!
This will be my third run with this recipe for a big event and it has always been a hit! It’s super easy, colorful on the plate, and crazy flavorful! I serve with a light drizzle of balsamic vinaigrette for even more flavor.
I substituted acorn squash and roasted the squash and onions in my air fryer because the oven was already full. I loved it and I don’t usually like squash.
Fall favorite! I substituted the pomegranates for dried cranberries. Delicious recipe to share with your family.