Butternut Squash and Pesto Tarts - Yoga Journal

Butternut Squash and Pesto Tarts


The key to success with this recipe is to thinly slice the butternut squash to ensure that it is fully cooked at the same time the dough is done.


  • 2 sheets (17.5-oz. pkg.) frozen puff pastry, thawed
  • 12 oz. butternut squash, preferably neck portion, peeled
  • ¼ cup prepared pesto
  • 2 Tbs. olive oil


1. Preheat oven to 400°F. Line 2 baking sheets with parchment paper.

2. Roll each puff pastry sheet out to 12-inch square on lightly floured work surface. Cut out 9 circles from each sheet using 31/2-inch circle mold. Reroll scraps and cut out 4 to 6 more circles. Place circles on prepared baking sheets.

3. Slice squash in half lengthwise and then peel into 1/16-inch-thick slices with vegetable peeler. Spread 1/2tsp. pesto on each pastry circle. Place 3 to 5 slices butternut squash, slightly overlapping, over pesto. Brush with oil, and season with pepper. Bake 20 to 25 minutes, or until squash is cooked through and pastry is golden.

Nutrition Information

  • Serving Size: Makes 24 tarts
  • Calories: 143
  • Carbohydrate Content: 11 g
  • Cholesterol Content: 1 mg
  • Fat Content: 10 g
  • Fiber Content: 1 g
  • Protein Content: 2 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 124 mg
  • Sugar Content: 1 g