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Pomegranate Roasted Butternut Squash Tart with Ricotta and Herbs

A flavorful tart combining roasted butternut squash, creamy ricotta, fresh herbs, and juicy pomegranate seeds for a perfect balance of sweet and savory.

  • Total Time: 60 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup ricotta cheese
  • 1/4 cup fresh herbs (such as basil, mint, and parsley, chopped)
  • 1 pre-baked tart crust (9-inch)
  • 1/2 cup pomegranate seeds
  • 1 tablespoon honey (for drizzling)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, and black pepper on a baking sheet.
  3. Roast the squash in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
  4. Remove the squash from the oven and let it cool slightly.
  5. Spread the ricotta cheese evenly over the pre-baked tart crust.
  6. Layer the roasted butternut squash over the ricotta.
  7. Sprinkle the fresh herbs and pomegranate seeds on top.
  8. Drizzle with honey and return to the oven for an additional 10 minutes to warm through.
  9. Remove from the oven, let cool for 5 minutes, then slice and serve.

Notes

This tart pairs well with a light salad; store leftovers in the refrigerator for up to 2 days.

  • Author: Chef Sally
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Method: Appetizer
  • Cuisine: Mediterranean

Nutrition

  • Calories: 280
  • Sugar: 15g
  • Fat: 12g
  • Carbohydrates: 35g
  • Protein: 7g