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Archive of BBC Food Recipes

Butternut squash and mushroom tarts

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Something for the Weekend
Use butternut squash as a delicious alternative to pastry - perfect for a vegetarian dinner party.

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. Cut the top section of a butternut squash into four thick slices. Trim the sides of each piece into a square shape.

  3. Place the butternut squash pieces in a roasting tin and drizzle with olive oil. Add the garlic cloves and season with salt and freshly ground black pepper. Place in the oven for about 12-15 minutes, or until the butternut squash is soft but not falling apart.

  4. Meanwhile for the topping, heat the oil in a frying pan, add the onions and cook over a low heat for 20 minutes, or until softened and caramelised.

  5. Add the mushrooms and cook for five minutes.

  6. Add the lemon juice and cook for 2-3 minutes further, or until evaporated. Add the peas, cream and tarragon and cook for a further 5-6 minutes, or until the sauce thickens slightly.

  7. Place a piece of butternut squash on each plate, spoon over the mushrooms and serve with baby watercress.

Ingredients

For the butternut squash base

  • 1 butternut squash, peeled
  • olive oil, for drizzling
  • 6 garlic cloves
  • salt and freshly ground black pepper

For the topping

  • 2 tbsp olive oil
  • 2 onions, sliced
  • 450g/1lb assorted mushrooms
  • ½ lemon, juice only
  • 125ml/4½fl oz double cream
  • 1 tbsp chopped fresh tarragon
  • 1 tbsp fresh or frozen peas
  • watercress, to serve

Shopping List

Butternut squash and mushroom tarts

Fruit and vegetables

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