Butternut Squash, Feta, and Sage Tart: A Savory Delight for Any Occasion

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

Prepare the Butternut Squash: Toss the diced butternut squash with 1 tablespoon of olive oil, ground cinnamon, salt, and pepper. Spread the squash in an even layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized. Stir halfway through for even roasting.

Sauté the Onions and Garlic: While the squash is roasting, heat a small pan over medium heat. Add a drizzle of olive oil and sauté the red onion for about 5 minutes, until softened and slightly caramelized. Add the minced garlic and sauté for another minute until fragrant. Remove from heat and set aside.

Prepare the Puff Pastry: Roll out the puff pastry on a floured surface to fit your tart pan or a baking sheet. If you’re using a tart pan, press the pastry into the bottom and up the sides of the pan. If using a baking sheet, simply leave the pastry as a rectangle or square shape.

Assemble the Tart: Once the butternut squash is roasted and the onions and garlic are ready, spread the sautéed onions and garlic over the puff pastry, leaving a small border around the edges. Next, evenly distribute the roasted butternut squash on top, followed by crumbled feta cheese and chopped sage.

Bake the Tart: If desired, brush the edges of the puff pastry with a beaten egg to give the tart a golden finish. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp.

Garnish and Serve: Once the tart is baked, remove it from the oven and allow it to cool for a few minutes. Garnish with whole sage leaves, fresh thyme, and a drizzle of honey, if desired. Slice and serve warm or at room temperature.

Serving and Storage Tips: