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Mini butternut squash and sweet potato tarts recipe
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4 ratings
Bake these easy mini butternut squash and sweet potato tarts for a simple vegetarian dinner idea. Peppery cream cheese makes an quick base on top of buttery pastry, topped with herby roasted veg. See method
Ingredients
- 375g ready-rolled lighter puff pastry
- 150g 50% less fat garlic & herb soft cheese
- 10g fresh thyme, leaves picked
- 300g butternut squash & sweet potato soup mix
- 1 tbsp olive oil, plus 1 tsp to serve
- 450g frozen green beans
If you don't have any butternut squash, try sweet potato
Each serving contains
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Energy
2155kj
515kcal
26%
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Fat
24g
34%
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Saturates
11g
57%
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Sugars
12g
14%
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Salt
1g
17%
of the reference intake
Carbohydrate 60.9g
Protein 13.4g
Fibre 7.4g
Method
- Heat the oven to gas 6, 200°C, fan 180°C. Unroll the puff pastry and cut into 4 equal rectangles. Transfer on its baking paper to a large baking sheet, or 2 smaller baking trays.
- Mix the soft cheese with half the thyme and season. Spread over the pastry rectangles, leaving a 1cm border at the edge. Toss the squash and sweet potato mix with 1 tbsp oil in a bowl and spoon over the top of the cream cheese. Bake for 30-35 mins until the pastry is golden and crisp and the squash is tender. If using 2 trays on different oven shelves, swap them halfway through cooking.
- Cook the green beans in a pan of boiling salted water for 4-5 mins until tender, then drain well. Serve alongside the tarts, scattered with the remaining thyme leaves, and a drizzle more oil.
See more Butternut squash recipes