Butternut Squash & Thyme Tartlets are the kind of appetizer that instantly feels seasonal and special. With golden puff pastry as the base, each tart is filled with roasted squash and a touch of fresh thyme for an earthy, cozy flavor. They look impressive on the table but are surprisingly simple to make.
What makes these tarts shine is the balance of flavors and textures. The buttery crust pairs beautifully with the natural sweetness of roasted squash, while thyme adds a subtle earthy note that ties everything together. They’re simple to assemble, bake up golden and crisp, and taste just as good warm or at room temperature.
Helpful Tips
- Use pre-made shells: Frozen Phyllo shells are not super fun to make, so I always suggest getting the frozen, pre-made shells.
- Roast the squash well: Caramelized edges bring out the natural sweetness, so don’t rush the roasting step.
- Finish with garnish: A sprinkle of extra thyme leaves or a drizzle of honey makes these look polished and adds flavor.
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Butternut Squash & Thyme Tarts
Ingredients
- 1 package frozen mini phyllo shells
- 1 cup cooked butternut squash cubes
- 1/2 cup herb & garlic goat cheese crumbled
- 2 teaspoons fresh thyme minced
- 1/4 teaspoon salt
- Pinch ground nutmeg
- Additional thyme for garnish
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Place shells on the sheet. Bake until golden brown, 8-10 minutes. Cool completely.
- Roughly chop the butternut squash and add it to a bowl with the goat cheese, thyme, and salt. Mix well.
- Divide the filling among the shells. Garnish with additional thyme.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.
How do you cook the butternut squash?
Hi Linsey, the best way to go is to roast it. Preheat the oven to 425°F and line a large baking sheet with parchment paper. Peel the butternut squash. Cut it into 1” cubes, discarding the seeds. Then place the butternut squash cubes on the baking sheet and drizzle with olive oil. Season with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 35 minutes, until tender and lightly browned.