Butternut squash and mushroom tarts

Butternut squash and mushroom tarts

Use butternut squash as a delicious alternative to pastry - perfect for a vegetarian dinner party.


For the butternut squash base
For the topping

Preparation 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.

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