Butternut Squash Tart

Recipe serves 6 to 8 in a 9" by 9" tart tin.



I used a pack of ‘Jus Rol’ shortcrust pastry.

But you could use any pre-made shortcrust pastry, our Broccoli Shortcrust recipe (linked below) or even make your own!



1 tbsp oil

1 medium butternut squash

4 cloves garlic

1 tsp wholegrain mustard

50g soaked cashews

4 heaped tbsp nutritional yeast

2 tsp corn starch

1 tsp thyme

half tsp nutmeg

250ml dairy-free milk (I used soya)

1 tbsp apple cider vinegar or lemon juice

half stock cube

salt and pepper to taste

Root vegetable top:

1 medium beetroot

1 large carrot

1 large parsnip

1 tbsp oil


Preheat your oven to 180 degrees celsius.

Peel the skin off the butternut squash and chop into chunks.

Place into the oven with salt and olive oil, bake for 30 minutes until fork tender.

In the last 15 minutes of cooking the squash, wrap your garlic cloves in tin foil and roast alongside the squash.

To soak your cashews, place them into a bowl and cover with boiling water.

Leave to soak for 15 to 20 minutes and drain before using in the filling.

Once your squash is cooked, place into a blender with the rest of the filling ingredients.

Peel the cooked garlic and place the flesh into the blender.

Blend everything until completely smooth.

Place the filling into the fridge to ensure it is cooled before spreading on your pastry base, this will stop your tart getting a soggy bottom!

Roll out your pastry onto a lightly floured surface to about quarter inch thickness.

(I like to do this on a sheet of baking paper so there’s no chance of anything sticking.)

Once your dough is rolled out, carefully place it into your tart tin and gently press the dough into the tin.

Trim any extra pastry along the edges.

Blind bake the base for 10 minutes at 180 degrees celsius.

(You can do this simply by placing a circle of baking paper over the dough and weighing it down with dry rice, this ensures the pastry doesn’t rise up in the centre.)

After 10 minutes take the paper and rice off the tart.

Place the tart back in the oven uncovered for 5 minutes until the centre looks lightly baked.

Prep your root vegetables by slicing your parsnip, carrot and beetroot into thin rounds and set to one side.

Assemble your tart by spreading the butternut mixture onto the base.

Then proceed to layer your root vegetables, overlapping each other working from the outside in.

Drizzle 1 tbsp over oil, and a pinch of salt and pepper.

Bake for 45 to 60 minutes at 180 degrees celsius or until your root vegetables look golden and crispy.

Leave to cool for 10 minutes before serving! Slice up and enjoy! x