Roasted Butternut Squash & Caramelized Onion Tart with Brie, Cranberries & Maple Pecans

Roasted Butternut Squash & Caramelized Onion Tart with Brie, Cranberries & Maple Pecans is a beautiful sweet-and-savoury tart featuring golden roasted butternut squash, deeply caramelized onions, creamy Brie, tart dried cranberries, and crunchy maple-glazed pecans. Everything comes together on crisp, flaky puff pastry for an impressive yet straightforward dish that’s perfect for entertaining, cosy dinners, or a special seasonal table.

Ingredients

For the Tart

• 1 sheet puff pastry, thawed
• 3 cups (450 g) butternut squash, peeled and cut into small cubes
• 2 large onions, thinly sliced
• 2 tbsp olive oil
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 5 oz (140 g) Brie cheese, thinly sliced
• 1/3 cup (50 g) dried cranberries

For the Maple Pecans

• 1/2 cup (60 g) pecans, roughly chopped
• 1½ tbsp maple syrup
• 1/4 tsp cinnamon
• Pinch of sea salt

For Finishing

• 1 tbsp fresh thyme leaves
• 1 tbsp balsamic glaze, optional
• Freshly cracked black pepper

How to Make Roasted Butternut Squash & Caramelized Onion Tart

1. Prepare the Oven

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. Roast the Butternut Squash

Place the cubed butternut squash on a baking tray. Drizzle with 1 tbsp of olive oil and season with salt, black pepper, and dried thyme.

Toss well to coat, then roast for 20–25 minutes, until the squash is tender and lightly caramelised around the edges.

3. Caramelize the Onions

While the squash is roasting, heat the remaining olive oil and butter in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt.

Cook for 25–30 minutes, stirring occasionally, until the onions are very soft and deeply golden.

4. Prepare the Puff Pastry

Place the thawed puff pastry on the prepared baking sheet. Lightly score a border about 1 inch from the edge, being careful not to cut all the way through.

Prick the centre several times with a fork. This helps create a defined border while keeping the centre flatter for the toppings.

5. Build the Tart

Spread the caramelised onions evenly over the centre of the puff pastry. Arrange the roasted butternut squash over the onions in an even layer.

6. Add the Brie & Cranberries

Place the thin slices of Brie evenly over the roasted squash. Scatter the dried cranberries across the top.

7. Bake

Place the tart in the oven and bake for 20–25 minutes, until the puff pastry is deeply golden and crisp and the Brie is soft and melted.

8. Make the Maple Pecans

While the tart bakes, place the chopped pecans in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently.

Add the maple syrup, cinnamon, and sea salt. Stir for another 1–2 minutes, until the pecans are glossy and lightly caramelised.

Transfer the maple pecans to a piece of parchment paper and allow them to cool slightly.

9. Finish the Tart

Remove the tart from the oven and immediately scatter the maple pecans over the warm Brie and roasted squash.

10. Garnish & Serve

Finish with fresh thyme and freshly cracked black pepper. Add a light drizzle of balsamic glaze if desired.

Slice the tart and serve warm while the pastry is crisp, the Brie is soft, and the roasted vegetables are still warm.

Why You’ll Love This Tart

This tart brings together several contrasting flavours and textures in one simple dish. The roasted butternut squash adds natural sweetness, while the caramelized onions provide a rich savoury base. Creamy Brie melts beautifully over the top, and dried cranberries add a bright fruity note.

The maple pecans are the finishing touch, adding crunch and a subtle sweetness that works especially well with the creamy cheese and roasted vegetables. A little balsamic glaze can add another layer of tanginess if you choose to use it.

Tips for the Best Tart

• Give the onions time: Cooking them slowly helps them become soft and deeply golden.
• Don’t overcrowd the squash: Spread the cubes out on the baking tray so they have room to roast and caramelise.
• Keep the pastry cold: Work with the puff pastry while it is still chilled but flexible for the best texture.
• Watch the pecans: Maple syrup can caramelise quickly, so stir constantly during the final minute or two.
• Serve warm: The Brie is especially creamy and the puff pastry is at its crispest when served shortly after baking.

Serving Suggestions

This roasted butternut squash tart can be served as a light main course alongside a simple green salad. It also makes a lovely appetiser when sliced into smaller pieces and served warm.

The combination of roasted squash, caramelised onions, Brie, cranberries, and maple pecans makes it particularly well suited to autumn and winter meals, festive gatherings, and cosy weekend dinners.

Frequently Asked Questions

Can I use pre-cut butternut squash?

Yes. Pre-cut butternut squash can be used as long as it is cut into small, relatively even cubes so that it roasts evenly.

Can I use another cheese instead of Brie?

The recipe specifically uses Brie for its soft, creamy texture. If you substitute it, choose a cheese that melts well and complements the roasted squash and caramelised onions.

Can I skip the balsamic glaze?

Yes. The balsamic glaze is listed as optional, so the tart can be served without it.

How should I serve the tart?

Serve it warm, sliced into portions. It works well as a light meal, appetiser, or seasonal side dish.

Nutrition & Timing

Details	Amount
Prep Time	25 minutes
Cook Time	50 minutes
Total Time	1 hour 15 minutes
Servings	6
Calories	Approx. 445 per serving
Protein	Approx. 10g per serving

Final Thoughts

Roasted Butternut Squash & Caramelized Onion Tart with Brie, Cranberries & Maple Pecans is a wonderfully balanced combination of flaky pastry, sweet roasted vegetables, creamy cheese, tangy cranberries, and crunchy maple pecans.

It’s simple enough to prepare at home but has the kind of presentation that makes it feel special. Serve it warm with fresh thyme and, if you like, a little balsamic glaze for a delicious seasonal dish.

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