A whole butternut squash tart with crispy sage leaves on top

Butternut squash tart

Name: Butternut squash tart
Prep time: 35 min
Cook time: 1 h 5 min
Total time: 1 h 40 min
Yield: 4-6
Ingredients: 185g plain flour plus extra for dusting; 40g walnuts; 120g butter cold, cubed, plus extra for the tin; 1 egg; 1kg butternut squash peeled, halved, deseeded and sliced into 1½cm half moons; 2 tbsp olive oil plus a drizzle; ½ tsp pul biber; ½ tsp coriander seeds; ½ tsp cumin seeds; 1 small red onion finely sliced; 1 lemon zested and juiced; 200g feta (or vegetarian alternative) crumbled; 180ml double cream; 6 large sage leaves or 8 small ones; 1 tbsp rose or apricot harissa

Rosie Birkett

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4-6

Easy

Prep: 35 mins

Cook: 1 hr and 5 mins

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Make a centrepiece squash tart with walnut pastry, silky whipped feta and warming spices, perfect for entertaining this autumn

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Try Rosie's butternut squash tart, then check out our best savoury tarts and more ways with butternut squash.

Recipe author Rosie Birkett says: Autumn is a time when my kitchen comes alive once more in earnest and I fall back in love with those slow, careful kitchen crafts like tart making. Seasonal produce at this time of year lends itself to the gentle rhythm of kitchen pottering and asks you to work a little harder than the ripe, showy goods of high summer, but rewards you richly for your efforts. Among the stars of this season are gourds and squashes, whose sweet, nutty flavours are a key part of my autumnal cooking repertoire.

The allure of squashes lies in their versatility. From comforting soups that hug the soul on chilly evenings to hearty stews that beg to be shared with loved ones around a candlelit table, these humble gourds inspire creativity and nourish in equal measure. And they also look rather nice as table decorations until you decide their time has come.

While there are so many gorgeous varieties out there at this time of year – and I’m always on the lookout for Crown Prince, Red Kuri and Kabocha – I find myself drawn to the butternut squash, with its curved neck and smooth, cream skin. It’s easy to come by in most food shops at this time of year and gives real bang for your buck in flavour terms.

This tart is a showcase for my favourite thing to do with butternut, which is to roast it with some aromatic spices – I favour cumin for its warmth and earthiness, and coriander seed for the zing, plus a little pul biber for sweet, smoky heat. Roasting enhances the squash’s natural sweetness and deepens its flavours.

My tart props the roasted squash up on a fluffy, creamy, moussy layer of whipped feta, under which pickled red onion cuts through the richness of the nutty, super-crumbly walnut pastry. It’s all crowned with crispy fried sage leaves and a drizzle of their wonderfully aromatic oil. It’s a dish that invites us to slow down and connect with the seasons, and I really hope you’re going to love it as much as I do.