Batten Down Butternut Squash Tart

DSCN8756 1024x768 Batten Down Butternut Squash Tart

We set off early for Hop-a-Nose marina in the Catskills.  Since the Erie Canal had just reopened there were dozens of yachts heading the same direction and every sailboat would need their masts stepped, or put back up.  Hop-a-Nose was where we had taken down our mast and it was one of most popular marinas in the area for dropping and stepping masts because of their efficiency, price, and crane.  We wanted to get there before the rush and if possible get going that afternoon.

We pushed hard and got to Hop-a-Nose a little before noon.  We made it just in the nick of time.  Almost before the workers stepped our mast other yachts started arriving and waiting in line for the crane.

While the workers were busy tightening the rigging, I started in on lunch.  A crisp sunny autumn day, I couldn’t think of a better lunch than a butternut squash tart.  I had fallen in love with butternut squash tarts in Argentina.  They make a filling, delicious, and most of all healthy lunch, not to mention being reasonably easy to prepare.

You can eat a slice of tart hot out of the oven, but they are just as good cold.  You can eat them with a knife and fork or just sitting at the helm you can eat it with a fork alone.

Batten Down Butternut Squash Tart


  • ½ butternut squash peeled and cut into large chunks
  • ½ red onion, coarsely chopped
  • 2 eggs
  • 2 T garlic salt
  • 4 oz feta
  • ½ recipe painter perfect piecrust
  • 1 T pepper
  • 2 t thyme
  • ¼ c grated parmesan


  • Preheat oven to 350◦ (170◦ C or medium)
  • Prepare piecrust in pie tin and bake 10-15 minutes, (some people use pie weights or dried beans to weigh the crust down, I don’t and didn’t have any problems)
  • Sautee the onions in 1 T olive oil until translucent, about 5 minutes
  • Boil butternut squash 10-15 minutes
  • Drain and put into bowl
  • Mash squash and add onions, spices, and cheese
  • Allow mixture to cool 5 minutes
  • Stir in eggs
  • Spoon mixture into piecrust and spread around evenly
  • Sprinkle grated parmesan cheese over top
  • Bake for 35 minutes

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