Recipes & Food Styling

Butternut Squash Tartlets with Bacon and Sage

Sunday Supper: A very special meal for one of the last days of #BreastCancerAwarenessMonth 2022!

One of my favorite foods for fighting triple negative breast cancer is butternut squash. It’s a terrific source of potassium, calcium, vitamins C and B6; iron and magnesium.

These Butternut Squash Tartlets with Bacon and Sage are another great new way to eat more of this wonderful ingredient!

Butternut Squash Tartlets with Bacon and Sage 

Makes 6 servings

1/2 of a butternut squash, peeled and cut into thin pie shape pieces (“quarters”)

2 Tablespoons extra virgin olive oil 

1 Tablespoon honey

1 pinch pink Himalayan sea salt

1 dash of freshly ground multi-color peppercorns 

2 Tablespoons fresh sage, chopped

1/2 of a package of frozen pastry dough

1 egg 

2 Tablespoons cream cheese

2 strips bacon, baked until crispy and chopped

Preheat oven to 375 degrees. 

In a large mixing bowl, toss together the squash, oil, honey, salt, pepper, and sage.  

Cut the pastry dough into 2-inch by 4-inch rectangles, and arrange the pieces on a parchment paper-lined baking sheet. Using a pastry brush, mix up the egg and paint the egg on each of the pieces of pastry. 

On top of each piece of pastry, arrange 4 to 5 pieces of the squash; sprinkle the sage, tiny bits of the cream cheese and bits of the bacon on the top of each piece of pastry. Drizzle the remaining oil mixture over each tartlet. 

Bake in oven until each piece of pastry is baked all the way through and brown on the tops and edges, about 40 to 45 minutes.

Remove from oven, and serve warm.