Butternut Squash and Mushroom Tarts

Roast butternut squash squares topped with caramelised onions, mushrooms, peas, and a creamy tarragon sauce.

Vegetarian Healthy Main Course Gluten Free Dinner Party

Estimated Nutrition

Calories

455.1

kcal / serving

1820.4 kcal total

Carbs

23.7g

per serving

94.6 g total

Fat

39.6g

per serving

158.2 g total

Protein

6.2g

per serving

24.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

125

Double Cream

Fruits

0.5

piece

Lemon

juice only

NutsSeeds

clove

Garlic

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

tbsp

Tarragon

chopped fresh

OilsFats

Olive Oil

for drizzling

Olive Oil

for the topping

Vegetables

piece

Butternut Squash

peeled, cut into four thick square slices

piece

Onion

sliced

450

Mushroom

assorted

tbsp

Peas

fresh or frozen

bunch

Watercress

baby, to serve

Method

Preheat the oven to 200°C.

Cut the squash into four thick square slices.

Roast squash with oil, garlic, and seasoning for 12-15 minutes until soft.

Sauté onions in a frying pan for 20 minutes until caramelised.

Add mushrooms to the pan and cook for 5 minutes.

Stir in lemon juice, peas, cream, and tarragon, simmering until the sauce thickens.

Spoon mushroom mixture over the squash and serve with watercress.