Butternut Squash Blue Cheese Tart with Watercress & Pinenuts

3.3/5 rating (52 votes)
  • Serves: 4
  • Prep Time: 30 mins
  • Ready in: 1 hour 30 mins
  • Difficulty: Moderate
  • Print:
Butternut Squash Blue Cheese Tart with Watercress & Pinenuts


  • 1 x 750g butternut squash
  • 6 medium onions, in the skin
  • 1 x 500g block all butter puff paste
  • 250g Cropwell Bishop Stilton
  • 6 tbsp mayonnaise
  • 2 tbsp extra virgin olive oil
  • 150g watercress, roughly
  • 75g toasted pinenuts

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  • Pre heat the oven to 200C.
  • Cut the squash in half and place into a baking tray, then drizzle with a little olive oil and salt and pepper.
  • Add the onions in the skin.
  • Roast for 45mins to 1 hour until the squash is cooked and you can run a skewer through the onions with no resistance.
  • Once cooked remove and cool, reduce the temp of the oven to 180C
  • Next roll out the pastry into a large square and dock well with a fork.
  • Cook in the pre-heated oven set at 180C, cook for 20 minutes, so the paste is half cooked, then remove from the oven.
  • Break up the cheese into a bowl and add the mayo.
  • Peel the squash and break into 2-3cm pieces, roughly then dot over the pastry.
  • Dot over the blue cheese dressing all over the onions and squash, and then season well with ground black pepper, and drizzle a little extra virgin oil over.
  • Place the tray back into the oven and cook for 20 or so minutes until the pastry is cooked.
  • Whilst that is cooking, run and knife through the watercress.
  • Remove the cooked tart from the oven and serve on a chopping board.
  • Sprinkle over the pinenuts and watercress
  • Serve warm.