A simple supper with autumnal allure: Butternut squash with chicken and goatcheese tart

Yesterday I made a simple supper with butternut squash. Butternut squash has a nutty and much sweeter taste than pumpkin. The only downside is that it’s so hard to peel and cut. Luckily there are loads of YouTube videos showing you how to peel and chop it more easily (view here). I made a tart topped with butternut squash, goat cheese, spinach, pine nuts and honey. The recipe is in fact very adaptable because you can make the dough from scratch, but you can also buy packed/tinned Quiche dough, pizza dough, or just use puff pastry. You can make it vegetarian by leaving out the chicken. And you can also substitute the butternut squash by pumpkin. Or you can swap the pine nuts for walnuts. In other words, you can make it your own and vary every time. So simple!

Scroll down for the full recipe.


  • half butternut squash, chopped
  • 400 gr quiche/savoury tart dough
  • 300 gr smoked chicken, sliced
  • 150 gr soft goat cheese
  • 1 large chopped onion
  • 3 medium bay leafs
  • 10 sprigs of thyme
  • 2 tbsp of honey
  • 1 tbsp pine nuts
  • hand of fresh spinach
  • 100 ml chicken broth
  • black pepper


  • Preheat oven to 200°C
  • Oil tart mold and set aside
  • In a pan, bake the onions, bay leaf, butternut squash, smoked chicken and thyme in olive oil
  • Season with black pepper
  • Add the chicken broth, put on a lid and let simmer until the butternut squash is soft but not too soft or it’ll get mashy
  • Take it off the heat, discard the bay leaf, and set aside
  • Roll the dough and cut it in a circle. Cover the mold, and make some holes in the surface of the dough with a fork
  • Place it in the oven for 20 minutes
  • wash the spinach and ensure that they are as dry as possible, so shake off any excess water
  • Take it out, and cover the bottom with spinach leafs
  • Arrange the butternut squash and chicken mix on top until completely covered and top it with pieces of goat cheese
  • Sprinkle some pine nuts on top
  • Spoon the honey evenly on top
  • Place the tart in the oven until the cheese has slightly melted and the dough crust is brown (+/- 10 min)

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