Butternut Squash and Mushroom Tart with Gruyère

This was perfect for a fancy lunch. I used a prepared crust this time, but next time I would like to do the crust from the recipes. I followed the recipe for the filling with the exception of adding a third cup of duxelles I had left from another recipe. I thought it was a good addition as it added a bit of umami to the filling. And I ended up adding more mushrooms as the topping was a little sparse. And of course, more cheese because cheese.. Next time I make this, I think I will increase the filling to 1.5 times the ingredients. It seemed a little too shallow. I will also add the ham to the filling (as it seemed lost as part of the topping). But it tasted delicious and looked lovely on the plate with its bright yellow filling and mushroomy, cheesy top. I served it with a spinach salad and roasted asparagus. Everyone raved.

I used pumpkin instead of butternut squash as I had some of last year's frozen puree to use up.  I added some garlic and sage for extra flavor, and used parm as the mix-in as I didn't have enough Gruyere.  I also had some home-cured bacon to try out and cubed some up to sautee along with the button mushrooms.  The DH was non-plussed as this is a borderline "weird" recipe, and perhaps this review is of limited helpfulness with all the substitutions but at least this speaks to the recipe's versatility.  In any case this is a different, unexpected use of winter squash from the typical soup or pasta recipes and I would probably make it again.

We've made this recipe several times over the years and enjoy it as a (mostly) vegetarian option.  The two modifications we do are: 1)Substitute 8 oz baby bella mushrooms for the shiitake.  We buy it presliced and chop before sautéing.  2) We roast the butternut squash in the oven prior to putting in the food processor to get a deeper, caramelized flavor. (425 F oven for 25-20 mins; turn the squash once during roasting).  This is a yummy dish that two of us are able to get two meals out of.  Also used this to entertain with and our family loved it.  

MLDenver is right on in the flavor dept. I also used store bought pie shell bc I needed to get rid of it and didn't bother with food processor. Roasted squash with onion and some minced garlic (Tbsp) and threw in some chopped sage and then mashed it all with a ricer. Added smoked paprika at the end of mushroom/pancetta cooking (I used prosciutto). Delish!

AMAZING!!!!! Accidentally added 1 egg and it still tasted great!!!

Without the pancetta and wine it was a little too sweet, so I will try some of the ideas here to boost the savory element. But I love all the ingredients, they work well, and it's a beautiful dish - great for brunches, too.

I made this recipe because I like all the ingredients in it, but I was very disappointed with the end result.

Out standing. One recipe must share. Have not been able to get enough of this. Went to buy more pancetta at the grocerie store and the ladies in the deli asked what we were making and when we told them they asked for the recipe. Just prep ahead of time. I prefer this crust to regular pie shells.

This was AMAZING!! It was a bit labor intensive and a bit tricky with the timing for the recipe. But I think that is b/c they are trying to make it a "quick meal". So next time I would make sure I had everything prepped beforehand. I don't eat dairy, so I omitted the cheese. I was worried it would be bland without, but it was not! The crust is so good. I noticed many used a premade one, but this one really took no time and you can definitely appreciate it with every bite. I think my husband mentioned how good it was 3-4 times during the meal :) I also used turkey bacon b/c I don't eat pork. They only negative is that we didn't have leftovers!

I added some chipotle peppers to the squash for a little zing. Very good.

Yum! We cheated and used store bought crust. Flavor combo was amazing, and great re-heated. Really didn't take much prep work. Next time will dice the squash and onion together in a food processor to make it even faster.

The ingredients in this recipe peaked my interest and followed the recipe to a "T" but was somewhat disappointed. I decided not to give up and tried it again with a few personal changes. The second time used canned pureed squash and a ready-made pie crust.....awesome. My family consumed the entire tart at one meal. The creamy texture of the squash was perfect with the mushroom and cheese mixture. A new family favorite.

I even made the dough by hand and it took almost no time at all. How can you go wrong with pie, mushrooms, pancetta and squash? Delicious and lovely to look at.

I didn't use any pre-chopped ingredients and it took about 45 minutes to make. I had to double the crust (maybe my pie plate was too big?) but the crust was super easy to make. I thought it was good and hearty. My meat-loving husband loved it. I think my only complaint is that if you take a bite without the pancetta/mushroom topping, there's not much flavor besides the butternut squash.

I made this once and thought it was good, but a bit too heavy. I modified it by removing a few ingredients, using cubed butternut squash, and cooked it on a puff pastry. The result was a lighter, more appetizer-friendly dish. I reviewed it here: http://sctosf.com/butternut-squash-mushroom-tart/

LOVE this dish! I've made it for lunch the last two weeks and have enjoyed every bite as have several friends I've shared with. The prep is about 10 mins if chopping all ingredients, the baking process does require staying close but you can leverage that for additonal prep. I added smoked paprika to the crust and garlic and sage while the squash/onions sauted. It's worth getting the shitake mushrooms and used a caved aged gruyere. It's worth getting high quality ingredients - it makes the flavor! I love the idea of roasting the squash - will try that next time w/ some roasted garlic! Oh also used 2 pieces of bacon instead of the pancetta (I deep some precooked in the freezer). Easy enough for everyday and definitely tasty enough for a special meal. It has a lovely presentation. Enjoy!

This was so delicious! It felt filling and satisfying, even though it had no substantial meat.The shiitake mushrooms were wonderful mixed with the pancetta (I had a 3-oz package, which seemed more than enough). The egg binding was light enough to keep the squash flavor predominant. I followed the recipe mostly as written, with the exception of a packaged pie crust, and adding some hot pepper sauce to the squash filling. I think next time, I will add some sage leaves as well. With everything prepped in advance, this came together easily, and was such a pretty meal, I would be happy to serve it to company. It would be a lovely brunch or luncheon dish as well. Hooray for butternut squash, and this delicious way to serve it!

it is time consuming like others have said, but well worth it! would be great for thanksgiving dish

I loved this recipe. It is a bit of work, and definitely not just 30 minutes start to finish. However, by having everything prepped before I started, it came together easily. The shitake mushrooms really made this dish.

Turned out delicious! I didn't buy any pre-chopped ingredients and it still didn't take me long at all to make this. I couldn't find pre-chopped squash, either, but it's pretty darn easy to just rub the whole squash down with oil, wrap it in foil, and bake until the skin starts to fall off. I totally plan on bringing this to my family Thanksgiving this year.

This is one of my favorite recipes of the fall! It is a little time-consuming - I blind baked the crust, and assembled the squash filling and the mushrooms the night before, so all I had to do was bake it when I got home from work - but I think the flavor combo is outstanding! (Note, some of my squash was pre-oven-roasted kabocha, b/c I had some left over, which I mixed with the butternut after I cooked it; also, I was a little nervous the raw egg mixed into the squash wouldn't cook enough in the short baking time, so I baked the pie a little longer than directed - about 5 min. extra).

I loved this recipe. I couldn't find pre-chopped butternut squash, and after going through the hassle of peeling/chopping one, and realizing it gets pureed anyways, I'm going to use frozen pureed squash next time. The topping of pancetta/mushrooms are very delicious, and the crust was great as well

This was a lot of work and not much reward. I didn't use pre-chopped ingredients, and this dish took me well over 45 min total. The only change I made was using cheddar instead of gruyere, but the overall dish was lacking in flavor. All I tasted was crust in every bite. Wouldn't make this one again.

Made this today; really good. I chopped the squash in a food proc like it says and then sauteed with onions, but you could definitely roast it with the onions instead, then mash it up a bit. You blend it with the egg and cheese mixture anyway, so as long as it's nice and soft it's good. Note that this cooks in three stages: first the crust blind; then the squash/cheese; then the mushrooms/pancetta. I used baby Portobello mushrooms instead of shiitakes. I don't live in a universe where pancetta comes prechopped, but that didn't add much time. This seems like a lot of steps but wasn't too time consuming. Just don't run away too far from the kitchen while you're taking it in and out of the oven...use the time to make a side dish or dessert :) (I did green beans with shallot and toasted almonds.)

Haven't tried yet-prepping ingredients to make for tomorrow night. Question though: Should I cook the squasg(roast in oven) before processing for filling or use it raw? Thank you.