Savory Butternut Squash and Cranberry Tart

Servings 8 people



  • 1 Refrigerator pie crust


  • 2 cup diced butternut squash
  • 1-1/2 cup fresh cranberries
  • 3/4 cup diced red onion
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 1 teaspoon Awesome Antler Rub
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp chopped fresh sage


  • 1/3 cup crumbled blue cheese
  • 1/4 cup shelled, toasted pistachios
  • 2 tbsp honey


  • Follow pie crust directions before forming it into a tart pan with removable bottom
  • Place the tart pan and crust into the freezer while you make the filling
  • Preheat oven to 450. Toss squash, cranberries, onion, sage, honey, olive oil and, Awesome Antler Rub in a bowl and mix well.
    Spread parmesan cheese evenly over the bottom of the frozen crust and then top with squash/cranberry filling. Bake until squash is fork-tender (about 30 to 40 minutes). Top with blue cheese, pistachios, and then drizzle with honey. Let cool for 10-15 minutes before slicing.