This tart makes a great appetizer or main dish with a green salad. For an easy way to cook and cut squash see the end of the recipe.
- 1 puff pastry sheet, defrosted if frozen
- Olive oil
- Salt and pepper
- 1 butternut or delicata squash
- ½ lb. chorizo ground sausage
- 1 cup grated cheese, I like gruyere, but whatever strikes your fancy
- 1 red bell pepper, cored and sliced into strips
- 1 tsp dried sage
Heat oven to 375 degrees. Peel and remove seeds from the squash and cut into bite-size chunks or use the shortcut cooking method below. For the raw version, drizzle the chunks with olive oil, season with salt and pepper, and cook in a single layer on a baking sheet until tender, about 25- 30 minutes, set aside.
Increase oven heat to 400 degrees. In a frying pan sauté the chorizo and peppers until cooked through.
Roll out the puff pastry on a floured surface with a rolling pin to a rectangle about ¼ “ thick.
Fold in half carefully and place on a baking sheet. Top with the cheese first, then the chorizo/ red pepper, and then the squash and sage. Bake in the oven until the puff pastry is golden brown, around 25 minutes, and serve.
*Shortcut method for cooking squash. Pierce whole squash a couple of times with a paring knife, put on a greased tray, and cook in the oven at 375 until the sides give. About 45-50 minutes depending on the size of the squash. Remove, cut easily in half, scoop out seeds, and enjoy.

Squash, Chorizo, and Sage Tart
Ingredients
- 1 puff pastry sheet defrosted if frozen
- Olive oil
- Salt and pepper
- 1 butternut or delicata squash
- ½ lb. chorizo ground sausage
- 1 cup grated cheese I like gruyere, but whatever strikes your fancy
- 1 red bell pepper cored and sliced into strips
- 1 tsp dried sage
Instructions
-
Heat oven to 375 degrees. Peel and remove seeds from the squash and cut into bite-size chunks or use the shortcut cooking method below. For the raw version, drizzle the chunks with olive oil, season with salt and pepper, and cook in a single layer on a baking sheet until tender, about 25- 30 minutes, set aside.
-
Increase oven heat to 400 degrees. In a frying pan sauté the chorizo and peppers until cooked through.
-
Roll out the puff pastry on a floured surface with a rolling pin to a rectangle about ¼ “ thick.
-
Fold in half carefully and place on a baking sheet. Top with the cheese first, then the chorizo/ red pepper, and then the squash and sage. Bake in the oven until the puff pastry is golden brown, around 25 minutes, and serve.
Recipe Notes
*Shortcut method for cooking squash. Pierce whole squash a couple of times with a paring knife, put on a greased tray, and cook in the oven at 375 until the sides give. About 45-50 minutes depending on the size of the squash. Remove, cut easily in half, scoop out seeds, and enjoy.