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Squash Bad Eating Habits with Delicious Plant-Based Autumn Treats

Aug 31, 2023 ● By Veronica Hinke

Farmers market stalls are overloaded now with gorgeous squash varieties. There is so much more to do with a squash than roast it. These Butternut Squash Tartlets with Crispy Plant-Based Bacon and Sage are a crave-worthy way to celebrate any type of squash this fall. Pick out your favorite to try this recipe.

Butternut squash provides potassium, calcium, vitamins C and B6, iron and magnesium. These are easy to pack up for lunch on the go, and also pretty for a special meal at home.


Butternut Squash Tartlets with Crispy Plant-Based
Bacon and Sage


Yield: 6 servings


2 strips thick-cut plant-based bacon

½ butternut squash, peeled and cut into thin pie-shape pieces (“quarters”)

2 Tbsp extra virgin olive oil

1 Tbsp honey

¼ tsp sea salt

¼ tsp freshly ground multicolor peppercorns

2 Tbsp fresh sage, chopped

17 oz frozen pastry dough

1 egg (optional, for coating the pastry)

¼ cup vegan cream cheese


Preheat oven to 375° F

In a small roasting pan, bake the vegan bacon in the oven until it is crispy about 45 minutes.

In a large mixing bowl, toss together the squash, oil, honey, salt, pepper and sage.

Cut the pastry dough into 2-by-4-inch rectangles, and arrange them on a parchment paper-lined baking sheet.

(Optional: Using a pastry brush, mix up the egg and paint the egg onto the top of each of the pieces of pastry.)

On top of each piece of pastry, arrange 4 to 5 pieces of the squash; sprinkle the sage and tiny bits of bacon on the top of each piece of pastry. Drizzle the remaining oil mixture over each tartlet.

Scatter tiny bits of the chopped vegan bacon and dabs of the vegan cream cheese on top of each of the tartlets.

Bake in the oven until each piece of pastry is baked all the way through and brown on the tops and edges, about 40 to 45 minutes.

Remove from oven and serve warm.

Veronica Hinke is an author, speaker, journalist, coach and expert on early 20th-century drinking and dining. She is the author of The Last Night on the Titanic and Titanic: The Official Cookbook. Learn more at