To use this filling in a savory tart, find the dough recipe here and the tart assembly and cooking instructions here. I also like this tart filling with an ounce or so of goat cheese crumbled over the tart filling before the dough is pleated. I often use toasted chopped pecans as my “sprinkling layer” over the base of the tart and around the edges (see master recipe), so consider prepping them while making your filling.

Yields enough for 1 regular savory tart or 2 small ones

• 3/4 lb. peeled butternut squash, cut into ½-inch dice
• 1 firm-ripe pear (about 5 ounces), cut into 1/2-inch dice
• 2 tablespoons olive oil
• Kosher salt
• 1 tablespoon unsalted butter
• 1 large shallot, thinly sliced
• 2 teaspoon honey or maple syrup
• 1/2 teaspoon fresh lemon zest
• 1/3 cup chopped dried cranberries or cherries
• 1 to 1 1/2 ounces fresh goat cheese, crumbled while still cold and refrigerated

1. Heat oven to 425 degrees. Line a heavy-duty rimmed baking sheet with a piece of parchment paper. Combine the squash, the pears, the olive oil, and 1/2 teaspoon salt and mix well. Spread in one layer on baking sheet and roast until tender and nicely browned (flip once with a spatula if you like), 25 to 30 minutes. Let cool on baking sheet.
    
2. Heat butter in a small skillet over medium-low heat. Add shallots and a pinch of salt and cook, stirring, until softened and beginning to brown, about 8 minutes. Remove from the heat, add honey or maple syrup, lemon zest, and cranberries or cherries and stir well. Let sit for a few minutes. Combine with squash and pears and mix gently. Let cool. When ready to assemble tart, if you’re using the optional goat cheese, sprinkle it across the filling before pleating the tart, rather than mixing it in ahead.