Sage and Butternut Squash Tart with Weed-Infused Chili Honey

This recipe has a handful of steps, but it’s actually super easy to make and looks très chic! Plus, chili honey is also great on biscuits, fried chicken, and roasted pumpkin too! 

Serves about 15 as an appetizer.


1 package frozen puff pastry (17.25oz), thawed

1 egg, beaten

1/2 tsp water

1 small butternut squash, peeled and sliced very thinly.

1/4 c honey

2-3 packets Swifts Cannabees Honey

1-2 birds eye or Fresno chiles, minced

3.5 tbsp olive oil

1 handful fresh sage leaves

thinly shaved parmesan (optional)

cracked black pepper & coarse or flaky salt (to taste)


Preheat the oven to 375

Remove the two sheets of pastry from the puff pastry package, separate them, and gently roll each one out on a floured sheet of parchment paper. Place them on a cookie sheet side by side.

Tip: Keep your packets of Cannabees in your pocket to reduce viscosity for later when incorporating into your honey chile mixture!

Using a pastry brush, lightly brush the tops of both pastries with the beaten egg (you should have a little egg wash leftover, so set it aside because you’ll use the rest later).

Thinly slice your butternut squash using a knife, or mandolin, if you have one! Distribute slices evenly over the two pastries, leaving about 1/2 in around the border as the crust. You can and should overlap the squash pieces.

Cover the pastry with a sheet of parchment paper and place another cookie sheet over top. If you don’t have an extra cookie sheet, you could use a couple of plates. The idea is just to add a little weight to the top while you par-bake the pastry so it doesn’t over-puff.  Bake in the preheated oven for about ten minutes.

Meanwhile, get started on the chili-honey. Measure the 1/4c non-infused honey out into a small saucepan and add 2.5tbsp of water.

Add the Cannabees Honey packets and the chile(s). Bring the mixture to a boil and cook, stirring often, until syrupy, about 5 minutes. Turn the heat down to a simmer and keep on the stove top for about ten minutes to thicken and infuse with spice.

In a separate pan, heat the 3.5tbsp oil (or ghee if you prefer). Get out a plate and place a paper towel on top to absorb extra oil from the sage leaves after they are fried.  Add the sage to the oil and watch carefully removing it promptly when it’s crispy, but not burnt. It’s a good idea to practice with one leaf first, so you can get a sense of the frying time without sacrificing the whole handful if you don’t nail it on your first try. (It should be about 30 seconds.)

If you forgot to set the oven timer, now is a good time to check on that pastry. It should be slightly puffy and beginning to brown on the crust. Remove the top pan and parchment paper. Brush the remaining egg wash over the crust and a little olive oil over the squash. Sprinkle some salt over top and return it to the oven, uncovered, for 25-30mins.

When the pastry is done, remove it from the oven and brush or drizzle the honey mixture over top of the squash. Finally, garnish with the cracked black pepper, crispy sage, and parmesan if you choose!

Bon Appétit! Tag us on instagram @dockside.cannabis with your squash tart pics!