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Author Notes: Studded with bits of crystallized ginger, this naturally sweetened squash tart (inspired by the Pumpkin Clafouti in Claudia Fleming's book The Last Course) has a dense, custard-like texture. It makes a great fall or winter dessert, of course, but I also love cold slices for breakfast. I used organic canned butternut squash in this recipe, but I'm pretty certain well-drained homemade puree would work out great, too. —WinnieAb
- 1 cup butternut squash purée (I used Farmer's Market brand organic butternut squash)
- 1 cup organic cream (I used raw cream)
- 2/3 cup pure maple syrup, plus a little more for drizzling onto each slice
- 3 eggs, preferably organic and free-range
- 1 teaspoon vanilla extract
- pinch of fine sea salt
- 1/2 cup organic whole wheat flour
- 1 tablespoon organic corn starch
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/3 cup crystallized ginger, chopped fine
- Preheat oven to 425°F.
- Place the squash purée, cream, maple syrup, eggs, vanilla, salt, flour, cornstarch and spices in a blender or food processor and blend until very smooth.
- Butter a 9-inch round pie plate (I used a deep dish pie pan). Pour the batter in, and then sprinkle the crystallized ginger over the batter.
- Place in the oven and bake for 15 minutes. Lower the heat to 375°F and bake for another 15 minutes, or until the center is set. Serve warm or cold, drizzled with a little additional maple syrup.
- This recipe was entered in the contest for Your Best Butternut Squash
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Spike your granita with campari.
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