Spiced Maple Butternut Squash Tart

By • October 28, 2010 • 14 Comments


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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

Serves 8

  • 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
  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. 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.

Tags: breakfast, Desserts, fall, winter

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about 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I made this a few weeks ago, using some canned pumpkin puree I found hiding in the back of my pantry. I didn't use the full amount of maple syrup, but sprinkled some cinnamon sugar over the top, with the crystallized ginger, before baking. Simply delicious! Thank you, WinnieAb, for another superb recipe!! ;o)

Winnie100

about 2 years ago WinnieAb

Thanks so much AJ...so happy to know you liked it!

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I can definitely see having a slice of this for breakfast!! Very nice, WinnieAb! ;o)

Chocolate_peppermint_truffle_cookies_032

over 2 years ago TheWimpyVegetarian

This looks great! I'm making this one soon!

Winnie100

over 2 years ago WinnieAb

Thanks! Let me know if you do!

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over 2 years ago TheWimpyVegetarian

I definitely will!

Newliztoqueicon-2

over 2 years ago Lizthechef

I missed this - who needs pumpkin!?! I want to try this ASAP...

Winnie100

over 2 years ago WinnieAb

I love 'em both...you could make this with pumpkin instead, if you like.

P

over 2 years ago lapadia

I love this WinnieAb!

Winnie100

over 2 years ago WinnieAb

Thanks lapadia!

Dscn0826

over 2 years ago thirschfeld

that looks really really good.

Winnie100

over 2 years ago WinnieAb

I really liked it :)

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over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

yum

Winnie100

over 2 years ago WinnieAb

thanks!

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