Roasted Butternut Squash And Amaretti Tart With Brown Butter Sage Crust

March 10, 2011
4 Ratings
  • Makes 1 9-inch tart
Author Notes

This recipe is a play on one of my all-time favorite meals- butternut squash ravioli with a brown butter sage-infused sauce. For the dough, I added my own twist to David Lebovitz's "French Tart Dough Recipe"- posted to his website May 1, 2009. —MEW

What You'll Need
  • Brown Butter Sage Tart Dough
  • 6 tablespoons unsalted butter, cubed
  • 1 tablespoon canola oil
  • 3 tablespoons water
  • 1 tablespoon brown sugar
  • 1 tablespoon sage, finely chopped
  • 1/4 teaspoon salt
  • 1 cup(s) plus 1 tablespoons all purpose flour
  • Butternut Squash Amaretti Tart Filling
  • 3 1/2 cups butternut squash, roasted
  • 1 egg, lightly beaten
  • 1/2 cup amaretti cookies, finely ground (plus 4 crushed cookies for garnish)
  • 1/3 cup(s) plus 1 tablespoons grated parmesan cheese
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  1. Brown Butter Sage Tart Dough
  2. Preheat oven to 375 degrees.
  3. Heat butter in a saucepan over medium high heat until it begins to brown and give off a nutty aroma. Immediately remove from heat.
  4. When brown butter has cooled enough to work with, add the next 5 ingredients (through salt) and stir to combine, incorporating the brown bits on the bottom of the pan.
  5. Add the flour to the brown butter mixture, stirring until a ball of dough forms. Remove dough and press evenly into a 9-inch tart pan with a removable bottom.
  6. Using the tines of a fork, prick the dough all over and bake at 375 degrees for approximately 12-15 minutes, until lightly golden. Cool before adding filling.
  1. Butternut Squash Amaretti Tart Filling
  2. Preheat oven to 375 degrees.
  3. Add all ingredients in the bowl of a food processor with the chopping blade attached (reserving the 4 crushed amaretti cookies for garnish) and process until smooth.
  4. Pour the butternut squash amaretti filling evenly into the cooled tart shell, smoothing top, and bake at 375 degrees for approximately 35 minutes, or until filling is set.
  5. Remove from oven and immediately garnish with reserved crushed amaretti cookies. Cool on a rack for approximately 10 minutes and remove from tart pan.

See what other Food52ers are saying.

  • TheWimpyVegetarian
  • deborah
  • mwagner
  • karla_despirt_lemmo

8 Reviews

deborah November 27, 2015
I made this yesterday for Thanksgiving...Yum! Very nice alternative for the regular pumpkin pie, especially if you are a savory lover. The sage in the crust compliments beautifully. Thanks for the recipe!
mwagner March 11, 2011
I can't wait to try it!
karla_despirt_lemmo March 11, 2011
TheWimpyVegetarian March 11, 2011
coreyt March 10, 2011
I had this for dessert tonghtight too....I loved it!
m B. March 10, 2011
I made this for dessert tonight.... absolutely delicious!!!!!!!!!!!!!!!!!!
dlemmo March 10, 2011
klemmo March 10, 2011
looks delish