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
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
organic corn starch
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
crystallized ginger, chopped fine
In This Recipe
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.
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.