Fall

Spiced Maple Butternut Squash Tart

by:
October 28, 2010
0 Ratings
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
Ingredients
  • 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
In This Recipe
Directions
  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.
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  • AntoniaJames
    AntoniaJames
  • TheWimpyVegetarian
    TheWimpyVegetarian
  • Lizthechef
    Lizthechef
  • lapadia
    lapadia
  • thirschfeld
    thirschfeld
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.

14 Reviews

AntoniaJames May 7, 2011
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)
 
Author Comment
WinnieAb May 7, 2011
Thanks so much AJ...so happy to know you liked it!
 
AntoniaJames November 3, 2010
I can definitely see having a slice of this for breakfast!! Very nice, WinnieAb! ;o)
 
TheWimpyVegetarian October 29, 2010
This looks great! I'm making this one soon!
 
Author Comment
WinnieAb November 1, 2010
Thanks! Let me know if you do!
 
TheWimpyVegetarian November 2, 2010
I definitely will!
 
Lizthechef October 28, 2010
I missed this - who needs pumpkin!?! I want to try this ASAP...
 
Author Comment
WinnieAb November 1, 2010
I love 'em both...you could make this with pumpkin instead, if you like.
 
lapadia October 28, 2010
I love this WinnieAb!
 
Author Comment
WinnieAb November 1, 2010
Thanks lapadia!
 
thirschfeld October 28, 2010
that looks really really good.
 
Author Comment
WinnieAb November 1, 2010
I really liked it :)
 
drbabs October 28, 2010
yum
 
Author Comment
WinnieAb November 1, 2010
thanks!