Hey there, friends!
Are you in the mood for something cozy and delicious? I’ve got just the thing for you!
Today, I’m sharing a recipe for a mouth-watering butternut squash tart.
It’s packed with flavor and perfect for any occasion, whether it’s a dinner party or a cozy night in.
Let’s dive in and get cooking! You’re going to love this one!
Suggestions for Ingredient Substitution
Plain flour can be replaced with almond flour or a gluten-free all-purpose flour blend for those with gluten sensitivities. When using almond flour, reduce the butter slightly as it contains more fat. For gluten-free blends, follow the package instructions for substitution ratios.
Butternut squash can be substituted with sweet potato or pumpkin, maintaining a similar texture and flavor profile. These alternatives offer comparable nutritional benefits and can be prepared using the same cooking method as the original recipe.
Cream cheese can be swapped with Greek yogurt or cashew cream for a lighter or dairy-free option. Greek yogurt provides a tangy flavor and increased protein, while cashew cream offers a rich, creamy texture suitable for vegans. Adjust the sweetness as needed when using these substitutes.
| Preparation Time | 20-30 minutes |
| Cooking Time | 60-75 minutes |
| Total Time | 80-105 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 10-15 g
- Fat: 40-50 g
- Carbohydrates: 100-110 g
Ingredients
- 3/4 cup plain flour
- 1 teaspoon granulated sugar
- 1/8 teaspoon sea salt
- 2 ounces butter, diced
- 2 ounces chilled water
- 1 1/4 cups butternut squash, cubed
- 1 tablespoon olive oil
- 4 ounces softened cream cheese
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon granulated sugar
- 1/8 teaspoon salt
- 1/4 cup pomegranate syrup
- 1/4 cup pomegranate arils
Step 1: Preheat and Roast the Squash
Begin by preheating your oven to 400°F.
In a large mixing bowl, add the squash and a bit of oil.
Toss to coat the squash evenly.
Spread the coated squash onto a baking sheet with sides and roast for 30 minutes until tender.
Step 2: Prepare and Roll the Tart Crust
While the squash is roasting, make the tart crust.
In the bowl of a food processor fitted with a standard blade, combine the flour, salt, and sugar by pulsing a few times.
Add the butter and pulse until the mixture resembles a small, pea-like meal.
With the processor running, slowly add water just until a dough ball forms.
Turn the dough out onto a lightly floured surface and roll to approximately 1/4″ thick.
Coat two mini tart pans with cooking spray.
Cut the dough in half, re-rolling if needed, and press it into each tart pan to ensure it reaches all the way up the sides.
Prick the bottom with a fork a few times or use pie weights to prevent puffing.
Step 3: Pre-Bake the Tart Shells
Once the squash is done roasting, remove it from the oven.
Next, place the tart shells in the oven and bake just the dough for 15 minutes to set the crust.
Step 4: Prepare the Squash Filling
In the meantime, transfer the roasted squash to the bowl of a food processor with a standard blade.
Pulse for 1-2 minutes until smooth, scraping down the sides as needed.
Add the cream cheese, cinnamon, nutmeg, sugar, and salt.
Continue processing until thoroughly combined and smooth, about another 2-3 minutes.
Step 5: Fill and Bake the Tarts
Remove the pre-baked tart shells from the oven.
Divide the prepared butternut squash filling between the two tart shells, spreading it evenly.
Return the filled tarts to the oven and bake for an additional 15 minutes until the filling is set.
Step 6: Serve the Tarts
Once baking is complete, remove the tarts from the oven and let them cool slightly.
Carefully take the tarts out of their pans.
Top with a drizzle of simple syrup and a sprinkle of pomegranate seeds for added sweetness and texture.
Serve the tarts immediately while still warm.
