Squash Tart
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups coarsely grated buttercup or kabocha squash
- â…“cup maple syrup or honey
- â…“cup heavy cream
- ½cup dried cranberries
- 1tablespoon minced crystallized ginger
- ½teaspoon ground allspice
- ¼teaspoon ground cloves
- ¼teaspoon salt
- 2eggs
- 1partially baked 9-inch tart shell
Nutritional analysis per serving (4 servings)
278 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 35 grams sugars; 4 grams protein; 215 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Combine squash, maple syrup or honey, cream, cranberries, ginger, allspice, cloves and salt. Mix thoroughly. Taste, and adjust seasoning, adding more spice if you like. Add eggs, and mix well again so ingredients are completely combined. Pour into prepared tart shell. Set pan on baking sheet on shelf in lower third of oven.
- Step 2
Bake 50 to 55 minutes, until filling is fully set. Cool completely before cutting.
Private Notes
Comments
My family has made this every year for at least 10 years. We love it. Its a side, a sweet side, so not a dessert. Think of it similar to a sweet potato casserole but a bit more sophisticated.
This was absolutely delicious! I added chopped pecans and served it with ice cream. I will definitely make again!
Tasty, but confusing. Is it a dessert? Is it a savory side? It's a little too sweet/spicy/heavy to be a traditional side, but too "squash-like" for a traditional dessert. I had to use ground ginger instead of crystalized and left out the cranberries in deference to my daughter who does not like them. I think the cloves are a little heavy or I may have over-added. Nice, but confusing.
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