Brown Sugar-Butternut Squash Tart

Squash for dessert? Oh, yes! Sugar-and butter-laced slices.

8 users rated this recipe an average rating of 4.0
  • Makes: 8 servings
  • Prep: 30 mins
  • Chill: 30 mins to 1 hr
  • Bake: 32 mins 450°F /400 degrees F
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Brown Sugar-Butternut Squash Tart
Recipe Rich Tart Pastry
cup butter
cup packed brown sugar
teaspoon salt
teaspoon ground nutmeg
1 1/2
pounds butternut squash, peeled, halved, seeded and cut crosswise into 1/4-inch thick slices
tablespoons coarse sugar
cup shredded mozzarella or provolone cheese
cup whipping cream
  1. Preheat the oven to 450 degrees F. Prepare Rich Tart Pastry. On a lightly floured surface roll pastry to a 13x10-inch rectangle. Transfer to an 11x8x1-inch tart pan with removable bottom. and press up the sides of the pan. Trim edges even with edge of pan. Place tart pan on a baking sheet. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 minutes more or until pastry is set and dry. Set aside to cool slightly. Reduce oven temperature to 400 degrees F.
  2. In a 12-inch skillet, melt butter over medium heat. Add brown sugar, salt, and 1/2 teaspoon nutmeg. Cook and stir until combined and bubbly. Add squash and cook 5 minutes, stirring frequently. Use tongs to remove squash from saucepan, arranging slices in 2 rows lengthwise over pastry. Spoon over any remaining sauce. Sprinkle with 1 tablespoon coarse sugar.
  3. Bake, uncovered, 15 minutes. Sprinkle with cheese. Bake for 5 minutes more or until pastry is golden and squash is tender. Cool slightly.
  4. For nutmeg whipped cream, in a chilled medium mixing bowl combine whipping cream, and remaining 1 tablespoon sugar and 1/4 teaspoon nutmeg. Beat with electric mixer on medium speed or a large whisk until soft peaks form.
  5. Remove sides of pan; sprinkle with orange peel. Serve warm with whipped cream.
Rich Tart Pastry
1 1/4
cup sugar
cup cold butter, cut up
egg yolks, lightly beaten
tablespoon ice water
  1. In a medium bowl, stir together flour and sugar. Using a pastry blender, cut in cold butter until pieces are pea size. In a small bowl stir together egg yolks and ice water. Gradually stir egg yolk mixture into flour mixture. Using your fingers, gently knead the pastry just until a ball forms. Cover pastry with plastic wrap and chill for 30 to 60 minutes or until pastry is easy to handle.
Nutrition Facts (Brown Sugar-Butternut Squash Tart )
    Per serving:
  • 431 kcal cal.,
  • 27 g fat
  • (17 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 120 mg chol.,
  • 360 mg sodium,
  • 44 g carb.,
  • 2 g fiber,
  • 20 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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