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Brown Sugar-Butternut Squash Tart

Makes: 8 servings
Prep 30 mins Chill 30 mins to 1 hr Bake 450°F 32 mins  /400 degrees F Cool 20 mins
Brown Sugar-Butternut Squash Tart
  • 1  Recipe  Rich Tart Pastry
  • 1/3  cup  butter
  • 1/3  cup  packed brown sugar
  • 1/2  teaspoon  salt
  • 3/4  teaspoon  ground nutmeg
  • 1 1/2 - 2  pounds  butternut squash, peeled, halved, seeded and cut crosswise into 1/4-inch thick slices
  • 2  tablespoons  coarse sugar
  • 1/3  cup  shredded mozzarella or provolone cheese
  • 1/2  cup  whipping cream
  • 1  tablespoon  finely shredded orange peel

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  cups  all-purpose flour
  • 1/4  cup  sugar
  • 1/2  cup  cold butter, cut up
  • 2  egg yolks, lightly beaten
  • 1  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 )
  • Servings Per Recipe 8,
  • cal. (kcal) 431,
  • Fat, total (g) 27,
  • chol. (mg) 120,
  • sat. fat (g) 17,
  • carb. (g) 44,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 1,
  • fiber (g) 2,
  • sugar (g) 20,
  • pro. (g) 5,
  • vit. A (IU) 9669,
  • vit. C (mg) 19,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 69,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 360,
  • Potassium (mg) 357,
  • calcium (mg) 111,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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