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

Source: Better Homes and Gardens
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Brown Sugar-Butternut Squash Tart

Ingredients

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Directions

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  • Preheat the oven to 450°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°F.

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  • 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.

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  • Bake, uncovered, 15 minutes. Sprinkle with cheese. Bake for 5 minutes more or until pastry is golden and squash is tender. Cool slightly.

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  • 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.

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  • Remove sides of pan; sprinkle with orange peel. Serve warm with whipped cream.

Nutrition Facts (Brown Sugar-Butternut Squash Tart )

431 calories; 27 g total fat; 17 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 120 mg cholesterol; 360 mg sodium. 357 mg potassium; 44 g carbohydrates; 2 g fiber; 20 g sugar; 5 g protein; 1 g trans fatty acid; 9669 IU vitamin a; 19 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 69 mcg folate; 0 mcg vitamin b12; 111 mg calcium; 2 mg iron;

Rich Tart Pastry

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews (1)

28 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 5
Rating: Unrated
12/07/2013
my aunt made this recently and I thought it sounded weird. turned out it was out of this world amazingly good and very rich and aaaahhh... the family ate the pan in one sitting.