Brown Sugar-Butternut Squash Tart Squash for dessert? Oh, yes! Sugar-and butter-laced slices. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 15, 2016 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Chill Time: 30 mins Bake Time: 32 mins Cool Time: 20 mins Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 Recipe Rich Tart Pastry ⅓ cup butter ⅓ cup packed brown sugar ½ teaspoon salt ¾ teaspoon ground nutmeg 1 ½ pound butternut squash, peeled, halved, seeded and cut crosswise into 1/4-inch thick slices 2 tablespoon coarse sugar ⅓ cup shredded mozzarella or provolone cheese ½ cup whipping cream 1 tablespoon finely shredded orange peel Rich Tart Pastry 1 ¼ cup all-purpose flour ¼ cup sugar ½ cup cold butter, cut up 2 egg yolks, lightly beaten 1 tablespoon ice water Directions 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. 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. Bake, uncovered, 15 minutes. Sprinkle with cheese. Bake for 5 minutes more or until pastry is golden and squash is tender. Cool slightly. 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. Remove sides of pan; sprinkle with orange peel. Serve warm with whipped cream. Rich Tart Pastry 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. Print Nutrition Facts (per serving) 431 Calories 27g Fat 44g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 431 % Daily Value * Total Fat 27g 35% Saturated Fat 17g 85% Cholesterol 120mg 40% Sodium 360mg 16% Total Carbohydrate 44g 16% Total Sugars 20g Protein 5g Vitamin C 18.9mg 94% Calcium 111.1mg 9% Iron 1.8mg 10% Potassium 357mg 8% Fatty acids, total trans 1g Folate, total 68.5mcg Vitamin B-12 0.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.