Description
A delightful autumn tart featuring roasted acorn squash and rich brown butter, perfect for cozy gatherings.
Ingredients
- Acorn squash: 1 medium (about 1 to 1.5 lbs)
- All-purpose flour: 1 1/4 cups (plus extra for dusting)
- Unsalted butter: 1/2 cup (1 stick, plus extra for greasing)
- Brown sugar: 1/2 cup (packed)
- Eggs: 2 large
- Heavy cream: 1/2 cup
- Nutmeg: 1/4 teaspoon (freshly grated if possible)
- Cinnamon: 1/2 teaspoon
- Sea salt: 1/4 teaspoon (plus more for seasoning)
Instructions
- Preheat your oven to 400°F (200°C). Cut the acorn squash in half lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- In a mixing bowl, combine flour and sea salt. Melt the unsalted butter in a saucepan until golden brown, then mix with the flour mixture and press into a 9-inch tart pan.
- Prepare the brown butter by melting unsalted butter in a saucepan over medium heat until golden brown and nutty.
- In a large bowl, combine roasted acorn squash flesh, brown sugar, eggs, heavy cream, nutmeg, and cinnamon. Blend until smooth and pour into the tart crust.
- Bake the tart at 350°F (175°C) for 30-35 minutes until the filling is set and slightly golden. Let cool before slicing.
Notes
- Choose firm, heavy acorn squash with a deep green color.
- Be careful not to burn the butter while browning.
- Consider adding spices like ginger or cardamom for variation.
- Store leftovers in the refrigerator for up to three days or freeze for up to a month.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Roasted Acorn Squash Tart, Brown Butter, Autumn Dessert, Fall Recipe