Description
A delightful tart combining roasted butternut squash and rich brown butter, perfect for fall and winter gatherings.
Ingredients
Scale
- 1 medium butternut squash (about 2–3 cups, peeled and cubed)
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter (plus extra for greasing)
- ¾ cup brown sugar (packed)
- 2 large eggs
- 1 cup heavy cream
- ½ teaspoon ground nutmeg (plus extra for garnish)
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 1 tablespoon ice water (if needed)
Instructions
- Preheat your oven to 400°F (200°C). Prepare the butternut squash by cutting it in half, scooping out the seeds, peeling, and cubing it. Roast the cubes on a baking sheet with olive oil and salt for 25-30 minutes.
- In a small saucepan, melt the unsalted butter over medium heat to make brown butter, stirring until it turns golden brown and develops a nutty aroma (about 5-7 minutes).
- In a mixing bowl, combine all-purpose flour and a pinch of sea salt. Cut in chilled butter until the mixture resembles coarse crumbs. Add ice water if needed, form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll out the chilled dough into a 12-inch circle and transfer it to a 9-inch tart pan. Prick the bottom with a fork and bake at 375°F (190°C) for 15 minutes with parchment and weights, then remove weights and bake for another 10 minutes.
- In a large mixing bowl, combine the roasted butternut squash, brown sugar, eggs, heavy cream, ground nutmeg, ground cinnamon, and sea salt. Puree until smooth. Pour the filling into the pre-baked tart crust and bake for 30-35 minutes until set.
- Allow the tart to cool at room temperature for at least 15 minutes before slicing and serving.
Notes
- Choose a butternut squash that feels heavy and has a smooth surface for the best flavor.
- Brown butter should be watched closely to avoid burning; remove from heat as soon as it turns golden brown.
- Feel free to experiment with different spices or vegetables to customize the tart.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: butternut squash, brown butter, tart, fall dessert, holiday recipe