Description
A delightful dessert that combines the natural sweetness of butternut squash with the rich flavor of maple syrup, featuring a flaky puff pastry crust filled with a creamy mixture of roasted squash, cream cheese, and warm spices.
Ingredients
Scale
- 1 medium butternut squash
- 1/2 cup maple syrup
- 1 sheet of puff pastry
- 8 oz cream cheese
- 2 large eggs
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and place cut-side down on a baking sheet.
- Roast the squash for 30-40 minutes until tender. Let it cool, then scoop out the flesh and puree it.
- Roll out the puff pastry and fit it into a tart pan. Chill the crust in the refrigerator.
- In a bowl, mix the cream cheese, squash puree, maple syrup, eggs, nutmeg, cinnamon, and salt until smooth.
- Preheat the oven to 375°F (190°C). Pour the filling into the tart shell and smooth the top.
- Bake for 35-40 minutes until the filling is set and the top is golden. Cool for 15 minutes before slicing.
Notes
- Choose a medium-sized butternut squash that feels heavy and has smooth skin.
- Keep puff pastry cold until ready to use for a flaky crust.
- Chill the tart shell before baking to prevent shrinkage.
- Consider adding nuts or spices for extra flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Roasted Butternut Squash Maple Tart, dessert, fall recipes, seasonal ingredients