When I was a kid, mom had a plentiful garden and grew all kinds of yummy veggies and fruits. One particular "thing" that I was never fond of but never disliked completely was squash. She'd steam and serve it with butter and brown sugar, which was fine, but the texture just always threw me off a little. I mean, I was a kid. I'd eat pretty much anything with sugar and butter. :)
Fast forward 20-odd years later and here I am faced with what to do with these butternut squashes we get from our organic food delivery service. I've never cooked squash, and was stumped as to what to do with it besides chili or just put it in my fruit bowl and let it look pretty. Thankfully, a list of recipes is included, and this one caught my eye. (Yes, Cindy, I took pictures for you!)
Butternut Squash Tart
Serves 12
Courtesy of Farm Fresh to You - contributed by April Paye
1 butternut squash (cut into 8 parts, seeded and peeled - note - I was able to make two tarts)
1 9 inch pie crust
3/4 cup evaporated milk
2 medium egg whites
1/4 cup granulated sugar
2 T light brown sugar
3/4 t ground cinnamon
1/8 t ground nutmeg
1/8 ground cloves
1/4 cup chopped cranberries or blueberries (optional)
Preheat oven to 400F. In a large pot, steam squash pieces until fork tender (I steamed mine for about 20 minutes). Drain and mash with a fork or blender.
Press pie crust into 9 inch pie pan. Set aside. Transfer 3/4 cup of the mashed squash to a food processor or blender (reserve any remaining squash for another use).
Add milk, egg whites, sugars, spices, and puree until blended.
Spoon mixture into prepared tart shell.
Bake 40 minutes until a toothpick inserted in the center comes out clean. Cool on wire rack. When cool, garnish with fresh, halved berries before serving, if desired.
Press pie crust into 9 inch pie pan. Set aside. Transfer 3/4 cup of the mashed squash to a food processor or blender (reserve any remaining squash for another use).
Add milk, egg whites, sugars, spices, and puree until blended.
Spoon mixture into prepared tart shell.
Bake 40 minutes until a toothpick inserted in the center comes out clean. Cool on wire rack. When cool, garnish with fresh, halved berries before serving, if desired.
The finished product!
3 comments:
Wow! Way to step up your recipe game. Prep pics and everything. That is one beautiful tart! I am totally intrigued. How did it taste? Did the leftovers keep well?
Thanks! :) It tasted almost exactly like pumpkin pie. Highly recommended! Leftovers? Hm, well, there was one itty-bitty slice at the NPR gathering, and no-one had any at the superbowl party, so we get to have one to ourselves. It is a super tasty dessert without being too heavy.
This was ridiculously delicious. Tasted just like pumpkin pie! If I hadn't known it was squash, I would have thought you were joking.
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