Roasted Honeynut Squash Tart
Serves 6 people
A naturally sweetened tart without added sugar that's loaded with cozy autumn flavor. This tart makes a beautiful addition to any holiday table, whether served with the main course or dessert. It works either way.
Prep Time - 15 minutes minutes
Cook Time - 35 minutes minutes
Total Time - 50 minutes minutes
Honeynut Squash Filling
- 4 medium honeynut squash (4 pounds), halved and seeded
- 1 Tablespoon extra-virgin olive oil plus more for greasing tart pan
- 1/2 teaspoon sea salt divided
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
Preheat the oven to 425 degrees F. Grease 10-inch tart pan lightly with olive oil. Set aside.
Prepare a large rimmed baking sheet with parchment paper. Place the squash on the baking sheet. Drizzle with olive oil and use your hands to coat all sides of the squash until glossy. Sprinkle the cut-side with 1/4 teaspoon sea salt and place cut-side down on the baking sheet. Transfer to the oven. Roast for 35 minutes or until very tender. Note: make sure your squash is very tender or else you won't be able to mash it for the tart filling.
Meanwhile, combine all the crust ingredients in a medium bowl and mix well to combine using your hands (I found this to be the easiest way to ensure the dough is well mixed). Use your hands to press the dough into the prepared tart pan, ensuring the dough on the base and sides is even. Use a fork to poke holes in the dough along the base and sides.
Remove the squash from the oven. Set aside. Lower the oven temperature to 350 degrees F. Bake the crust in the tart pan for 10 minutes. Remove from the oven and set aside.
Scrape the flesh out of the squash halves and transfer to a large bowl with the ground ginger, allspice and the remaining 1/4 teaspoon sea salt. Mix well to combine. Pour into the baked pie crust. Use the back of a large spoon to spread the squash in an even layer. Transfer back into the oven and bake for another 25 minutes or until the crust is firm and the filling is warm throughout. Remove from the oven and set aside for 5-10 minutes before slicing with a sharp knife. Use a large fork to remove each slice from the tart pan. Serve warm.
Store leftovers in a sealed container in the refrigerator for up to 4 days.
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