• Lauren

    posted on November 4, 2009 at 9:11 pm

    Haha – I went for pumpkin for my “submission.” I think this sounds fantastic! I really need to make a tart. They’re so gooood.

    [Reply]

  • Liz@HoosierHomemade

    posted on November 4, 2009 at 10:29 pm

    That looks yummy! I’m so excited Food Fest is here! I’m sure it’s gonna be lots of fun!
    ~Liz

    [Reply]

  • Ann Marie

    posted on November 5, 2009 at 7:12 am

    You make an excellent point about sweetness! Not all desserts need to be overly sweet!

    You would love living in Europe! Most of the desserts here are NOT overly sweet, but are soooo flavorful!

    [Reply]

    Amy Reply:

    @Ann Marie, That’s so funny you say that – my favorite cookbooks are by Martha Rose Shulman (not gluten-free or sugar-free) who spent years living in Europe and cooking with native Europeans. Her food is so healthy and full of great flavor. I modify her dishes to suit me.

    She’s one of those cooks who I feel like I know because I’ve spent countless hours alone with her recipes in my kitchen.

    [Reply]

  • Katrina (gluten free gidget)

    posted on November 5, 2009 at 7:20 am

    OOOHHHH!!! AHHHH!!!!

    [Reply]

  • Alta

    posted on November 5, 2009 at 7:42 am

    I love butternut squash! This sounds wonderful. And I agree, it’s wonderful to taste the natural sweetness of many foods – I’m the same way with salt. My husband and I are so used to eating such moderate amounts of salt, that when we eat something from a restaurant or something processed, we feel like we need a gallon of water to accompany it!

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  • Sandy Gillett

    posted on November 5, 2009 at 8:17 am

    That is the most beautiful(pumpkin)squash (pie)tart I have ever seen. I agree the less sweet and more natural the better. It takes some getting used to but the natural flavors are delicious. I almost bought a tart pan yesterday. I’ve looked at them three times now. The Baking/Cooking liveblogs days were amazing.

    [Reply]

  • SnoWhite

    posted on November 5, 2009 at 8:56 am

    Thanks, Amy! This looks so tasty.

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  • Jenn

    posted on November 5, 2009 at 7:26 pm

    Gorgeous tart! I’ve never used squashes other than pumpkin for desserts, I need to broaden my range of squash dishes! WIth the mascarpone cheese this sounds just lovely.

    [Reply]

  • Chaya

    posted on November 5, 2009 at 10:16 pm

    Oh my goodness. I won!

    Thanks so much. It feels good to win and this is a great one to win. Cooking magazines are always welcome.

    Thanks you for arranging the offer.

    I will email you the information you will need.

    Whoopee, jumping up and down, screaming and yelling…….I am happy.

    [Reply]

    Amy Reply:

    @Chaya, I’m so glad you’re happy. You’ll love this magazine – it’s full of so many great meals and good, nutritious food.

    [Reply]

  • Chaya

    posted on November 5, 2009 at 10:17 pm

    I bought a butternut squash today, planning to search for a good recipe. Thanks for saving me the time to look. This will do just fine.

    [Reply]

  • gfe--gluten free easily

    posted on November 6, 2009 at 11:03 am

    More award-worthy photos, Amy! I love butternut squash. I’ve used it in a crustless pie before, but not a tart although I love tarts. :-) I’m having tea with friends today and I’m hoping the tea room will have their naturally gf butternut squash soup. They give you just a tiny cup full to go with your other food items.

    Hearty congrats to Chaya and Kate! Holiday Food Fest is here–wow, that happened fast! ;-) But, it’s a deliciously good thing!

    Shirley

    [Reply]

  • Sue

    posted on November 6, 2009 at 2:58 pm

    I can tell from the ingredient list that this would be delicious. I love butternut squash.

    [Reply]

  • Brian

    posted on November 8, 2009 at 11:45 am

    What a great alternative to pumpkin. I would never have thought to make a dessert with butternut squash. Thanks for sharing this one.

    [Reply]

  • Ari-Food Intolerances Cook

    posted on November 9, 2009 at 2:12 pm

    Amy- Could you use something else in place of the cheese? Also, could you use canned pumpkin if needed instead of the squash (and how much?) Thanks! :)

    [Reply]

  • Amy @ Finer Things

    posted on November 9, 2009 at 8:05 pm

    Your food always looks too good to eat. :)

    [Reply]

  • kohlene hendrickson

    posted on February 10, 2010 at 3:27 pm

    I am an american living in Switzerland and can’t find some of the ingredients. What could I substitute for agave….and agave nectar?

    [Reply]

    Amy Reply:

    @kohlene hendrickson, Try honey – I’m sure it would work just fine.

    [Reply]

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