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Today is the first day of Holiday Food Fest! Liz at Hoosier Homemade is hosting Fall Desserts today. Make sure to go to her place, link your favorite fall dessert, or just stop by and leave a comment. She’s giving away a Papmered Chef Pie & Tart Cookbook and a great Etsy candle. Next week, Alta from Tasty Eats at Home is hosting Fall Dishes – so get your fall dish ready to go. You can find the complete Holiday Food Fest schedule here.
I love pumpkin everything but not everyone does – so I thought I’d make a sugar-free, gluten-free butternut squash tart for everyone that’s anti-pumpkin. The filling for this tart is so simple to make yet tastes fresh and smooth – you could really bake it in anything. I haven’t tried it without crust but I’m sure it would be divine.
I know that there are many ways to cook a squash – for this tart I decided to peel it and cook it on the stove top. You could also oven roast the squash or, if it fits in your CrockPot, you could cook it in there, too.
My pumpkin hating husband loves this tart – and we both are in awe of the beautiful gluten-free, sugar-free crust. You can get my flaky pie crust recipe here. I used an 11 inch tart pan – I don’t have a 9 inch and couldn’t find one in any of the stores. I’m sure I can buy it on-line but for now I’m holding out on pure principal. They should stock 9 inch tart pans, too. So, to fill an 11 inch tart pan you need a little more than 5 cups of puree.
A note about the sweetness – so often I hear that my food isn’t sweet enough. I am not a fan of sugary foods. Instead, I value flavor and sweetness that compliments the natural elements of the food. I see no point in eating sugar-free and over-doing the healthier sweeteners. Butternut squash has a natural sweetness to it, so it doesn’t need lots of agave. My suggestion is to taste the filling and if it’s not sweet enough for you add agave 1 tablespoon at a time until it suits your tastes.
If I had it my way, though, I’d urge you to learn to appreciate foods in their natural forms. You’ll be amazed at what you’ve been missing. And, eating this way is much healthier for anyone watching their blood sugar levels, those wanting to lose weight or maintain long-term weight loss, and anyone who is concerned with eating healthier overall.
This post is also linked to Nourishing Gourmet’s Pennywise Platter, Finer things Friday, Fight Back Friday, and Foodie Friday.
Last week’s Slightly Indulgent Winners - Kate from Cooking During Stolen Moments and Chaya from Chaya’s Comfy Cook Blog. They’ll both receive a year-long subscription to Eating Well.
Ingredients
- 1 recipe flaky pie crust
- 1 (3 pound) butternut squash
- 1/3 cup agave
- 3 tablespoons mascarpone cheese at room temperature
- 3 eggs
- 1 teaspoon good quality cinnamon
Instructions
- Place a rack in the middle of your oven. Preheat oven to 350 degrees F.
- Peel butternut squash, remove seeds, and chop into one inch cubes. Place in a large sauce pan, fill half way full with water, cover and bring to a boil. Reduce to a simmer and cook until squash is fork tender. Drain squash in a colander set in the sink. Let squash cool slightly.
- While squash is cooking, roll out pie crust and line an 11 inch tart pan with the crust. If your crust rips or cracks, just use a wet finger to repair it. Set lined tart pan on a large sheet tray, cover, and place in refrigerator until you’re ready to fill it.
- Place squash in the bowl of a food processor fitted with a steel blade. Process squash until it’s a smooth puree. Add agave, mascarpone, eggs, and cinnamon. Process until smooth. You’ll have about 5 ½ cups of puree.
- Remove the tart pan from the refrigerator. Use a ladle or measuring cup to transfer the butternut squash puree mixture into the tart pan. Fill as full as possible without having it overflow. Place in the oven on the sheet pan and bake for 22 minutes. Rotate the tart 180 degrees and bake for another 23 minutes or until the squash filling is set. You can tell by wiggling the sheet pan slightly – if the middle doesn’t wiggle it’s done.
- Let cool on a wire rack. Serve warm or at room temperature.
Enjoy!
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:
November 5th, 2009 at 9:17 am
@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!
[Reply]
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.
[Reply]
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:
November 5th, 2009 at 10:21 pm
@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:
February 10th, 2010 at 6:14 pm
@kohlene hendrickson, Try honey – I’m sure it would work just fine.
[Reply]