Description
This Roasted Butternut Squash Maple Tart is a delightful fall dessert featuring creamy roasted butternut squash puree combined with maple syrup and warm spices in a buttery puff pastry crust. Perfectly roasted squash adds natural sweetness and a velvety texture, while the blend of cinnamon and nutmeg creates a comforting aroma. Baked to golden perfection, this tart serves as a unique and inviting treat for holiday gatherings or cozy evenings.
Ingredients
Scale
Squash and Roasting
- 1 medium butternut squash
- 1 tablespoon olive oil
Filling
- 8 oz cream cheese
- 1/2 cup maple syrup
- 2 large eggs
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
Crust
- 1 sheet of puff pastry
Instructions
- Preheat and Roast Squash: 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 them cut-side down on a baking sheet. Roast for 30-40 minutes until the squash is tender when pierced with a fork. Remove from the oven and let cool.
- Prepare Squash Puree: Once the roasted squash has cooled enough to handle, scoop out the flesh into a bowl. Use a blender or food processor to puree the squash until smooth, setting aside for the filling.
- Prepare Puff Pastry Crust: Roll out the puff pastry sheet to fit your tart pan. Carefully fit the pastry into the pan, trimming any excess edges. Place this tart shell into the refrigerator to chill while you prepare the filling.
- Make Filling Mixture: In a large mixing bowl, combine the cream cheese, roasted squash puree, maple syrup, eggs, ground nutmeg, ground cinnamon, and sea salt. Mix thoroughly until the mixture is smooth and uniform in texture.
- Fill Tart and Bake: Preheat the oven to 375°F (190°C). Remove the chilled tart shell from the refrigerator and pour in the prepared filling, spreading it evenly and smoothing the top. Bake in the oven for 35-40 minutes until the filling is set and the top turns golden brown.
- Cool and Serve: Remove the tart from the oven and allow it to cool for about 15 minutes before slicing. This resting time helps the filling set completely and makes slicing easier.
Notes
- You can substitute the puff pastry with a homemade pie crust if preferred.
- For a vegan version, replace cream cheese with a plant-based alternative and use a flaxseed egg.
- Ensure the squash is well roasted for optimal sweetness and smooth puree texture.
- This tart can be served warm or at room temperature, and pairs well with a dollop of whipped cream or vanilla ice cream.
- Leftovers can be refrigerated for 3-4 days and gently reheated before serving.
