Culminate the celebration with Roasted Butternut Squash Tart, where a thick cinnamon-molasses crust is crowned with a whipped cream-cheese filling, slices of the vibrant gourd, and walnuts.
Roasted Butternut Squash Tart with Cinnamon-Molasses Crust
Makes 1 (14x4-inch) tart
Ingredients
- ⅓ cup butter, softened
- ⅓ cup firmly packed brown sugar
- 1½ tablespoons unsulphured molasses
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 (8-ounce) package cream cheese, softened
- 2 tablespoons granulated sugar
- ½ cup heavy whipping cream
- Roasted Butternut Squash (recipe follows)
- Garnish: honey, chopped toasted walnuts
Instructions
- Preheat oven to 350°.
- In a large bowl, beat butter, brown sugar, molasses, salt, and cinnamon with a mixer at medium speed until fluffy.
- In a small bowl, stir together flour and baking soda. Gradually add to butter mixture, beating until combined.
- Press mixture into bottom and up sides of a 14x4x1-inch tart pan with removable bottom. Bake until browned and firm, 18 to 20 minutes. Let cool completely on a wire rack.
- In a medium bowl, beat cream cheese and granulated sugar with a mixer at medium speed until creamy. Add cream, beating until thick and fluffy. Spread mixture into cooled tart crust. Cover, and refrigerate for at least 4 hours or up to 2 days.
- Arrange Roasted Butternut Squash over cream mixture before serving. Drizzle with honey, and sprinkle with walnuts, if desired.
Roasted Butternut Squash
Makes 10 to 12 servings
Ingredients
- 1 (2-pound) butternut squash, halved, peeled, and thinly sliced
- 2 tablespoons butter, melted
- 2 tablespoons honey
Instructions
- Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper.
- Arrange squash slices in a single layer over prepared pans.
- In a small bowl, stir together melted butter and honey; brush over squash.
- Bake until squash is tender and begins to brown, about 30 minutes. Let cool completely on pans before using.
For more mouthwatering harvest recipes, see page 31 of the October 2017 issue of Victoria.
