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Soak your cashews in advance.
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They need to be soaked in water for 4 hours then drained prior to using below.
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Also, the finished dish needs to be refrigerated for several hours.
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So plan ahead!
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To roast the squash: Preheat the oven to 425 F. Cut the squash in half.
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For this recipe you only need half.
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Scrape out the seeds (leave skin on for now) and cut the squash into pieces.
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Put squash onto a parchment paper-lined rimmed baking tray.
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Roast for 20-30 minutes or until it is soft!
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Make the crust: In a food processor, pulse together the almonds, pumpkin seeds, cinnamon, pumpkin spice and salt until the nuts are finely ground.
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Drizzle in the maple syrup and coconut oil, then pulse until the mixture clumps together.
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I put my crust into a 6 1/2 X 10 cake pan, but you can also use an 8 or 9 inch circular cake pan, as well.
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Tart pans work nicely, too and make for a good presentation.
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Press the crust so that it covers the bottom and a bit up the sides of the pan.
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Put the crust in the freezer to set.
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Make the filling: In a food processor, add the soaked and drained cashews, maple syrup, and salt.
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Pulse.
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Add the water and vanilla extract.
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Process until the mixture is completely smooth, about 3 minutes, scraping down the sides of the blender a couple times along the way.
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As the mixture processes, pour in the melted coconut oil and process until combined.
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Remove from the food processor and set aside (this is your cashew cream).
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Remove the skin from the squash pieces and add 2 cups of it into the food processor.
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Process to puree the squash.
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Add the almond milk, pumpkin spice, cinnamon, nutmeg and vanilla extract.
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Process until combined and smooth.
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Assemble the tart: Retrieve the crust from the freezer and pour the squash mixture over the crust.
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Smooth with a spatula.
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Drop spoonfuls of the cashew cream onto the surface of the tart (you will only use up to 1/3 cup or even less).
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Use a toothpick and swirl the cream so that you achieve a marbling effect with the squash mixture.
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Chill the tart until completely set, at least 4 hours and up to a day.
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Alternatively, you can put it in the freezer if you are short on time, but be sure to defrost before serving!
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When the delights are set, use a sharp knife to cut the tart into squares.
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Enjoy with a cup of coffee, or your favorite warm drink.
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The recipe is a variation, inspired by Bojon Gourmets Marbled Pumpkin Tart!
