Roasted Butternut Squash And Amaretti Tart With Brown Butter Sage Crust

1. 1

   Preheat oven to 375 degrees.

2. 2

   Heat butter in a saucepan over medium high heat until it begins to brown and give off a nutty aroma. Immediately remove from heat.

3. 3

   When brown butter has cooled enough to work with, add the next 5 ingredients (through salt) and stir to combine, incorporating the brown bits on the bottom of the pan.

4. 4

   Add the flour to the brown butter mixture, stirring until a ball of dough forms. Remove dough and press evenly into a 9-inch tart pan with a removable bottom.

5. 5

   Using the tines of a fork, prick the dough all over and bake at 375 degrees for approximately 12-15 minutes, until lightly golden. Cool before adding filling.

6. 6

   Preheat oven to 375 degrees.

7. 7

   Add all ingredients in the bowl of a food processor with the chopping blade attached (reserving the 4 crushed amaretti cookies for garnish) and process until smooth.

8. 8

   Pour the butternut squash amaretti filling evenly into the cooled tart shell, smoothing top, and bake at 375 degrees for approximately 35 minutes, or until filling is set.

9. 9

   Remove from oven and immediately garnish with reserved crushed amaretti cookies. Cool on a rack for approximately 10 minutes and remove from tart pan.

* Per serving · 4 servings · Values may vary.