Squash Tart Recipe

Name: Squash Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups coarsely grated buttercup or kabocha squash; ⅓ cup maple syrup or honey; ⅓ cup heavy cream; 1/2 cup dried cranberries; 1 tablespoon minced crystallized ginger; 1/2 teaspoon ground allspice; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 2 eggs; 1 partially baked 9-inch tart shell

Servings: persons

2 cups coarsely grated buttercup or kabocha squash
⅓ cup maple syrup or honey
⅓ cup heavy cream
1/2 cup dried cranberries
1 tablespoon minced crystallized ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 eggs
1 partially baked 9-inch tart shell

1
Preheat oven to 350 degrees.
2
Combine squash, maple syrup or honey, cream, cranberries, ginger, allspice, cloves and salt.
3
Mix thoroughly.
4
Taste, and adjust seasoning, adding more spice if you like.
5
Add eggs, and mix well again so ingredients are completely combined.
6
Pour into prepared tart shell.
7
Set pan on baking sheet on shelf in lower third of oven.
8
Bake 50 to 55 minutes, until filling is fully set.
9
Cool completely before cutting.

1009

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups coarsely grated buttercup or kabocha squash, ⅓ cup maple syrup or honey, ⅓ cup heavy cream, 1/2 cup dried cranberries, and more.

Yes, Squash Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Squash Tart

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