Savory Butternut Squash Tart

Savory Butternut Squash Tart

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14321

10/29/17

2 cups sugar=savory?

By Martha Witherspoon

This recipe for 8-10 has 5 sticks of butter and 2 cups of sugar. Can this be correct?!

*editor's note: We confirmed with our chef that the amounts are indeed correct. Thanks for asking and we hope you give the recipe a try and let us know what you think.

 


This is a great holiday dish that can be adjusted to your liking. You can also substitute sweet potatoes for the butternut squash.

Serves 8-10

Preparation Time: 25 minutes, Chill Time: 4 hours, Cook Time: 1.25 hours


Filling Ingredients

  • 2 large butternut squash - peeled and large diced
  • 2 cups brown sugar
  • 2 sticks butter - diced
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne pepper (optional)
  • 2 teaspoons minced fresh ginger or ground ginger
  • 2 cups pecan pieces
  • 1 lemon - juiced

Tart Crust Ingredients

  • 3 sticks butter
  • 7 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 cups cold water

Preparation Instructions

Cut cold butter into the flour until pea-sized. Add half the water and mix. Add additional water as needed to form a solid dough ball. Wrap in plastic and refrigerate for 4 hours.

Roll dough out on floured surface to 1/4 inch thickness. Place dish upside-down on dough and trace around outside of dish to cut dough to size.

In the baking dish combine all filling ingredients until completely incorporated. Lay dough on top of filling in the dish.

Cover with foil and bake at 325°F for 1 hour and 25 minutes or until the squash is tender.


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