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Gingered Butternut Squash Tart for #SundaySupper

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Gingered Butternut Squash Tart | Magnolia Days

A day of giving thanks is approaching. However, there should be something to be thankful for each day. Little things like a hot, fresh brewed cup of coffee on a cold morning. A hug just when you need one. Finding money in the pocket of a coat you haven’t worn since last winter. Then there are big things like life itself. Life brings new moments to cherish, people to meet, places to go, things to do, and food to eat. A gingered butternut squash tart should be one of those foods to eat and soon.

Say goodbye to the old pumpkin pie. Butternut is the new pumpkin. You might as well make a tart instead of a pie while you are at it. Tarts are much prettier anyway. The crust is easy to make. All you have to do is chop up ginger snaps with sugar in a food processor then add some melted butter. Press it into the tart pan and bake for a few minutes. It’s so much better than dealing with pie crust. The filling is just as easy. Mash or whip cooked butternut and stir in ginger, cinnamon, evaporated milk, and eggs. Pour it into the crust then bake and cool. A simple topping of whipped cream and a garnish of crystallized ginger finishes it to a elegant dessert.

Gingered Butternut Squash Tart | Magnolia Days

I got a little photo happy with this tart. I couldn’t settle on which photos to include so there are a few extra. Here’s an overhead shot:

Gingered Butternut Squash Tart | Magnolia Days

A slice needs a closeup too. Look at that brown crust under the orange filling. It’s topped off with whipped cream and sparkling ginger. That slice disappeared rather quickly after this photo:

Gingered Butternut Squash Tart | Magnolia Days

What do you have to be thankful for? The Sunday Supper contributors are sharing their thanks and recipes to go along with them. Our Being Thankful event is hosted by the lovely Paula of Vintage Kitchen Notes. There is a list below of recipes and you can click on them to go to their posts and read what they are sharing. What do I have to be thankful for? Sunday Supper is one of them. Why? Because of it I have connected with wonderful people and have made friends I never would have otherwise. It has also given me inspiration, support, opportunity, and so much more.

Do you like winter squash? Check out my butternut squash soup, skillet buttercup squash with bacon, and baked acorn squash.

Gingered Butternut Squash Tart | Magnolia Days
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Gingered Butternut Squash Tart

A recipe for a gingered butternut squash tart. The tart has a crust made with crushed ginger snaps and a filling of cooked butternut squash, ginger, and cinnamon.
Course Dessert
Cuisine American
Prep Time 1 hour 40 minutes
Cook Time 50 minutes
Total Time 2 hours 30 minutes
Author Renee

Ingredients

For the crust:

  • 6 ounces ginger snaps about 24
  • 1 tablespoon granulated sugar
  • Pinch of salt
  • 4 tablespoons melted unsalted butter

For the filling:

  • 1 butternut squash
  • 3/4 cup sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 12 ounces evaporated milk
  • 2 eggs beaten

For tart topping and garnish:

  • Whipped cream
  • Crystallized or candied ginger

Instructions

For the crust:

  1. Preheat the oven to 350 degrees F. Lightly grease an 11-inch tart pan with a removable bottom (or use a non-stick cooking spray).
  2. In a food processor fitted with the knife blade, combine gingersnaps and sugar. Process until finely ground.
  3. Add melted butter and pulse until crumbs are moistened.
  4. Transfer moistened crumbs to the tart pan. Press into the bottom and partially up the sides.
  5. Bake crust for 8 minutes or until lightly browned. Cool crust completely.

For the filling:

  1. Preheat the oven to 350 degrees F.
  2. Slice squash in half lengthwise. Scoop out and discard seeds and stringy flesh.
  3. Place squash halves cut side down in a large baking dish. Add about 1/2-inch hot water to the dish. Cover with foil and bake for 45 minutes or until tender.
  4. Drain and allow squash to cool to room temperature. Scrape out the flesh into a bowl and discard skin. Mash squash or beat squash thoroughly until smooth.
  5. Measure 2 cups of mashed squash and place it in a large bowl. Store remaining squash in the refrigerator for other uses.
  6. Add sugar, ginger, cinnamon, salt, evaporated milk, and eggs to the bowl. Stir to thoroughly combine the ingredients.
  7. Pour mixture into the crust in the tart pan.
  8. Bake for 40 minutes, or until lightly browned and the center of the tart is set. Cool completely on a wire rack.
  9. Remove tart from the pan and place on a serving platter or cake stand.
  10. If the tart does not easily come out of the pan, use a butter-type knife to separate the edges of the tart from the pan first. Poke the knife down in the curves of the edge between the pan and the tart.
  11. Top tart with whipped cream and garnish with chopped crystallized or candied ginger.

Recipe Notes

A recipe for a gingered butternut squash tart. The tart has a crust made with crushed ginger snaps and a filling of cooked butternut squash, ginger, and cinnamon.

Recipe adapted from one in the Southern Living 1987 Annual Recipes cookbook (out of print).

Here are more Thanksgiving and Hanukkah recipes:

FIRST COURSE / APPETIZERS

SAVORY BREADS + STUFFING

MAIN DISHES

SIDE DISHES

DESSERTS + SWEET BREADS

All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Sunday Supper LogoWould you like to join the Sunday Supper Movement? Click here → Sunday Supper Movement

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Comments

  1. I’m thankful to have met you in 2013 Renee! And I am as always grateful for yet another Magnolia Days recipe for deliciousness…Gingersnap goes so well with pumpkin…But if the Southern gourmet belle says butternut squash is in vogue…Well, I’d better jump on the bandwagon!

    =)

    Reply

  2. That is a beautiful tart! I like the twist of using butternut squash rather than the usual pumpkin and I love the color contrasts – basically I am pinning this to make at the next opportunity! Thank you for sharing and Happy Thanksgiving!

    Reply

  3. What an awesome idea for butternut squash. I can see how you could get photo happy… these pics are beautiful and I love the color combination.
    Today, I am thankful for our friendship. You mean the world to me.

    Reply

  6. This sounds absolutely amazing, Renee – and surprisingly simple. I may actually have to give this one a try. If it comes out looking just half as nice as the one in your photos, I’ll be happy 🙂

    Reply

  7. WOW!!! This tart looks amazing, and yes pumpkin move over it is the time of the butternut squash 😉

    Yes, I agree there are so many little things that we all should be thankful for. Not just the big things…thank you for reminding me of that.

    Happy Thanksgiving to you and your family!

    Reply

  9. I have been finding a lot of recipes for butternut squash pies and I have been dying to try one. Pumpkin pie is not a favourite of mine but since I find butternut squashes nicer then pumpkins in general I bet I would like it.

    Reply

  10. This is quite possibly the most gorgeous tart I have ever laid eyes on. This would look absolutely beautiful on any holiday table, and I love the gingered butternut squash… that sounds divine!
    Happy Thanksgiving Renee, hope your holiday is wonderfully special!

    Reply

  15. Lovely photography, Renee! And I think tarts are the new pies. All of my Thanksgiving “pies” will be done in tart pans this year. I think they’re just prettier and more formal. Especially because I’m TERRIBLE at getting a nice looking edge on a pie crust. A tart pan does all the work for you!

    Reply

  16. What a gorgeous tart, Renee! From the gingersnap crust to the squash filling to the ginger and whipped cream topping, it’s truly a winner. Have a lovely Thanksgiving, my friend!

    Reply

  18. This tart looks so delicious, Renee! I love sweet potato pie and this is a great alternative. Definitely need to try this one. Thanks for a great post!

    Reply

  21. You’re so right, Renee. There is much to be thankful for and I try to remind myself of that everyday. Thank you for the wonderful comment you left on my most recent post. It always fills me with so much appreciation and joy to know what good friends I’ve made through my blog. And girl, post as many photos of this tart as you want – it looks incredible and your photos are gorgeous! It’s ALMOST too pretty to eat (but you know I’d have no problem polishing off several slices).

    Reply

    • It was tough to cut into such a pretty tart however it was worth it because of it being so good. I appreciate our friendship and glad we connected through blogging. Best to you Nancy.

      Reply

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