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.
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:
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:
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.
Gingered Butternut Squash Tart
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
For the crust:
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).
In a food processor fitted with the knife blade, combine gingersnaps and sugar. Process until finely ground.
Add melted butter and pulse until crumbs are moistened.
Transfer moistened crumbs to the tart pan. Press into the bottom and partially up the sides.
Bake crust for 8 minutes or until lightly browned. Cool crust completely.
For the filling:
Preheat the oven to 350 degrees F.
Slice squash in half lengthwise. Scoop out and discard seeds and stringy flesh.
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.
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.
Measure 2 cups of mashed squash and place it in a large bowl. Store remaining squash in the refrigerator for other uses.
Add sugar, ginger, cinnamon, salt, evaporated milk, and eggs to the bowl. Stir to thoroughly combine the ingredients.
Pour mixture into the crust in the tart pan.
Bake for 40 minutes, or until lightly browned and the center of the tart is set. Cool completely on a wire rack.
Remove tart from the pan and place on a serving platter or cake stand.
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.
Top tart with whipped cream and garnish with chopped crystallized or candied ginger.
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
- Harvest Soup from Bea of The Not So Cheesy Kitchen
- Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita’s Cocina
- Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor’s Adventures
SAVORY BREADS + STUFFING
- Cloverleaf Rolls from Micha of Cookin’ Mimi
- Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
- Picnic Roll from Linda of The Urban Mrs
- Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
- Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
- Easy Gluten-Free Corn “Bread” Stuffing from Laura at Small Wallet Big Appetite
- Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
- Honey Orange Turkey Breast from Cindy at Cindy’s Recipes and Writings
- Brussels Sprout Latkes from Susan at The Girl In The Little Red Kitchen
- Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
- Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
- Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
- Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
- Grandpa’s Simple Stuffing from Bobbi at Bobbi’s Kozy Kitchen
- Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
- Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
- Italian American Turkey Dressing from Anne at Webicurean
- Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
- Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
- Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D’s Books and Cooks
- Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere
DESSERTS + SWEET BREADS
- Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
- Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes
- Black Bottom Banana Cream Pie from Cheryl at Hot Momma’s Kitchen Chaos
- Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
- Bourbon Pecan Pie from Julie at The Texan New Yorker
- Chocolate Moussecake from Liz at That Skinny Chick Can Bake
- Cinnamon Rolls from Conni at The Foodie Army Wife
- Gingered Butternut Squash Tart from Renee of Magnolia Days
- Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc
- Manischewitz, Cranberry Double Holiday Donuts from Kim at Ninja Baking
- Mini Maple Sweet Potato Pies from Holly at Mess Makes Food
- Mini Pumpkin Pies from Nichole at Casa de Crews
- Mom’s Custard Pie from Courtney at Neighborfood
- No Bake Pumpkin Spiced Cheesecake from Tammi of Momma’s Meals
- Plum and Blackberry Crumble from Katy at Happy Baking Days
- Pumpkin Gooey Butter Cake from Heather at girlichef
- Salted Butterscotch Pudding from Jane at Jane’s Adventures in Dinner
- Salted Caramel Apple Pie from Laura at Pies and Plots
- Sweet Potato Gingersnap Pie from Paula at Vintage Kitchen Notes
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.
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