Wednesday, November 26, 2014

Savory Winter Squash Tart with Kabocha Squash

Kabocha Squash
This is my Thanksgiving side dish. I absolutely love the taste of Kabocha squash.  If you don't have one, you could use acorn squash, butternut squash or another similar native squash with a sweet dark flesh. You could even use canned pumpkin with a little pumpkin pie spice.  But I love this tart exactly the way it is.

**I roasted two medium sized Kabocha squash for this recipe, which made about 4 1/2 cups.  I may use the rest of the puree with butter, salt and pepper as a side dish, similar to mashed sweet potatoes.



Savory Kabocha Squash Tart

1 savory crust recipe (see below)
2 & 1/2 cups roasted** and pureed Kabocha squash/substitute (written above)
5 organic or farm eggs 
1/2 cup cream
2 teaspoons sea salt
1/8 teaspoon or dash ground white pepper (optional)

** roasting squash** Preheat oven to 375˚F. Cut your squash in half horizontally with a large knife.  Scoop out seeds and strings and discard (or save seeds for another recipe).  Place face down in a cookie sheet that has a lip.  Spear the rind/outside with a fork a few times, to let steam escape.  Put into oven, and then when it is already on the rack, pour enough water so that the bottom of the whole sheet has 1/8 - 1/4 inch water in it.  Bake about 30 - 50 minutes, until flesh is soft.  It may also lose its round outer shape, which is great.  Pull out of oven- careful not to spill the water on your hands (make sure no kids around you). Cool, then puree.

Preheat oven to 375˚F. Place the squash in bowl and blend, adding eggs one at a time.  (TIP: Always crack your eggs in a separate bowl first so you don't get eggshells in mixture).  Add cream, salt & pepper (if using).  Bake around 35- 50 minutes, until set or almost set... it is okay if a very small center is not quite set because you don't want to dry it out... remember it's an egg dish.



Almond Flour Savory Crust
adapted from the Gluten-Free Almond Flour Cookbook by Elana Amsterdam (buy it!!)

1 1/2 cups blanched almond flour (any kind)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
2 tablespoons minced onions, shallots, or scallions
4 Tablespoons butter, or coconut oil
1 tablespoon water
9 or 10" pie or tart pan

Preheat the oven to 350 degrees. Line your cupcake tins with liners.
Melt in a small saucepan on very low heat your butter, or coconut oil (if needed), until just melted, then remove from stove top.
In a large bowl, combine the almond flour, salt, onions, and baking soda. Add the butter and water and mix together. Press into tart or pie pan, and keep pressing it up the sides until it is uniformly thick all over.
Bake for 5 - 10 minutes until golden brown. Remove and let cool.

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