Butternut Squash & Cinnamon Tart
These are such a great dessert for Autumn. Every year, I get super excited when there’s a nip in the air and I can see the leaves starting to change. This dessert makes me feel that good.
QUICK TRICK: Use a store-bought pie crust. Not that many people will know the difference and it’ll save you a lot of time. Pillsbury makes a great one.
INGREDIENTS
Pillsbury pie crust
14 oz butternut squash, peeled, deseeded, and cubed
¾ cup light brown sugar
3 eggs, beaten
1 ½ tsp cinnamon
3 Tbsp dark rum
2 ½ Tbsp mascarpone cheese
DIRECTIONS
- Preheat oven to 350 degrees.
- Cook the squash cubes in boiling water until tender (test with a fork). Drain the water and then put in a blender and puree.
- Add the remaining ingredients and blend until smooth.
- Roll out pie crust on a lightly floured surface.
- Place crust into a large tart pan or divide into smaller tart pans (I use the same ones that I use to make crème brule).
- Place on a baking sheet and bake for 30-35 minutes.
Notes:
- Goes great with vanilla ice cream
- I test with a toothpick like I would a cake.