On Wednesday, we got together and made this:
A delicata squash tart
with a graham cracker/pecan crust
...while drinking this...
...and Trader Joe's spiced apple cider...
The tart was so freakin’ good. Seriously. Kassy’s picky husband even loved it.
Original recipe:
Ingredients
Butter (for the pan)
2 Delicata squash (2 pounds total), halved and seeded (pretty much any squash would work here)
1 tablespoon coconut oil (original recipe called for canola)
9 whole graham crackers
½ cup pecans
12 tablespoons sugar
¼ teaspoon salt
6 tablespoons unsalted butter, melted
¾ cup evaporated milk
3 eggs
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
Preheat oven to 350°
Butter a 10” tart pan with removable base.
Coat the cut sides of the squash with oil. Place cut side down in a baking dish and roast for 30-40 minutes or until fork tender. (Ours was already roasted then frozen from last week)
Meanwhile, in a food processor, pulse the graham crackers until finely ground. Add the pecans and continue to pulse until the mixture resembles coarse sand. Add the salt, 4 tablespoons of the sugar and the melted butter, pulse until combined.
Pour the mixture into the tart pan and, with your fingers, press the crust on the bottom and sides of the pan until it is even and compact. Set on a rimmed baking sheet. Bake the crust for 15 to 20 minutes or until set. Don’t turn the oven off yet!
When the squash has cooled enough to handle, scoop the flesh from the skin with a large spoon and transfer to a bowl. Mash with a potato masher or fork. Blend in the remaining 8 tablespoons sugar, milk, eggs, nutmeg, cinnamon, and ginger until the mixture is smooth. (we just threw it all into the food processor and let it go until it looked to be a consistent texture)
Pour the squash mixture into the crust and bake for 35 to 40 minutes or just until set.
Cool before serving (with whipped cream or vanilla ice cream).
The end.
Have you ever cooked with delicata squash?
What did you make with it?
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