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    You are in: Home / Recipes / Butternut Squash Tart With Pumpkin Seed Crust Recipe
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    Butternut Squash Tart With Pumpkin Seed Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    40 mins

    25 mins

    fluffernutter's Note:

    Another wonderful recipe from To Many Cooks by Nancy Wood Moorman ( There's a cheese lattice topping instead of a crust topping so there's more protein and more flavor. Use a good quality cheese, like an aged Gouda.

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    Units: US | Metric


    Filling and topping


    1. 1
      For the crust, process the pumpkin seeds in a food processor until ground to a meal. Add the flour and butter and process to the texture of a coarse meal. Add the water and process until the mixture forms a ball.
    2. 2
      Flatten to a disk and sprinkle with flour. Roll to about 1/8-inch thickness and press into a tart pan. Prick with a fork and chill for 30 minutes. Bake at 425 degrees for 20 minutes or until golden.
    3. 3
      Combine the squash with the cream, butter, egg, salt and pepper and mix well or process until smooth. Spoon into the cooled tart shell.
    4. 4
      Slice the cheese into strips and arrange them on the tart to form a lattice. Bake at 375 for 20 to 25 minutes or until filling is slightly puffed and cheese is melted.

    Ratings & Reviews:


    Nutritional Facts for Butternut Squash Tart With Pumpkin Seed Crust

    Serving Size: 1 (109 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 354.0
    Calories from Fat 242
    Total Fat 26.9 g
    Saturated Fat 15.1 g
    Cholesterol 105.4 mg
    Sodium 467.6 mg
    Total Carbohydrate 18.0 g
    Dietary Fiber 1.0 g
    Sugars 0.6 g
    Protein 10.8 g

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