Description
This Roasted Acorn Squash Tart with Brown Butter is a cozy, autumn-inspired dessert featuring a flaky, buttery crust filled with a smooth, spiced acorn squash custard. The rich flavor of browned butter enhances the tart’s sweet, earthy filling, making it a perfect centerpiece for seasonal gatherings or a comforting treat on a crisp day.
Ingredients
Scale
For the Acorn Squash
- 1 medium acorn squash (about 1 to 1.5 lbs)
For the Tart Crust
- 1 1/4 cups all-purpose flour (plus extra for dusting)
- 1/4 teaspoon sea salt
- 1/2 cup (1 stick) unsalted butter (plus extra for greasing)
For the Filling
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt (plus more for seasoning)
Instructions
- Roast the Acorn Squash: Preheat your oven to 400°F (200°C). Cut the acorn squash in half lengthwise and scoop out the seeds. Place the cut sides down on a baking sheet and roast for 30-40 minutes until the flesh is tender and easily pierced with a fork.
- Prepare the Tart Crust: In a mixing bowl, combine the all-purpose flour and 1/4 teaspoon sea salt. Melt 1/2 cup unsalted butter in a saucepan over medium heat until it turns golden brown and smells nutty, then pour it into the flour mixture. Stir until combined and press the dough evenly into the bottom and up the sides of a greased 9-inch tart pan. Place it aside.
- Make Brown Butter: Melt 1/2 cup unsalted butter in a saucepan over medium heat, cooking until it becomes golden brown and nutty in aroma. Carefully watch to prevent burning.
- Prepare the Filling: Scoop the roasted acorn squash flesh from the skin and place it in a large bowl. Add the brown sugar, eggs, heavy cream, freshly grated nutmeg, cinnamon, 1/4 teaspoon sea salt, and the prepared brown butter. Blend or use a hand mixer until the mixture is smooth and well combined.
- Assemble and Bake: Pour the smooth acorn squash filling into the prepared tart crust. Bake the tart in a preheated oven at 350°F (175°C) for 30-35 minutes or until the filling is set and lightly golden on top.
- Cool and Serve: Remove the tart from the oven and allow it to cool completely before slicing and serving to ensure clean cuts and the best texture.
Notes
- Use freshly grated nutmeg for the best flavor.
- Brown butter adds a rich, nutty depth to both the crust and filling.
- Roast the acorn squash until fully tender to ensure a creamy filling.
- Allow the tart to cool completely for easier slicing.
- This tart pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.
