This month, Sue of Palatable Pastime told the Baking Bloggers that for October: "Bake up something using pumpkin or any other hard winter squash. All types, not just pumpkin or butternut. There are many. Sweet or savory." Here's the #BakingBloggers pumpkin-infused baking party.
- Black Bean and Butternut Squash Enchilada Casserole from A Day in the Life on the Farm
- Butternut Squash Cheesecake from Karen's Kitchen Stories
- Crystallized Ginger Pumpkin Gingerbread Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Maple-Kissed Autumn Squash Tart from Culinary Adventures with Camilla
- Mock Pumpkin Cheesecake from Sid's Sea Palm Cooking
- Pumpkin Cornbread from Making Miracles
- Pumpkin Spice Biscotti from Tara's Multicultural Table
- Quick Pumpkin Bread from Sneha's Recipe
- Roasted Butternut Bacon Feta Risotto from Food Lust People Love
- Sourdough Pumpkin Cranberry Muffins from Hezzi-D's Books and Cooks
- Sweet and Savory Roasted Butternut Squash from Palatable Pastime
- Tikvenik - Bulgarian Pumpkin Pastry from Pandemonium Noshery
I decided to make a pumpkin-delicata squash tart that's sweetened with maple syrup. The crust is a simple olive oil tart crust with a hint of citrus. Oh, as for the sweet potatoes in that photos above - I just roasted them at the same time. they aren't in the dessert.
Ingredients makes two 9" tarts
Crust makes two tarts
- 200 g organic granulated sugar
- 2 large eggs + 2 egg yolks
- 1600 g oil (I used canola oil)
- zest of 1 organic orange, approximately 2 teaspoons
- 560 g flour (I used all-purpose flour)
- pinch of salt
- 2 teaspoons baking powder
- 1/2 t orange blossom water
- Also needed: 9" tart pan with removable bottom, parchment paper, rolling pin
Filling makes two tarts
- 3/4 cup organic dark brown sugar, lightly packed
- 4 ounces butter, softened
- 3 eggs
- 2 Tablespoons heavy cream
- 1/4 cup ricotta cheese
- 1/4 cup maple syrup
- 2 to 3 Tablespoons fresh ginger (peeled and grated)
- 1 Tablespoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 4 cups pumpkin purée (here's one method that I use)
- whipped cream or ice cream, for serving, optional
In the bowl of a food processor, place all of the ingredients for the crust. Pulse a few times until the mixture comes together. You should have pea-sized crumbles. Turn the mixture onto a parchment paper-lined work surface. Knead until you have an elastic dough that doesn't stick to your hands.
Roll the dough ball into a circle and transfer it to the tart pans. Prick the bottom with a fork. Place the crust into the freezer to chill while the oven reaches temperature and you make your filling. Preheat oven to 350 degrees Fahrenheit.
Cream together brown sugar and butter until well-blended. Add in the remaining ingredients and whisk until smooth and a uniform color.
Bake for 45 to 50 minutes until a toothpick inserted into the center pulls clear. The filling will puff up during baking and flatten out as it cools. Let cool completely before serving.