I'm something of a squash fanatic. One year I grew so much summer squash, my kids refused to eat it for years.
This fall there's been quite a bit of winter squash in my weekly CSA box. Squash is one of my mom's favorite veggies, and I don't think she's going to get tired of it. The varieties we've devoured so far include Delicata, Butternut, Acorn, Kabocha, Carnival, Kuri, and Spaghetti. The Kuri alone failed to live up to our expectations.
Last week there was another Kuri in my box of veggies, and on Saturday night I turned it into a tart.
I wanted it to be a little different from a pumpkin pie since Thanksgiving is right around the corner, so I made the crust out of ground almonds. I dumped two cups of roasted almonds into the food processor, pulsed them until they were coarsely ground, and then added 1/3 cup of sugar and 1/3 cup of butter. I pulsed it some more and then pressed it into the tart pan (9 ") and baked it for 10 minutes at 350 degrees.
The Kuri squash was baked in the oven until very tender, cooled, and the innards scooped out and put into the food processor with 1/8 C brown sugar, 1/4 C white sugar, 1/2 tsp cinnamon,1/4 tsp ginger, 1/8 tsp allspice, and 1/8 tsp cloves. Once that was mixed, I added an egg that had been beaten into a cup of soy milk, pulsed until well blended, and poured the mixture into the crust. I think I baked it for about 30 minutes. Things were getting busy in the kitchen at that point, and the man who loves me and I were probably into our second glass of wine by then.
The tart was a delicious dessert. We topped it with vanilla ice cream. It made a fabulous breakfast, too.
Gluten free & dairy free--without the vanilla ice cream, that is.