Roasted Hubbard Squash Tart with Gingersnap Crust

An easy and delicious dessert, full of Fall flavor with a silky filling that's sure to impress your holiday guests.

Prep Time 1 30

Cook Time 45

Cool Time 2

Total Time 4 15

Course Dessert

Cuisine American

Servings 8 slices

2.5 pound Hubbard squash or other winter squash/pumpkin whole, with seeds and skin
2 tsp neutral vegetable oil (ie: canola oil)
2 Tbsp butter room temperature/softened
2 Tbsp granulated sugar
1 large egg yolk
2 large eggs, whole
⅓ cup light brown sugar packed
2 tsp pumpkin pie spice
½ tsp salt
¾ cup half-and-half

Preheat oven to 350°F.
Rinse/wipe the outside of the Hubbard squash to remove any visible dirt.
Set the squash on it's base, on a stable cutting board. Using a large chef's knife, carefully split the squash in half, from the top, down.
Using a metal spoon, scrape out the seeds and discard. Evenly rub the 2 tsp of oil on all sides of the squash.
Spray a baking sheet with non-stick cooking spray. Place the prepared squash on the baking sheet, cut-side down (skin-side facing up).
Add a small splash of water (no more than 3-4 Tbsp) to the sheet pan, and place it in the oven. Roast until the squash is fork-tender, about 45min.
Remove from oven, and allow to cool.
(At this point, you can scoop out the meat and refrigerate if you're roasting your squash in advance. Otherwise, continue with the recipe.)

Place your gingersnap cookies or wafers in a food processor or blender* and process until they are a fine crumb.
*You can also do this by hand by placing the cookies in a plastic zip-top bag, and hitting them with a rolling pin or the bottom of a small sauce pot.
Pour crumbs into a medium-sized mixing bowl and combine thoroughly with melted butter.
Press crumb mixture into a standard tart pan (9.5-10 inches) or a regular pie plate (not a deep dish).
Set aside.

Gather all ingredients. Preheat oven to 350°F.
Once the squash has cooled enough to handle, scoop out the flesh and place it in a food processor or blender. Blend until smooth.*
*You could do this by hand with a potato masher or even a fork, but the squash will not end up as smooth. However, as long as there are no large chunks remaining, your final product will be fine.
In a large mixing bowl, combine 2 Tbsp of room temperature/softened butter with 2 Tbsp granulated sugar. Beat with a whisk until creamy.
Add the 1 egg yolk and 2 whole eggs, one at a time, and whisk well between additions.
Add 2 cups of pureed Hubbard squash and mix well to combine. Depending on the size of your squash, you may or may not need all of the pureed squash. Save any extra squash for another purpose.
Add brown sugar, pumpkin pie spice, and salt, mixing well.
Add half-and-half and whisk well to ensure all ingredients are thoroughly combined.
Pour the filling into the pie crust and bake a 350°F for 40-50min, or until a skewer/knife inserted near the center comes out clean.
Cool on a wire rack for 2 hours. Serve immediately or cover and refrigerate up to 3 days. Serve with whipped cream or the topping of your choice.

Keyword baking, cranberry, dessert, easy, holiday, pie, pumpkin spice, tart