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Butternut Squash & Crème Fraiche Tart

Butternut Squash & Crème Fraiche Tart

Serves 8 to 12


    • 4 cups crushed gingersnap cookies
    • 3 tablespoons melted butter

    Mix the gingersnap crumbs with the melted butter and press into a standard 10-inch fluted tart pan. Set aside.


      • 1 large butternut squash, about 2 to 3 pounds
      • ½ cup brown sugar
      • ¼ cup white sugar
      • 1 teaspoon salt
      • 1 teaspoon cinnamon
      • ½ teaspoon ginger
      • ¼ teaspoon nutmeg
      • 2 teaspoons vanilla
      • Pinch of ground cloves
      • 2 whole eggs and 1 yolk
      • 2 tablespoons molasses
      • 1½ cups crème fraiche

      Cut the butternut squash in half lengthwise and place on a sheet tray lined with parchment paper. Cover with foil and bake in 450° F degree oven for about an hour, or until completely tender. Remove and discard the seeds. Scrape the meat from the skin and puree in a food processor, reserving 2 cups of pureed squash for the tart.

      Combine all ingredients, except the squash puree and crème fraiche, in a mixer and whisk on high for 3 minutes. Fold in 2 cups of squash puree and then the crème fraiche.

      Preheat oven to 400°F.

      Fill the lined tart pan with the mixture and place in oven for 10 minutes. After ten minutes, reduce the heat to 350°F and continue to bake for an additional 30 minutes or until a knife inserted in the center comes out clean. Allow the tart to cool completely before unmolding. Slice and serve with Molasses Cream on top.

        Molasses Cream

        • 1 cup heavy whipping cream
        • Pinch salt
        • ¼ cup powdered sugar
        • ¼ cup molasses

        Combine all ingredients in a clean bowl and whisk to form soft peaks.