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Roasted Acorn Squash Tart

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 pieces
Calories 350
A savory tart featuring roasted acorn squash and a creamy ricotta filling, perfect for a cozy meal or special occasion.

Ingredients

Vegetables

  • 1 large acorn squash (washed, ends cut off)
  • 1.5 cups blanched almond flour
  • 0.25 cup coconut flour
  • 2 Tablespoons tapioca flour
  • 0.5 Tablespoon dried thyme leaves (plus more for finishing)
  • 0.125 teaspoon fine sea salt
  • 0.25 cup coconut oil or butter (melted and cooled)
  • 2.5 Tablespoons cold water
  • 1 large egg white
  • 1.5 cups whole milk ricotta cheese ((15 ounces))
  • 1 large egg (beaten)
  • 2 Tablespoons parmesan cheese
  • 1 teaspoon fresh lemon juice
  • 0.125 teaspoon black pepper
  • 0.125 teaspoon nutmeg

Additional

  • to taste fine sea salt

Instructions 

  • Preheat oven to 350°F (175°C). Roast the prepared acorn squash until soft, about 30-40 minutes. Cool and scoop out the flesh.
  • Pulse almond flour, coconut flour, tapioca flour, thyme, and salt in a food processor. Add oil, water, and egg white; process until dough forms. Press into a greased 9" tart pan and bake for 10 minutes.
  • Mix ricotta, egg, parmesan, lemon juice, pepper, nutmeg, and salt. Spread over crust. Arrange sliced squash in concentric rings on top. Dust with thyme.
  • Bake for 45-60 minutes until filling is set. Cool slightly before serving.

Notes

Ensure the squash is fully cooled before slicing to prevent the tart from becoming soggy.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Acorn Squash