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Gluten Free Maple Ginger Butternut Squash Tart

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I would be grateful if you shared this recipe :-)

This gluten free maple ginger butternut squash tart is healthy and delicious…and yet fancy enough for any holiday party.

Maple and ginger flavors pair beautifully with the sweetness of butternut squash.

a cut gluten free candied ginger butternut squash tart

 

Gluten Free Holiday Dessert Recipes

Fall is in the air and the holidays are around the corner. Every year I make several desserts to see which is the best for our family’s Thanksgiving celebration. Tart recipes look impressive but are so easy to make.

My husband has it easy… every year he makes the same showstopper gluten free pumpkin cheesecake for dessert. He has been making this dessert for at least five years now and everyone always insists he makes it each year. It is a lovely gluten free pumpkin bourbon layered cheesecake…totally irresistible.

Me? I like variety and I bring something different every year. It keeps people guessing, and gives me the opportunity to try a lot of recipe ideas out.

This gluten free maple ginger butternut squash tart may be my new favorite!

Top view of a sliced Gluten Free Butternut Squash Maple Ginger Tart

Candied Ginger Topping

I think this squash tart recipe is going to be a winner. The candied ginger with the subtle maple and butternut are too good to pass up. I buy my candied ginger at Trader Joe’s, but this candied ginger recipe is easy if you prefer to make your own!

Butternut Squash Puree

I used organic canned butternut squash because it is pureed so smoothly, it is perfect in this gluten free tart recipe.

If you prefer to make your own homemade butternut squash puree, here are the directions:

  • Preheat your oven to 375 degrees.
  • Take a butternut squash and cut it in half. Use a sharp knife because butternut squash tends to be very tough to cut.
  • Scoop out the seeds.
  • Brush coconut oil onto the inside of each squash half. Place the butternut squash halves in a baking pan facing upwards. (You can also use olive oil, but coconut oil adds a little sweetness for this dessert.)
  • Place the baking pan in the oven and roast for 40-45 minutes until the butternut squash halves are soft.
  • Remove the squash and allow it to cool.
  • Use a spoon to scrape the soft butternut squash out and put it into a Vitamix or blender. Add a little water (quantity depends on how thick you want the pumpkin puree to be) so that it purees smoothly. (You can also use a mixer if you prefer, but the blender will get the pumpkin puree smoother.)

A slice of Gluten Free Butternut Squash Maple Ginger Tart on a plate

Here is the shopping list of ingredients to make this gluten free tart recipe:

  • Butternut squash puree (if you are using canned)
  • Eggs
  • Maple syrup
  • Ginger, cinnamon, and salt
  • Heavy whipping cream
  • Almond flour
  • Candied ginger
  • Gluten free flour blend

Gluten Free Butternut Squash Maple Ginger Tart slices ready to serve

How to make a candied ginger butternut squash tart:

dry ingredients in a bowl

The first step is to add the dry ingredients for the crust to a bowl. Whisk to blend them.

wet ingredients poured over the dry ingredients in a bowl

Mix up the wet ingredients and pour over the dry ingredients.

tart dough in a bowl

Mix well so that it forms a nice dough.

adding dough to a tart pan

Press the dough into a greased tart pan. (**TIP: I love the tart pans with the removable bottoms because it makes it really easy to remove the tart from the pan.)

Bake the crust for 10 minutes at 350F degrees. Remove from the oven.

butternut squash puree in a bowl

Add the butternut squash and tart filling ingredients to a bowl and whisk to blend. Pour the wet tart ingredients over the half-baked crust and bake for another 20 minutes

(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)

Tools You Need To Make This Butternut Squash Tart Recipe:

  1. Tart pan…this pan makes it so easy to get the tart out, especially when it has a scalloped edge.
  2. Almond flour makes gluten free crusts so easy.

recipe love

Gluten Free Maple Ginger Butternut Squash Tart

Gluten Free Maple Ginger Butternut Squash Tart

Yield: 8 slices
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Easy to follow gluten free maple ginger butternut squash tart recipe.

Ingredients

  • For Crust:
  • 1 cup almond flour
  • 3/4 cup Bob's Red Mill Gluten Free 1 to 1 Flour Blend, (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
  • 1/4 teaspoon salt
  • 3 tablespoons whipping cream
  • 1/2 cup butter, cold
  • For Filling:
  • 1 1/4 ounce can organic butternut squash puree, I like this vs roasting butternut because the texture is so smooth
  • 3 large eggs
  • 1/3 cup grade B maple syrup
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/2 cup whipping cream
  • optional: candied ginger pieces

Instructions

  1. Preheat the oven to 350 degrees.
  2. Spray a tart pan with coconut oil.
  3. In a large bowl, add crust ingredients. Use a pastry cutter to blend.
  4. Mix well with your hands.
  5. Put dough into tart pan and press down along the edges to form the crust along the bottom and the walls of the tart pan.
  6. In a medium bowl, add all wet ingredients and mix well.
  7. Bake the crust for 10 minutes.
  8. Remove from the oven and pour the filling in to the tart pan.
  9. Bake for 20 minutes or until firm in the middle.
  10. Remove and allow to cool.

Recommended Products

There are affiliate links in my posts. This doesn't change the cost you pay for an item, it just means a tiny commission comes to Fearless Dining to help offset the costs of running this blog. Thank you for your support!

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 433 Total Fat: 28g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 123mg Sodium: 224mg Carbohydrates: 38g Fiber: 3g Sugar: 10g Protein: 9g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
© Sandi Gaertner
Cuisine: American / Category: Dessert
(*This post was updated from an older 10/2016 post.)

Round out the menu with these recipe ideas:

Creamy Pumpkin Soup http://www.fearlessdining.com

Quick and Easy Pumpkin Soup

Gluten Free Ginger Pumpkin Tart with Dark Rum

Try this pumpkin tart with dark rum for another holiday dessert.

More Delicious Holiday Recipes to Try!

a slice of candied ginger tart on a plate

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I would be grateful if you shared this recipe :-)

Reader Interactions

Comments

  4. Debi @ Life Currents

    November 2, 2015 at 3:25 pm

    This is not only beautiful, I love all the flavors you have going on here. Perfect for fall. And, I love that you used Grade B syrup. I think it’s so underused and so yummy! Thanks for the great recipe.

    Reply

  22. KC the Kitchen Chopper

    October 30, 2015 at 12:45 pm

    I love this gluten free crust. I’ve been looking for a tasty one. I’m going to try this with annual pumpkin pie I make for The Hubby. It’s the only thing I bake! 😉

    Reply

  26. Dini @ The Flavor Bender

    October 30, 2015 at 7:02 am

    I am the same as you! I need surprise and variety and love to do something different! get bored with food so easily…
    This is anything but boring! I am loving the flavour combo in this! Candied ginger, maple and butternut squash? It’s like the best of all thanksgiving desserts PLUS it’s gluten free! Definitely pinning!

    Reply

  27. Lyndsay

    October 29, 2015 at 4:47 pm

    Yum ???? This tart looks amazing. I love the candied ginger mixed with the maple. Sounds Perfect ???? Thanks for sharing.

    Reply

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