Name: Gluten Free Maple Ginger Butternut Squash Tart
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Ingredients: For Crust:; 1 cup almond flour; 3/4 cup Bob's Red Mill Gluten Free 1 to 1 Flour Blend; 1/4 teaspoon salt; 3 tablespoons whipping cream; 1/2 cup butter (cold); For Filling:; 1 14 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

Jump to Recipe Print 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.

Jump to:

How to make butternut squash puree
Instructions:
Tools You Need To Make This Butternut Squash Tart Recipe:
📖 Recipe
Fearless Dining
💬 Comments

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, and everyone always insists he makes it yearly. 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!

If you love winter squash as much as we do, both in sweet and savory recipes, check out all of my delicious gluten free winter squash recipes!

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

I think this squash tart recipe is going to be a winner. The candied ginger with the subtle maple and butternut is 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!

How to make 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 375º F.
Take a butternut squash and cut it in half. Use a sharp knife because butternut squash tends to be 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 to 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 make the pumpkin puree smoother.)

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

This delicious tart is great for Thanksgiving or any time. Serve with a dollop of whipped cream!

Instructions:

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

The wet ingredients poured over the dry ingredients in a bowl.

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

Mix well so that it forms a nice dough.

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.

A photo of the 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 20 minutes.