Gluten Free Maple Ginger Butternut Squash Tart

Name: Gluten Free Maple Ginger Butternut Squash Tart
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 8 slices
Cuisine: American
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 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

November 7, 2018 By Sandi Gaertner 59 Comments

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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.

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!

a cut gluten free candied ginger butternut squash tart

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

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!

Table of Contents

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

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

Gluten Free Butternut Squash Maple Ginger Tart slices ready to serve

How to make a candied ginger butternut squash tart:

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

I have tested two gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure and Bob’s Red Mill 1 to 1 Gluten Free Flour Blend. This doesn’t mean other blends won’t work, I just haven’t tested any others. Try to avoid flour blends that are high in starch.

As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.

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.

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

Tools You Need To Make This Butternut Squash Tart Recipe:

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