This gluten-free maple ginger butternut squash tart is healthy and delicious yet fancy enough for any holiday party. This homemade tart makes a beautiful fall dessert. Maple and ginger flavors pair beautifully with the sweetness of butternut squash.
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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!
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!
Allergen Information:
This homemade maple squash tart recipe is gluten-free, oat-free, and soy-free. Make it dairy-free by using plant-based butter and dairy-free heavy cream.
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.)
Flour Blends Tested:
- Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
- Almond Flour – I like to use Anthony’s Almond Flour because it is tested to ensure it is gluten free.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour – I tested the blend listed above. Other blends should work as well. If your blend doesn’t contain a binder, add 3/4 teaspoon of xanthan gum.
- Butter – I recommend unsalted butter.
- Butternut Squash – I like to use canned butternut squash puree. It is whipped to be very smooth. You can also roast your own butternut.
- Maple Syrup – Use pure maple syrup.
- Eggs – Use size large eggs.
- Heavy Cream – You can use regular or dairy-free heavy cream.
This delicious tart is great for Thanksgiving or any time. Serve with a dollop of whipped cream!
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Step-By-Step Photos and Directions:
The first step is to add the dry ingredients for the crust to a bowl. Whisk to blend them.
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 20 minutes.
Tools you need to make this recipe:
- Tart pan…this pan makes it easy to get the tart out, especially when it has a scalloped edge.
- Almond flour makes gluten free crusts so easy.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Maple Ginger Butternut Squash Tart
Ingredients
Equipment
Method
- Preheat the oven to 350º F.
- Spray a tart pan with coconut oil or gluten free baking spray.
- In a large mixing bowl, add 1 cup almond flour, 3/4 cup Bob’s Red Mill Gluten Free 1 to 1 Flour Blend, and 1/4 teaspoon salt. Use a pastry cutter to cut the cold 1/2 cup unsalted butter into the dry ingredients. Add the 3 tablespoons whipping cream.
- Mix the dough ingredients well until the mixture resembles fine crumbs.
- 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.
- In a medium bowl, add 1 14 ounce can organic butternut squash puree, 3 large eggs, 1/3 cup grade B maple syrup,3/4 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon salt, and 1/2 cup whipping cream. Use a wire whisk to mix well.
- Bake the crust for 10 minutes.
- Remove from the oven and pour the filling in to the tart pan.
- Bake the tart for an additional 20 minutes or until firm in the middle. The tart will also set more as it cools.
- Remove the tart from the oven to a cooling rack.
Nutrition
Notes
- I tested this recipe with Bob’s Red Mill 1:1 in making the crust. Other blends should also work well.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
(*This post was updated from an older 10/2016 post.)
The recipe calls for 1 1/4 oz pureed butternut squash. Is this a typo? I’ve made butternut squash pie with fresh cranberries and it’s great. But it uses a lot more than 1 1/4 oz of squash. Thanks.
Hi Kimberly, thank you so much for your note. It looks like the recipe card autofilled and I am so sorry. It should read one 14 ounce can of pureed butternut squash. I get this at either Trader Joe’s or my local grocery store.