Recipe: Yummy For Fall or Halloween: Kabocha Squash Tart

For Fall or Halloween: Kabocha Squash Tart. Roasted kabocha squash is a lightly sweet and savory side dish that's easy to prepare. Each slice bakes until tender and creamy, then glazed with a soy-ginger sauce. Pair this recipe with fresh seafood, hearty protein, or noodles for a vegetable boost.

Line a baking sheet with foil and cut the squash in half lengthwise. Roasted acorn squash, spaghetti squash, and butternut squash team up in this aromatic soup. Tart green apples, fresh ginger, curry powder, cayenne, and sherry kick up the flavor. You can cook For Fall or Halloween: Kabocha Squash Tart using 22 ingredients and 20 steps. Here is how you achieve it.

Ingredients of For Fall or Halloween: Kabocha Squash Tart

1. You need of to 500 grams Kabocha squash.
2. You need of Water.
3. You need of cups' worth Sugar.
4. Prepare of 1:1 water to sugar ratio.
5. Prepare of Honey.
6. You need of Butter.
7. It's of The tart crust:.
8. It's of Unsalted butter.
9. You need of Granulated sugar (or white sugar).
10. Prepare of Egg yolk.
11. You need of Cake flour.
12. It's of Almond flour.
13. Prepare of For the almond cream:.
14. You need of Unsalted butter.
15. It's of Ground almond powder.
16. Prepare of Granulated sugar (or white sugar).
17. You need of Egg.
18. You need of Rum (optional).
19. It's of For the topping:.
20. It's of Heavy cream.
21. Prepare of to 20 grams Sugar.
22. You need of Nappage.

Even eggs love a cozy fall sweater. Typically wrapped in ground sausage, these scotch eggs get an autumnal upgrade with kabocha squash and sweet potatoes. Get our Kabocha Squash Scotch Eggs recipe. Thoroughly underrated, IMHO, the beauty of spaghetti squash is in its wide utility.

For Fall or Halloween: Kabocha Squash Tart instructions

1. Make the tart crust. Refer "Basic Tart Crust"by user "Yukirain"..
2. Make the almond cream. Mix the room temperature butter and sugar together. When they are mixed together, add the egg and mix again..
3. Add the sifted almond flour and mix in. Add rum to taste..
4. Put the almond cream in the tart crust, and bake in a preheated 360°F/180°C for about 40 minutes..
5. When it's baked, leave to cool in the tart pan..
6. While the tart cools, make the topping. Cut the kabocha squash into 1-2 cm cubes and cut up the skin (you could cut up the skin after cooking the kabocha squash)..
7. Put water, the sugar, and honey in a pan and heat until the sugar is dissolved. Add the kabocha squash and cut up the skin..
8. When it's bubbling, turn the heat down to low. Cover with a piece of aluminium foil placed on top of the contents of the pan to act as a drop lid (otoshibuta). Simmer until a bamboo skewer goes through a piece of kabocha squash easily..
9. When the kabocha squash has been simmered until tender, turn off the heat and leave in the pan until cooled (if possible, leave it to cool in the refrigerator until the next day)..
10. When the kabocha squash has cooled, take each piece out and pat dry with paper towels..
11. Heat a pan to melt the butter, and sauté half of the dried kabocha squash pieces..
12. You just need to brown the pieces slightly (I just did half the pieces, but you can sauté all the kabocha squash if you like. Or you can omit this step entirely. It's up to you.).
13. When the kabocha squash is sautéed, pile them up on the baked and cooled tart..
14. Brush with the apricot glaze. Chop up 2 to 3 of the simmered kabocha squash skin pieces and scatter on top..
15. Whip the cream with sugar until soft peaks form, and decorate the tart with it. (I used a round icing tip, but use whatever you like.).
16. If you have time, you should have some leftover tart crust dough, so make some cut out cookies with it to decorate the tart with..
17. Since this tart is for Halloween, I made pumpkin and heart shaped cut out cookies to decorate..
18. You can also dust the perimeter of the tart with powdered sugar..
19. You don't have to sauté the kabocha squash pieces, but the butter fragrance makes the tart more delicious, so I recommend it..
20. Here's how it looks when cut..

Here it shows off as a potato pancake or. Kabocha is the ultimate fall squash. Cookbook author Melissa Clark likes sweetening up slices of roasted winter squash, so she roasts them with maple syrup, olive oil, fresh ginger and thyme. Autumn flavors are in the spotlight as The Kitchen serves a plate of Fall favorites like Geoffrey Zakarian's Apple Cider Salmon and Katie Lee's Brown Butter Sage Butternut Squash Bake. Chez Christophe has a great lineup of fall and holiday items up for order like Pumpkin Tarts, Croissant Cube (only at the Burnaby store), and a Maple Pumpkin Latte.