Fall Squash Tart Recipe

Prepare the Squashes

Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half and remove the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Cut the kuri squash in half, scoop out the seeds, and place cut-side up on another baking sheet. Roast both squashes in the oven for about 30-40 minutes, until tender.

Make Kuri Squash Puree

Once the kuri squash is roasted, scoop out the flesh and blend it in a food processor until smooth. Add salt, pepper, and cinnamon to taste.

Pickle the Butternut Squash

Peel and cube the butternut squash. In a saucepan, combine apple cider vinegar, brown sugar, and a pinch of salt. Bring to a simmer, add the butternut squash cubes, and cook for about 5 minutes. Remove from heat and let cool, allowing the squash to pickle.

Prepare Goat Cheese Mousse

In a mixing bowl, whisk the goat cheese until smooth. Gradually add heavy cream, continuing to whisk until the mixture becomes airy and mousse-like. Season with salt and black pepper to taste.

Candied Pepitas

In a skillet, over medium heat, add the pepitas and brown sugar. Stir continuously until the sugar has melted and the pepitas are coated. Remove from heat and let cool on parchment paper.

Assemble the Tart

Once the spaghetti squash is done, scrape the strands into a bowl. Mix with kuri squash puree. Spread this mixture in a tart or pie dish. Top with dollops of goat cheese mousse, and sprinkle with pickled butternut squash and candied pepitas.

Serve

Slice the tart and serve warm, garnished with additional pepitas if desired.