Photo of Butternut squash tart with candied pecans by WW

Butternut squash tart with candied pecans

7
6
6
SmartPoints® value per serving
Total Time
2 hr 20 min
Prep
15 min
Cook
1 hr 55 min
Serves
16
Difficulty
Easy
Several components of this impressive, tasty, and pretty tart can be prepped ahead of time. Roast the squash, bake the crust, and candy the pecans in the morning you plan to serve it, or even up to a day ahead. Store the baked crust in the pan at room temperature in a zip-top plastic bag, refrigerate the squash, and store the pecans at room temperature in an airtight container. Feel free to swap out the pecans for walnuts or almonds, if you'd like.

Ingredients

Cooking spray

4 spray(s)

Uncooked butternut squash

2½ pound(s), (1 squash), halved lengthwise and seeded

Refrigerated pie crust, unprepared

1 crust(s), (from 14.1-oz package)

All-purpose flour

2 Tbsp, for dusting

Egg(s)

3 large egg(s), lightly beaten

Fat free sweetened condensed milk

½ cup(s)

Ground cinnamon

½ tsp

Ground ginger

½ tsp

Packed brown sugar

cup(s)

Unsalted pecan halves

½ cup(s)

Packed brown sugar

2 Tbsp

Fat free whipped topping

1 cup(s), frozen, thawed

Instructions

  1. Preheat oven to 425°F. Line a rimmed baking sheet with foil and spray foil with nonstick spray.
  2. On prepared pan, place squash halves cut sides down. Bake until tender, about 1 hour. Let cool. Maintain oven temperature.
  3. Unroll pie crust onto a floured surface; with a floured rolling pin, roll into a 12-inch round. Place crust in a 10-inch tart pan with removable bottom. Gently press onto bottom and against side of pan. Fold edge of crust into pan; press to make it even with rim. Bake until crust is lightly browned, 10 minutes. Cool completely on a wire rack. Reduce oven temperature to 350°F.
  4. Scoop flesh from squash and discard skin. Place squash in a food processor and purée. Measure 2 cups squash and transfer to a medium bowl. (Save any remaining squash for another use.)
  5. Line baking sheet with fresh piece of foil. To bowl with squash, whisk in eggs, condensed milk, cinnamon, ginger, and 1⁄3 cup brown sugar. Place tart pan on prepared pan and pour filling into crust. Bake until center is set, about 35 minutes. Transfer tart to wire rack and let cool completely. Maintain oven temperature.
  6. Line a small baking sheet with foil and spray foil with nonstick spray. In a small bowl, toss pecans, remaining 2 tbsp brown sugar, and 1 tsp. water. On prepared pan, spread nuts in a single layer. Bake until toasted, about 10 minutes. Let cool. Coarsely chop pecans. Sprinkle tart with pecans just before serving. Cut into 16 slices and top each slice with 1 tbsp whipped topping.
  7. Per serving: 1/16 of tart