Butternut squash tart with candied pecans
Uncooked butternut squash
2½ pound(s), (1 squash), halved lengthwise and seeded
Refrigerated pie crust, unprepared
1 crust(s), (from 14.1-oz package)
2 Tbsp, for dusting
3 large egg(s), lightly beaten
Fat free sweetened condensed milk
Packed brown sugar
Unsalted pecan halves
Packed brown sugar
Fat free whipped topping
1 cup(s), frozen, thawed
- Preheat oven to 425°F. Line a rimmed baking sheet with foil and spray foil with nonstick spray.
- On prepared pan, place squash halves cut sides down. Bake until tender, about 1 hour. Let cool. Maintain oven temperature.
- 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.
- 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.)
- 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.
- 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.
- Per serving: 1/16 of tart