Butternut Squash Tart

Candied Apple Bacon
The Perfect Blend Of Sweet & Savory!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 1 hour, 30 minutes


1 Pillsbury rolled pie dough
4-5 cups Butternut squash, diced
1/2 stick butter, melted
1/4 cup maple syrup
1/2 tsp fresh ginger, grated
1/4 tsp garlic powder
1/4 tsp onion powder
pinch of cinnamon
pinch of fresh grated nutmeg
1 tbsp green onion, sliced
2 eggs

Candied Apple Bacon


7-8 Applewood bacon slices
4 tbsp apple jelly
fresh cracked pepper

Cooking Tools

Food processor

Sheet pan

Sheet pan with cooling rack

8 inch round cake pan

Parchment paper

Preheat oven to 350 Degrees F. Coat diced butternut squash on sheet pan with the melted butter.  Salt and pepper the squash evenly and bake in the oven for 30-40 minutes or until tender.  Lay bacon strip on cooling rack and insert rack on a sheet pan. Spoon and spread Apple jelly on each slice of bacon on the top side and fresh cracked pepper.  Bake in oven for 30-35 minutes with the Butternut squash. Remove and cool off the squash and bacon.  Diced the bacon and set aside.  In a food processor, add; cooked squash, maple syrup, grated ginger, garlic powder, onion powder, cinnamon, nutmeg, eggs. Pulse and blend until smooth. Line 8 inch cake pan with parchment paper with over hang for easy removal.  Place rolled pie dough into the cake pan and shape. Pour the Butternut squash mixture into the prepared pan and bake in the oven for 40-45 minutes.  Cool before lifting the tart out of the pan by using the parchment overhang and garnish with Candied Apple Bacon and sliced green onion.
Serves 4-6

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