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Article: Butternut Squash Tart with Tahini Granola Crust

bumble & butter Butternut Squash Tart with Honey Tahini Graham Crust and Sweet Potato Cinnamon Ginger Granola how to make best recipe for holidays entertaining thanksgiving christmas jamie's farm new york brooklyn gluten-free award-winning sofi awards

Butternut Squash Tart with Tahini Granola Crust

Our Sweet Potato Cinnamon Granola makes for a fine, buttery crust for this luscious butternut squash tart. We add a warm spice blend to creamy butternut squash along with a dash of brandy for a caramelized flavor. 

Makes one 14-inch tart


Tahini graham crust:

Butternut Squash filling:

  • 6 cups pureed butternut squash
  • 1/2 cup cashews
  • 3/4 cup water
  • 1 tbsp cornstarch
  • 1 egg + 1 egg yolk
  • 1/4 cup sugar
  • 1/2 cup light brown sugar
  • 1 1/2 tsp sea salt
  • 1/2 teaspoon ground clove
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup brandy or bourbon


For the crust, grind the granola to fine crumbs in a food processor. Add the tahini, honey, butter, salt, and water and pulse just to incorporate. Pour the crumbs into a 14-inch rectangular tart pan and evenly press across the bottom and up the sides of the pan. Freeze until crust is firm, about 15 minutes. Keep chilled until ready to fill.

In a blender, finely grind the cashews. Add the water and blend on high speed for 2 minutes. Add the butternut squash, cornstarch, and eggs, puree until extremely smooth.

In a large mixing bowl, combine the squash mixture with the sugars and spices. Pour in the brandy and stir to combine. Divide the pie filling equally between the pie crusts. Bake the pies for 50-60 minutes until well-set. Remove the pies from the oven, cool, then refrigerate overnight to allow filling to firm up.

Just before serving, sprinkle the top of the pies with a little granulated sugar. Using a kitchen torch or the broiler, brûlée until the sugar is melted and bubbling. Serve pie with ice cream and more Jamie's Farm Granola.




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