Butternut Tartlets

Good morning! Today I have the honor of being featured on a fantastic food blog, Ohh May! I did a guest post for Mango Coconut Chicken, if you would like to see it, click here.

I am so excited for this recipe. I was inspired by this squash action to make a butternut squash tart. I couldn’t decide between sweet and savory, but I ended up going with sweet. I wanted to make the tartlets like little squash-filled cupcakes. These were amazing.

And the boyfriend had the genius idea to top them with coconut butter! Butternut cupcakes, voila!

Bite!

Recipe: Makes 3 tartlets

3 tbsp flaxseed

1/4 cup whole wheat flour

sea salt

1/4 cup water

1 egg, divided

1 butternut squash

cinnamon

1/4-1/3 cup brown sugar

1 tbsp butter

Directions – Preheat the oven to 350.

Grind 3 tablespoons of flax seeds in a blender until they become a powder. Mix the flax powder with 1/4 cup whole wheat flour and a few grinds of salt. Add 1/4 cup water and stir until it becomes a dough ball. It should be very dry, but it should still stick together in one clump.

Dust a baking sheet with flour and lay the dough on top of it. Cover with wax paper. Use a rolling pin to flatten it out until it is thin.

Grease a muffin tin with coconut oil. Cut the dough into 3 portions and press into the cupcake holders.

Using your fingers, paint a thin layer of egg white over the flax crusts. Bake for 10 minutes. When you remove the crusts, turn the oven up to 400.

Meanwhile, peel 1 butternut squash and remove the seeds. Chop into small cubes.

Spray a baking sheet with canola oil and spread the cubed squash on the pan. Spray lightly with coconut oil. Give it a dust of cinnamon and brown sugar. Bake  at 400 for 20-35 minutes, until the squash is very soft, even caramelized.

Remove the squash and put into a blender. Add 1 egg yolk, 1 tbsp melted butter, and 1/4 to 1/3 cup brown sugar. Blend until smooth. Pour the squash puree into the three tartlet crusts. You will have leftover squash! Bake at 375 for 20-30 minutes, until the edges of the squash just begin to brown.

Optional: Frost the tartlets with Artisana coconut butter!

Benefits:

Flax seeds * are loaded with omega 3′s (specifically alpha linolenic acid) which can reduce inflammation! Omega 3s are also used to prevent blood clots and increase cell plasticity (which can help diabetics). Daily flax consumption can lower cholesterol levels and also provides a healthy dose of fiber in every tablespoon!

Butternut squash * A great source of Vitamin C, A, potassium, manganese, and folate. It is also very high in fiber and water content!

Whole wheat *  when you choose white flour over whole wheat flour, you are losing over half of the B vitamins, fiber, folic acid, calcium, zinc, phosphorous, copper, and iron. Whole grains reduce your risk for diabetes and have also been linked to weight loss and maintaining a lower BMI.

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7 responses to “Butternut Tartlets

  1. The tartlets look great! I love that squash tastes good sweet or savory :D

  2. I love b.squash, and these sound amazing. I wish I had a butternut squash so I could make this right now :D

  3. Katherine: What About Summer?

    not to mention that smiling when eating something delicious is good for your soul

  4. Wholewheatordie!

    Man, that looks soo good. You are the best food blogger ever! Whoever you make your food for sure is lucky!

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