Vegan Butternut Squash Tart

Written by Gilda Mulero

After making this super easy Thanksgiving tart your guests will indeed be thankful for a scrumptious treat without all the additives. This recipe is versatile and a crowd pleaser. Enjoy!


For the crust:

½ cup walnuts

1 cup whole wheat pastry flour

¼ teaspoon baking powder

2 tablespoons neutral flavored oil (canola, safflower)

¼ cup rice milk

1 teaspoon ground cinnamon

For the filling:

1 ½ cups butternut squash puree (please see note)

½ cup pure maple syrup

½ cup rice milk

1 teaspoon ground cinnamon

1 teaspoon ground ginger

a few scrapes of ground nutmeg

1 teaspoon vanilla extract

zest of one orange

1/4 teaspoon salt

Preheat oven to 350 degrees.

To make the crust, in a food processor fitted with a metal blade, grind the walnuts with a few tablespoons of the flour until finely ground. The flour will keep the nuts from turning into paste. Transfer to a medium bowl, add the remaining flour and the baking powder, and whisk to combine thoroughly. In a small bowl, whisk the oil, milk, and a pinch of salt. Add to the flour mixture, stirring until the dry ingredients are completely moistened. Press the crust into an oiled 9-inch tart pan. Placing a piece of plastic wrap between your fingers and the dough will facilitate pressing. Press the last few times with your thumb around the sides where the bottom of the pan meets the side to make sure there is no excess crust there. Use a knife to cut off any excess along the top of the tart pan, poke holes all over the crust with the tines of a fork. Bake the shell for 5 minutes, then remove from the oven and set aside. Do not turn off the oven.

In a large bowl, combine and whisk butternut squash puree, maple syrup, rice milk, vanilla, and salt. Pour into tart shell. Bake about 40 minutes or until set, check tart after 30 minutes and tent the edges if browning too quickly. Transfer tart to a wire rack to cool for an hour before transferring to refrigerator to cool completely.

Serves 8.

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