It’s autumn – leaves are falling (ok, I’m late with this post, in Berlin they’ve already fallen by now) and the shelves are full of seasonal veggies. In Germany, we don’t really distinguish between a squash and a pumpkin (no idea, why), so for my German readers, a butternut tart will definitely be just another pumpkin tart. For all the rest: Even though I’ve used butternut squash, this still tastes similiar to a ‘normal’ pumpkin bake. Anyway, it tastes great, matches perfectly with the (leftover of) vibrant autumn colours and comforts you and your guests, loved-ones or just yourself on a rainy afternoon like today in Berlin. And in case you’re wondering: It’s super easy to make and doesn’t call for a traditional time-consuming crust’n’filling procedure. I’m just too lazy for this – I wanna have my cake and eat it ;)
For one spring form (about 21 cm/8”)
- roughly 3 cups butternut squash, peeled and cubed
- ginger to taste (I used half a thumb-sized piece)
- 2 full cups wheat flour (I used half whole grain, half white)
- 1 cup sugar
- 1 tbsp baking powder
- spices: 1/2 tsp nutmeg and cardamom, 1 tsp cinnamon, dash of vanilla and salt
- egg substitution for 1-2 eggs (I used MyEy; ‘flax-egg’ or soy flour works, too)
- 1 tbsp white vinegar
- 1/2 cup water
- 1/3 cup rape seed or any other neutral oil
- optional decor: coconut whipped cream (home-made or ready-made, I like Soyatoo’s), nuts and spices
Start with boiling the butternut cubes in some water for 15 min or until softened. Drain the water, transfer to a little bowl, add the roughly chopped ginger and purée with a hand blender, mixer or just thoroughly with a fork. Set aside and preheat your oven to 175 °C (350 °F).
In a separate bowl, mix all the dry ingredients – flower, sugar, baking powder and spices – with a whisk. Prepare your preferred egg substitution in a cup or dish, add to the bowl. Now add water, vinegar, oil and your butternut purée. Whisk till smooth – that’s it!
Line your spring form with parchment paper, brush the sides with some oil or margarine if needed, and transfer the dough to the form. Bake for at least half an hour. After that time, make sure to do the wooden stick test for consistency: As you can see on the photos, it’s quite a dense and moist cake, so don’t worry if some crumbs stick to the wood. Just make sure it’s not runny inside anymore.
Let cool down before serving. To complete the indulgence, you can serve it covered in coconut whipped cream and sprinkled with spices and nuts. Enjoy the autumn! And happy Thanksgiving over to the US :)
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4 thoughts on “Autumn Spiced Butternut »Pumpkin« Tart”
Hmmmmm, looks like a cake that would perfectly fit in a Harry Potter scene… hmmmmm! Wonderful!
Oh thanks, haha yeah that’s a nice idea ;)
Was für ein fantastischen Rezept! Kuchen aus Kürbis ist völlig neu für mich, herzlichen Dank für die tolle Anregung!