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–+ servings

Acorn Squash Tart with Cashew Ricotta

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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Lunch & Dinner
Servings 6

Cooking & Baking Supplies

  • Parchment Paper
  • Quiche Dish Baking Pan
  • Food Processor

Ingredients  

  • 1 acorn squash

Quiche Crust

  • 2 cups almond flour
  • 1 tbsp fresh thyme (use 1 tsp for dry thyme)
  • 1/3 cup olive oil
  • 1/4 cup water
  • 2 garlic cloves, minced
  • 1/8 tsp salt

Cashew Ricotta

  • 1 1/2 cups raw cashews, soaked at least 4 hours
  • 1/2 cup water
  • 2 tbsp lemon
  • 1 1/2 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt 

Filling

  • 1 1/2 cup cashew ricotta
  • 1 egg
  • 1/4 tsp pepper
  • 1/8 tsp nutmeg

Instructions 

  • Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
  • Make the cashew ricotta by adding all of the ingredients to a high speed blender or food processor. Mix until ricotta is smooth, approximately 1 minute.
  • Cut off the bottom and top of the acorn squash, cut it in half lengthwise and scoop out the seeds. Place face down on the tray and cook for 30-35 minutes, until it is soft testing it with a fork. When you remove it from the oven, set it aside to cool. Remove the squash from the oven, set it aside to cool, and lower oven heat to 350 degrees.
  • While the squash cooks, mix together all the crust ingredients in a mixing bowl well, until a dough forms. Roll the crust into a ball and place it in the middle of a pie dish. Use your hands to flatten the dough across the base of the pan and up 1-2 inches on the side. Make sure the crust is even. Cook the crust for 13 minutes.
  • In a large bowl, put the cashew ricotta in a bowl (should be about 1 ½ cups) and mix it with the rest of the filling ingredients. Place the filling evenly across the crust.
  • Cut the cooled squash widthwise in thin pieces (about ½-1 inch pieces). Arrange the squash starting at the base of the pan by the crust, on an angle (the first layer should lightly touch the crust) making your way around the dish until you reach the center, forming a rose-like shape with the squash. For the center, cut some acorn pieces so they fit. Top with extra fresh or dried thyme!
  • Put the tart back in the oven and cook at 350 for 20 minutes. Remove tart from the oven and ENJOY!
Did you make this recipe?Tag @girlswhoeat!