Roasted Butternut Squash Tart with Cinnamon-Molasses Crust
 
Makes 1 (14x4-inch) tart
Ingredients
  • ⅓ cup butter, softened
  • ⅓ cup firmly packed brown sugar
  • 1½ tablespoons unsulphured molasses
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 (8-ounce) package cream cheese, softened
  • 2 tablespoons granulated sugar
  • ½ cup heavy whipping cream
  • Roasted Butternut Squash (recipe follows)
  • Garnish: honey, chopped toasted walnuts
Instructions
  1. Preheat oven to 350°.
  2. In a large bowl, beat butter, brown sugar, molasses, salt, and cinnamon with a mixer at medium speed until fluffy.
  3. In a small bowl, stir together flour and baking soda. Gradually add to butter mixture, beating until combined.
  4. Press mixture into bottom and up sides of a 14x4x1-inch tart pan with removable bottom. Bake until browned and firm, 18 to 20 minutes. Let cool completely on a wire rack.
  5. In a medium bowl, beat cream cheese and granulated sugar with a mixer at medium speed until creamy. Add cream, beating until thick and fluffy. Spread mixture into cooled tart crust. Cover, and refrigerate for at least 4 hours or up to 2 days.
  6. Arrange Roasted Butternut Squash over cream mixture before serving. Drizzle with honey, and sprinkle with walnuts, if desired.
Recipe by Victoria at https://victoriamag.com/roasted-butternut-squash-tart-with-cinnamon-molasses-crust-recipe/