CARAMEL BUTTERNUT SQUASH TORTE WITH CINNAMON PECANS

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A caramel butternut squash torte would be the perfect dessert for this fall season. Baked in a sweet pastry crust, you won’t believe it’s butternut squash!

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WHAT DO I NEED TO MAKE CARAMEL BUTTERNUT TORTE SQUASH TORTE WITH CINNAMON PECANS?

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Crust:  – Unsalted Butter – All Purpose Flour – Sugar – Egg – Salt – Baking Powder Filling: – Butternut Squash  – Eggs – Dulce de Leche – Ricotta Cheese – Vanilla – Cinnamon – Pecans

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In a food processor add the flour, sugar, salt, and baking powder and pulse to blend.

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Add butter and pulse until grainy. Then add egg and pulse some more. Add 1 tbsp. of ice water to mix and pulse if dough isn't coming together.

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Roll pastry dough on a floured surface until it is large enough to fit into a tart pan. 

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Place parchment or foil inside of tart pan and add pie weights to pan to keep the surface flat while baking.

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Bake tart for 10 minutes at 350 degrees, remove pie weights and parchment and continue to bake for 7-10 more minutes. 

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Meanwhile, steam butternut squash in 400 degree oven for 20 minutes or until tender. 

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