If you are reading from a place that isn’t 99 degrees, then I suggest you make this dessert. For those of you residing in Southern California; Bake at your own risk.

I had an itch to create a sweet treat with butternut squash and lots of fresh ginger. The result was an (almost) pumpkin pie. Seriously. This tastes VERY close to a pumpkin pie. But there’s no dairy. Barely any sugar. And a GRAIN-FREE CRUST! Yay!!

Ginger Butternut Squash Tart

Crust

1 c. cashew meal
3/4 c. shredded coconut
1/2 c. walnuts
2 Tbsp. coconut oil
1 egg
pinch of salt

Filling

1 butternut squash (about 3 lbs.), halved and baked until soft.
1/3 c. coconut sugar
2 inch fresh ginger, grated
2 Tbsp. cinnamon
2 tsp. nutmeg
2 eggs
1/2 c. coconut milk
1/4 tsp. sea salt

1. Preheat oven to 350
2. In a food processor combine cashew meal, coconut, and walnuts until finely ground.
3. Add egg, salt, and melted coconut oil until dough forms a ball.
4. Press into a tart pan and bake for 10 mins. Remove and cool.
5. For the filling, first remove the skin from the cooked butternut squash.
6. Add squash and all other filling ingredients to a food processor and mix until smooth.
7. Pour into cooled crust and bake for 50 mins or so. Until filling is set.
8. Cool for 3 hours and serve!