Spiced Maple Butternut Squash Tart

• 1 cup butternut squash puree (I used Farmer's Market brand organic butternut squash)
• 1 cup organic cream (I used raw cream)
• 2/3 cup pure maple syrup, plus a little more for drizzling onto each slice
• 3 eggs, preferably organic and free-range
• 1 teaspoon vanilla extract
• pinch of fine sea salt
• 1/2 cup organic whole wheat flour
• 1 tablespoon organic corn starch
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 1/3 cup crystallized ginger, chopped fine

1. Preheat oven to 425u0b0F.
2. Place the squash puree, cream, maple syrup, eggs, vanilla, salt, flour, cornstarch and spices in a blender or food processor and blend until very smooth.
3. Butter a 9-inch round pie plate (I used a deep dish pie pan). Pour the batter in, and then sprinkle the crystallized ginger over the batter.
4. Place in the oven and bake for 15 minutes. Lower the heat to 375u0b0F and bake for another 15 minutes, or until the center is set. Serve warm or cold, drizzled with a little additional maple syrup.

butternut squash puruee, cream, maple syrup, eggs, vanilla, salt, whole wheat flour, corn starch, ground cinnamon, ground cardamom, ground nutmeg, ginger

Taken from food52.com/recipes/7406-spiced-maple-butternut-squash-tart (may not work)