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Jewish Recipes --> Recipes --> Desserts --> Tarts

Petite Butternut Squash Tartlets
source: The New Jewish Family Kitchen

Recipe Ingredients:

  • 24 frozen packaged mini pie or tart shells
  • 1 1/2 lb. precut butternut squash
  • 1/2 cup all-purpose flour
  • 1/3 cup sugar
  • 3 eggs
  • 1 1/2 cup rice milk
  • 24 pecan halves


The New Jewish Family Kitchen

 

Makes 24

Preheat oven to 350 degrees F. Prebake pie shells according to package directions. Bake squash for 20 minutes or until soft.

Beat together flour, sugar eggs, and rice milk.  Add squash and mix well.  Fill each crust with mixture (filling will shrink when tartlets and baked).  Place one pecan in the center of each pie.  Bake for approximately 25 minutes, until crusts are slightly brown.

Simchat Torah -->  Squash --> Tarts

Cooking Tips:

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods