MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Squash And Pepita Tartlets
Categories: Native, Tarts
Yield: 10 Servings

MMMMM--------------------------FILLING-------------------------------
2 lb Lakota winter squash,
- red kuri squash, or
- kabocha squash;
- seeded
1 c Water; boiling
1 ts Dried pineapple weed or
- chamomile
1 Gala apple; cored, unpeeled,
- cut into chunks
1/2 c Maple syrup
1 ts Fine sea salt
1/2 ts Agar-agar powder

MMMMM------------------------TART SHELLS-----------------------------
1/4 c Sunflower oil; plus more for
- muffin tin
8 oz Pepitas (2 c)
1/4 c Amaranth flour
1 1/2 ts Maple syrup
2 ts Agave syrup

Filling:

Preheat the oven to 350?F. Line a baking sheet with parchment paper.

Set the seeded squash on the baking sheet cut-side down and bake
until very soft, about 1 hour. Leave the oven on. Discard the squash
skin and measure out 2 packed cups of roasted squash.

Let the boiling water sit for 1 minute before using. Place the dried
pineapple weed or chamomile in a mug and pour the hot water over it to
steep for 5 minutes. Strain the tea, discarding the solids.

In a food processor or blender, combine the 2 cups of roasted squash
with the apple chunks, maple syrup, and salt. Add 1/2 cup of the tea
and puree for about 1 minute, until smooth, adding more tea if
necessary to achieve a smooth consistency.

Scrape into a saucepan and set over medium-high heat. Whisk in the
agar-agar and simmer for 2 minutes, or until the filling thickens.

Yield: 2-1/2 Cups

Tart Shells:

Lightly oil 12 cups of a standard muffin tin or ten 4 oz ramekins,
then line each with strips of parchment paper to make pulling out the
tartlets easier.

In a food processor, pulse the pepitas and amaranth flour until the
seeds are finely chopped. With the machine on, add the oil, 1/4 cup
water, the maple syrup, and agave and let it run until it holds
together like a dough.

Press the dough evenly into the bottoms and up the sides of the
prepared muffin cups or ramekins to create tart shells. Use about 2
tb per muffin cup. If the dough gets sticky, wet your hands with a
little water as you press.

Pipe or spoon equal amounts of the filling into the tart shells. Use
about 3 tb filling per muffin cup. If using ramekins, place them on a
baking sheet.

Bake for 15 to 20 minutes, until the crust is browned at the edges
and the filling is dry to the touch on top. Let cool in the pan or
ramekins for 10 minutes, then carefully lift out the tarts and
transfer to a rack to fully cool. Serve at room temperature or cover
and refrigerate and serve chilled.

Recipe by Sean Sherman

Recipe FROM: <https://americanlibrariesmagazine.org/2025/11/03/
recipe-squash-and-pepita-tartlets/>

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