Ever bought a new dress and had to plan a party to wear it? Recently, I added to my kitchen accessories a shiny, nonstick miniature tart pan. It really needed to be broken in. So to complement this new, master-chef’s pan, I decided to create an original masterpiece recipe. In it, you’ll find chunks of hearty butternut squash and tart apple that have been tossed with maple syrup and tangy balsamic vinegar. The vinegar gives it a little extra punch and pizazz, because sometimes, you don’t need a reason — you just do it for the fun of it.
Butternut-Apple Tart a la Mode
Makes 1 mini tart
Macros: 254 calories | 16.7 g net carbs | 26.8 g protein
1 Apple Pie Quest Bar
1 Tbsp. cinnamon protein powder
¼ cup apple, diced
¼ cup butternut squash, diced
1 tsp. unsweetened diced dried apple pieces
Dash of balsamic vinegar
Dash of sugar-free maple syrup
Dash of ground cinnamon
¼ cup vanilla ice cream (optional)
- Preheat oven to 350 degrees F. Spray a plate and a mini tart pan with nonstick cooking spray (even if it’s a nonstick pan).
- On the greased plate, microwave the Quest Bar for 12 seconds. Press melted Quest Bar into greased tart pan and bake for 6 minutes. Set aside to cool. Meanwhile, prepare filling.
- Turn oven up to 425 degrees F and line a roasting pan with foil.
- In a medium bowl, toss diced squash and apple with balsamic vinegar, cinnamon and syrup until well-coated.
- Pour filling mixture onto foil-lined pan and roast for 45 minutes, stirring every 15 minutes.
- Once roasted, pour filling mixture back into bowl and stir in protein powder. Mix until combined.
- Pour filling into tart, sprinkle with dried diced apple pieces and top off with a scoop of ice cream.