Marbled Kabocha Squash Delights (Gluten Free, Raw, Vegan)

Soak your cashews in advance. They need to be soaked in water for 4 hours then drained prior to using below. Also, the finished dish needs to be refrigerated for several hours. So plan ahead!

To roast the squash:
Preheat the oven to 425 F. Cut the squash in half. For this recipe you only need half. Scrape out the seeds (leave skin on for now) and cut the squash into pieces. Put squash onto a parchment paper-lined rimmed baking tray. Roast for 20-30 minutes or until it is soft!

Make the crust:
In a food processor, pulse together the almonds, pumpkin seeds, cinnamon, pumpkin spice and salt until the nuts are finely ground. Drizzle in the maple syrup and coconut oil, then pulse until the mixture clumps together.

I put my crust into a 6 1/2 X 10 cake pan, but you can also use an 8 or 9 inch circular cake pan, as well. Tart pans work nicely, too and make for a good presentation. Press the crust so that it covers the bottom and a bit up the sides of the pan. Put the crust in the freezer to set.

Make the filling:
In a food processor, add the soaked and drained cashews, maple syrup, and salt. Pulse. Add the water and vanilla extract. Process until the mixture is completely smooth, about 3 minutes, scraping down the sides of the blender a couple times along the way. As the mixture processes, pour in the melted coconut oil and process until combined. Remove from the food processor and set aside (this is your cashew cream).

Remove the skin from the squash pieces and add 2 cups of it into the food processor. Process to puree the squash. Add the almond milk, pumpkin spice, cinnamon, nutmeg and vanilla extract. Process until combined and smooth.

Assemble the tart:
Retrieve the crust from the freezer and pour the squash mixture over the crust. Smooth with a spatula. Drop spoonfuls of the cashew cream onto the surface of the tart (you will only use up to 1/3 cup or even less). Use a toothpick and swirl the cream so that you achieve a marbling effect with the squash mixture.

Chill the tart until completely set, at least 4 hours and up to a day. Alternatively, you can put it in the freezer if you are short on time, but be sure to defrost before serving!

When the delights are set, use a sharp knife to cut the tart into squares. Enjoy with a cup of coffee, or your favorite warm drink.

The recipe is a variation, inspired by Bojon Gourmet’s Marbled Pumpkin Tart!