Chicken, Butternut Squash & Pecan Tart Recipe

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An entree good enough for dessert. Combining the fruits of fall in a ginger pastry.

Adapted from Country Living Magazine, Nov. 1998.

©2007-2014 Netta Belle’s Choice® cookbookinabox®
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Prep time:
Cook time:
Servings: 12


Cost per serving $0.70 view details


  1. Preheat oven 350 F. Grease a 12 inch tart pan or 12 inch pie pan.
  3. Combine flour, sugar, ginger and salt in bowl.
  4. Use a pastry blender to cut in the butter and shortening until dough is the size of peas.
  5. Add the ice water tablespoon at a time.
  6. Mix with a fork until dough hold together.
  7. Shape into flat disc, wrap in wax paper and chill 30 minutes.
  8. Lightly flour bread board and roll out into a 13 inch circle.
  9. Fit into the tart pan or pie pan, trim the edge.
  10. Cover with damp cloth while assembling the filling.
  12. Peel and parboil butternut squash until tender not mushy, drain.
  13. Cut squash into 1/2 inch cubes, set aside.
  14. In a large bowl, combine honey, sugar, melted butter and 2 eggs.
  15. Add the cinnamon and nutmeg, stir until well blended.
  16. Add diced chicken, squash, apple and pecans.
  17. Fold in batter until ingredients are coated.
  18. Pour into prepared pastry.
  19. Bake for 45 to 50 minutes or until filling is set.
  20. Cool on rack slightly before removing rim of tart pan.
  21. Serve while hot.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 94g
Recipe makes 12 servings
Calories 331  
Calories from Fat 162 49%
Total Fat 18.43g 23%
Saturated Fat 7.21g 29%
Trans Fat 1.43g  
Cholesterol 66mg 22%
Sodium 145mg 6%
Potassium 102mg 3%
Total Carbs 37.16g 10%
Dietary Fiber 1.0g 3%
Sugars 23.48g 16%
Protein 6.06g 10%
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  • Julia Ann Souders
    October 16, 2014
    Thank you hope you try it. Do you have Butternut Squash there?
    • ShaleeDP
      October 15, 2014
      Thank you for this. Sounds awesome.

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