Squash and sweet clover tart

1. Preheat the BBQ to 375°F (190°C) and light only one burner for indirect grilling.
2. Place the entire squash over the unlit burner.
3. When the exterior becomes completely blackened (after 30 to 40 minutes).
4. Begin to check the internal tenderness with a skewer (if you don’t feel any resistance it’s ready!).

Chef’s note:

You may also bake the entire squash in the oven at 350°F (180°C) for 1 to 1.5 hours.

1. Slice the squash in two (watch out for hot steam!).
2. Scrape off the skin.
3. Measure out 250 ml (1 cup) for this recipe.
4. In a food processor, blend the squash, egg, maple sugar, corn starch, flour and balsam poplar essence (or a pinch of allspice or cinnamon).
5. Pour the mixture into the pre-baked tart shells.
6. Bake at 325°F (170°C) for 20 minutes, or until the squash mixture is set.
7. Let cool.
8. In a mixing bowl, whip the cream until soft peaks form.
9. Add the other ingredients.
10. Continue whipping to firm up the whipped cream.
11. Using a pastry bag fitted with a tip (in whatever shape you like!), garnish the tarts with whipped cream.
12. Drizzle with maple syrup.
13. Dust with sweet clover powder (if desired).
14. Serve.

Chef’s note:

Add a few slices or cubes of raw apple for a touch of freshness!