Every year we have a few staple dishes that have to make it onto the Thanksgiving table. It’s the cranberry sauce that your aunt always makes, or that cornbread that’s so good slathered in butter, or those Brussels sprouts your mom loves. That said, there are usually a few renegade rookies that make their debut with the hopes of becoming first string material.
Dessert is usually the place with the most wiggle room. If you’re looking for something just a little bit non-traditional, this Kabocha and Ginger Tart may be it!
An unexpected twist on your average pumpkin pie, tender kabocha slices take the place of pumpkin puree, and we go heavy on the ginger instead of those warm pumpkin pie spices that run rampant this time of year. The result is at once rustic and sophisticated, with pretty wedges of kabocha floating on a golden bed of crème fraiche and ginger custard. You’ll be sure to get some oohs and aahs out of this dessert!