When I saw Isa's basket of ingredients for Vegan MoFo Chopped Brunch I could not resist participating. Butternut squash. Popcorn. Rosemary. Apricot preserves. All things good, pretty much.
These ingredients left themselves open to so many options, even with the popcorn. I settled on a butternut tart with popcorn crust and apricot glaze and a side of butternut hash browns. Before I could do anything I had to roast my squash. I set aside one quarter un-roasted for the hash browns. I also decided I needed rosemary infused butter, so I got my Earth Balance buttery spread simmering with fresh rosemary and when it had simmered long enough I strained it and set it in the fridge to solidify.
While my squash finished roasting I prepared the popcorn crust. I made approximately three cups of unsalted air popped popcorn and used my immersion blender to grind the popcorn and make a big mess in my kitchen. I mixed the ground popcorn with rosemary, 5-6 tablespoons of rosemary infused butter, 1-2 tablespoons of tapioca flour and a dash of salt. I then pressed the mixture into the tart pan and baked it for 10 minutes.
While that was baking, I scooped out my roasted squash and mashed it with maple syrup, rosemary, about a quarter cup of orange juice to make it a bit sunny, a small amount of thyme and marjoram, 2 tablespoons or so of tapioca flour, and a dash of salt. I then poured this into the baked tart crust and baked it at 350* for 40 minutes.
The next step was the apricot glaze. I reduced the apricot preserves with 1-2 tablespoons of triple sec for about 10 minutes. Once the tart was finished, I spread the glaze over it and baked for an additional 5 minutes. After that I let the tart chill over night.
For the butternut hash browns I grated a quarter of my squash raw and mixed that with 2-3 tablespoons of tapioca flour, rosemary, and 1-2 teaspoons of salt. About 10 minutes before serving I fried up the hash browns over medium heat in canola oil until crispy and cooked through.
I served the tart cold with hot hash browns and a cup of OJ. Delicious.