This healthy and delicious butternut squash tart with gingersnap crust is the perfect fall dessert! (gluten-free & dairy-free options)
*If you prefer to use gingersnaps for the crust, pulse 20-25 gingersnaps (gf if necessary) in the food processor. Mix crumbs with 1/4 cup melted butter or coconut oil. Press into tart dish and proceed with the recipe.
Keywords: butternut squash tart, maple coconut whipped cream, gingersnap crust