SAVORY BUTTERNUT SQUASH TART
This was published in our newspaper and I have not seen another recipe like it--it is served in wedges like a pie, but it is a savory side dish for a holiday meal like Thanksgiving. It can be prepared ahead of time and briefly reheated just before serving.
Provided by Suse40
Categories Vegetable
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Gently press pie crust into 9 inch tart pan, preferably one with removable bottom. Crimp and remove excess dough. Keep crust refrigerated while preparing filling.
- Steam cubed squash in a large steamer basket over 2 inches of boiling water for about 15 minutes.
- Preheat oven to 350 degrees F.
- Drain steamed squash well and place in blender, food processor, or a bowl if you use an immersion blender, Process squash until smooth.
- Add eggs, cheese, brown sugar, seasonings and process until smooth.
- Remove crust from refrigerator, and set the tart pan on a rimmed cookie sheet.
- Carefully pour squash/egg mixture into the crust.
- Bake for 25 minutes or until set at center.
- Cool slightly before cutting into slices.
Nutrition Facts : Calories 218.7, Fat 10.3, SaturatedFat 3, Cholesterol 72.5, Sodium 487.6, Carbohydrate 27.3, Fiber 3.1, Sugar 6, Protein 6.1
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