While I don’t like cold weather, I do like that fact that fall gives way to lots of squash available for different recipes. One of my favorite go to’s is my Butternut Squash Soup, but this one is a new favorite as well. I like it because it is can be used as a side for meals ( perfect for Thanksgiving!) or you can add meat to it, such as Sausage, to make it a whole meal. The cheese can be switched up for different taste varieties and the spices can be dialed up or back depending on how “fall” you want it to be. I will say, but my kids weren’t a fan because the texture threw them off ( they were expecting a sweet flavor), but it was fine because then I just had more to myself!
Butternut Squash Tart
Crust
1 Cup Flour
4 Tablespoons Butter
Pinch Salt
Tsp Sugar
2 oz Cup Cold Water
Filling
1 Small Butternut squash, Peeled and sliced
4 Tablespoons Butter
1 Cup Gruyere Cheese (or more, your call!)
1 Tsp Sage
½ Tsp Thyme
Salt & Pepper
Directions:
- Preheat oven to 375 degree
- Place Butter, flour, salt & sugar in food processor
- Add water as needed until full binded
- Wrap and place in fridge to chill
- Melt 4 oz of butter and add Thyme, Sage, Salt & Pepper
- Drizzle over sliced squash and toss until fully coated. Set Aside.
- Roll out dough and line tart pan ( or pie pan if need be )
- Place half your cheese on the crust base
- Layer the squash slightly overlapping on top of the cheese until 2 layers are down
- Add remaining cheese to the top of the tart
- Place in over to bake on cookie sheet for 45 minutes or until the cheese is slightly browned
- Let sit for 10 minutes before cutting so it can set
For an added bonus, try some drizzles over the top. A pure maple syrup or a spicy honey are great for that savory and sweet flavor combo that will make you come back for more! I actually made my tart with a high fiber whole wheat flour so it was even a little bit healthier and still justifiable to have a huge slice! Let me know if you try it and what cheese worked best for you!
Corky Jane 