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    You are in: Home / Recipes / Roasted Butternut Squash, Onion, Tomato and Feta Tart Recipe
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    Roasted Butternut Squash, Onion, Tomato and Feta Tart

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    Wendy0's Note:

    This terrific combination of flavors I found in STYLE magazine, November 2008. It was recommended as a light lunch with a side salad, but I made it for Thanksgiving as an appetizer and it was a hit! Looks a lot harder to make than it was (I don't make difficult dishes).

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    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees. Place squash, onion, brown sugar and olive oil in roasting pan. Toss lightly to coat. Season with salt and pepper. Roast until golden brown and tender. Turn ingredients with a spatula every 5 minutes to evenly brown.
    2. 2
      In a large bowl, combine roasted squash with sun-dried tomatoes, herbs, feta, pine nuts and vinegar. Set aside. Beat egg with milk.
    3. 3
      Cut 1 sheet of puff pastry in half, length-wise. Cut the remaining sheet into ½-inch strips. Place strips around the perimeter of the 2 pastry shell halves to make a border. Overlap the corners so the walls don't fall down. Brush both tart shells with egg/milk mixture. Bake at 400 degrees for 6 minutes on greased cookie sheet. Remove and divide filling among shells evenly. Place tarts back in oven. Reduce heat to 350 degrees and bake until golden brown or about 6 minutes. Serves 4-6, or 8 as an appetizer.

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    Nutritional Facts for Roasted Butternut Squash, Onion, Tomato and Feta Tart

    Serving Size: 1 (172 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 527.5
    Calories from Fat 331
    Total Fat 36.8 g
    Saturated Fat 11.3 g
    Cholesterol 53.4 mg
    Sodium 571.6 mg
    Total Carbohydrate 39.9 g
    Dietary Fiber 2.7 g
    Sugars 6.1 g
    Protein 11.2 g

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