Total Time
45mins
Prep 20 mins
Cook 25 mins

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.

Ingredients Nutrition

Directions

  1. 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.
  2. Steam cubed squash in a large steamer basket over 2 inches of boiling water for about 15 minutes.
  3. Preheat oven to 350 degrees F.
  4. Drain steamed squash well and place in blender, food processor, or a bowl if you use an immersion blender, Process squash until smooth.
  5. Add eggs, cheese, brown sugar, seasonings and process until smooth.
  6. Remove crust from refrigerator, and set the tart pan on a rimmed cookie sheet.
  7. Carefully pour squash/egg mixture into the crust.
  8. Bake for 25 minutes or until set at center.
  9. Cool slightly before cutting into slices.