Savory Butternut Squash Tart

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READY IN: 45mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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