What's for Dinner Tonight? - Rustic Butternut Squash Tart

Although I do enjoy a good meat dish, I also am a big fan of vegetables and new ways to prepare them. Anything that is unique and offers a blend of great flavors is sure to go on my list of dishes to try. This one is delicious and will become one of your favorites if you love butternut squash. So, from the pages of Woman's Day.......

 
Rustic Butternut Squash Tart

1 Medium Red Onion, thinly sliced into rings and separated
1/4 small Butternut Squash, (about 1/2 lb.), peeled, seeded and very thinly sliced
6 sprigs Fresh Thyme
2 Tbsp. Olive Oil
Kosher Salt and Pepper
4 oz. Extra-Sharp Cheddar, grated (1 cup)
1 Rolled Pie Crust (refrigerated or homemade)
1 large Egg, beaten
 
Heat oven to 400 degrees. In a large bowl toss the onion, squash, thyme, oil, 1/2 tsp. salt and 1/4 tsp. pepper; fold in the Cheddar.
 
Working on a piece of parchment paper, roll the pie crust into a 14-inch circle. Slide the paper (and crust) onto a baking sheet. Spoon the squash mixture onto the pie crust, leaving a 2-inch border. Fold the border of the crust over the squash mixture.
 
Brush the crust with the egg. Bake until the crust is golden brown, and the vegetables are tender, 20 to 25 minutes. (Check at 15 minutes to make sure the crust isn't getting too dark; if it is, cover with foil for the remaining baking time.) Serve with a fresh green salad.
 
Bon Appétit!


 

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