While technically a winter fruit, antioxidant-rich butternut squash is available year around either fresh from the farm or frozen. Embracing spring’s yellow blossoms, summer’s golden sun, autumn’s amber hues & winter’s hearty recipes – this flavorful, crustless tart is perfect any season as a savory breakfast or light dinner alongside fresh greens tossed in a snappy vinaigrette.
Before you begin, please note you will need an immersion blender or processor for this recipe.
Preheat oven to 350 degrees.
Line a rimmed baking sheet with parchment.
Toss squash in olive oil and arrange on prepared baking sheet.
Roast for 40 minutes, until tender.
In a small bowl combine roasted squash, eggs, egg yolks, heavy cream, creme fraiche, salt and pepper.
Purée squash mixture, using an immersion blender or processor.
Grease a 9-inch pie dish with cooking spray.
Crumble goat cheese in prepared dish, distributing evenly.
Pour egg mixture over cheese.
Bake for 30 minutes.
Serve warm.
Naturally low-carb & gluten-free
*I prefer creamy Capricho de Cabra for this recipe
