Crustless Butternut Squash Tart

Crustless Butternut Squash Tart

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 zesty vinaigrette to balance out the flavors.


INGREDIENTS
½ cups butternut squash,
peeled, seeded & cubed
1 tablespoon olive oil
2 eggs
2 egg yolks
¼ cup heavy cream
2 tablespoons crème fraîche
½ teaspoon salt
¼ teaspoon white pepper
¾ cup goat cheese

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, crème fraîche, 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.



SERVING INFORMATION:
YIELD: 8
SIZE: 1 slice
CARBS: 4g
NET CARBS: 3g

NUTRITION INFORMATION:
CALORIES: 140
TOTAL FAT: 11g
DIETARY FIBER: 1g
CHOLESTEROL: 110mg
SODIUM: 245mg
SUGARS: 1g
PROTEIN: 6g
The nutrition information provided for this recipe is determined by Spoonacular.
Substituting any ingredients may change the posted nutritional values.




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