This content originally appeared on ForGoodMeasure. Republished with permission.
While technically a winter fruit, antioxidant-rich butternut squash is out there yr 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 ideal any season as a savory breakfast or light dinner alongside fresh greens tossed in a handy guide a rough vinaigrette.
Crustless Butternut Squash Tart
This flavorful, crustless tart is ideal any season as a savory breakfast or light dinner alongside fresh greens tossed in a handy guide a rough vinaigrette.
Ingredients
-
1 ½
cups
butternut squash
peeled, seeded & cubed -
1
tablespoon
olive oil -
2
eggs -
2
egg yolks -
¼
cup
heavy cream -
2
tablespoons
creme fraiche -
½
teaspoon
salt -
¼
teaspoon
white pepper -
¾
cup
goat cheese*
Instructions
-
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 mix 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 half-hour.
-
Serve warm.
Recipe Notes
Naturally low-carb & gluten-free
*I prefer creamy Capricho de Cabra for this recipe
Nutrition Facts
Crustless Butternut Squash Tart
Amount Per Serving
Calories 140
Calories from Fat 99
% Each day Value*
Fat 11g17%
Cholesterol 110mg37%
Sodium 245mg11%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 6g12%
* Percent Each day Values are based on a 2000 calorie food plan.
Please note that the dietary information may vary depending
on the precise brands of products used. We encourage everyone to examine specific
product labels in calculating the precise dietary information.
