Winter Squash-and-Onion Tart

Name: Winter Squash-and-Onion Tart
Ingredients: 3 tablespoons butter, divided; 1 large sweet onion, halved and sliced; 1 refrigerated piecrust; 2 cups mashed or pureed butternut squash (from about 1 pound cubed); 2 cups mashed or pureed butternut squash (from about 1 pound cubed); 2 large eggs; ½ cup (2 ounces) grated Havarti, fontina, or Gouda cheese; ½ cup (2 ounces) grated Havarti, fontina, or Gouda cheese; ½ cup (2 ounces) grated Havarti, fontina, or Gouda cheese; ¼ cup shredded Parmesan cheese; 2 ounces soft goat cheese, crumbled; 1 teaspoon chopped fresh rosemary; ½ teaspoon salt; ¼ cup panko breadcrumbs; ¼ teaspoon freshly ground black pepper

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Squash

By Julia Rutland

Published 2019

About

About 20 years ago I came across a similar recipe in Food & Wine magazine when I was looking for a Thanksgiving dish to shake up the traditional fare. I loved the unique combination of flavors, and while it tastes about the same, I’ve made a lot of changes, particularly ones that save time when my cooktop and oven are filled. If you want it more from scratch, use your own homemade pastry and roast (then puree) a 1¼-pound butternut squash.

Ingredients

Pie
Vegetarian
Thanksgiving
Winter

Ingredients

Method