Before you continue… You really need to see THIS if you have diabetes
(will open in new window)
The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes
Looking for something special ? Find The Lowest Price Right Here
This jovial originally appeared on ForGoodMeasure. Republished with permission.
While technically a winter fruit, antioxidant-rich butternut squash is available year around either original 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.
Crustless Butternut Squash Tart
Equipment
-
Immersion blender or processor
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 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.
Notes
*I prefer creamy Capricho de Cabra for this recipe
Nutrition
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.
Looking for something special ? Find The Lowest Price HERE
The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes
