Monday, November 7, 2016

Winter Squash and Caramelized Onion Tart

This blog is essentially our family cookbook and scrapbook. Nothing fancy. I've been posting a lot of recipes lately because we are in a food rut. I'm putting new recipes we like on the blog, so that I can find them easily next time I'm in a rut. 

Post-nap, pre-dinner is really not my favorite time of day. So when a new friend shared the idea of PrepDish, I was sold in about 2 seconds flat. I've always been skeptical of plans that require you to spend all day Sunday in the kitchen, preparing food for a week. This only took 1 hour and 45 minutes of my Sunday, and it was seamless. (It would've taken even less time if I hadn't been interrupted by broken glass and a toddler meltdown).

The premise, of course, is that you prep a lot of stuff beforehand, and basically assemble and bake or re-heat the day of. We've only eaten one meal so far, and it tasted incredible. Especially given how simple it was! 

The recipe was for a butternut squash, caramelized onion, and blue cheese tart. I altered it just a little, but I don't think it affected the essence of the dish at all. This was so good.


1-2 tsp dried basil
2 slices of bacon, cut into cubes (alternately, I used 1 large handful of EPIC Hickory Smoked Bacon Bits)
2 large delicata squash (or 2 small butternut squash, or 2 bags of frozen butternut squash cubes)
1 large red onion
4 oz blue cheese or goat cheese (alternately, I used Treeline Cracked Pepper Aged Cashew Cheese)

3 cups almond flour
4 Tbs butter, melted
1 egg
pinch of salt

olive oil
1/4 cup balsamic vinegar (optional)


1. Preheat oven to 350 degrees. While the oven is warming up, wash and dry the squash. Cut in half length-wise and remove the seeds. For delicata squash, you don't need to peel. Just slice into thin rounds. For butternut, peel and then cut into cubes. Toss the squash with 1 Tbs olive oil, salt, pepper, and bacon if it's uncooked. Spread into a single layer on a sheet pan and bake for 30-45 minutes, removing to toss occasionally.

2. Thinly slice the red onion. Heat 1 tbs oil over medium heat, add onions and a pinch of salt. Stir occasionally for 20-25 minutes until caramelized. Turn off heat and allow to cool.

3. In a medium bowl, mix the almond meal, butter, egg, and salt. Press dough into a greased or lined 9x13 inch baking dish (I lined with parchment paper to make cleanup easier). Bake at 350 for 10-15 minutes, until set.

4. Top crust with caramelized onions, roasted squash and bacon, and cheese crumbles. Place in oven for another 5-10 minutes to melt the cheese. Then top with basil, and drizzle with balsamic reduction, if desired.

Did I mention it was so stinking good?

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