Local squash is very accommodating

I love recipes that are accommodating, delicious dishes that work well as a light lunch alongside a salad, as a first course at a dinner party or as an appetizer with a glass of wine or beer. I also love recipes that offer new ways to make use of the 50 lbs of local buttercup squash that I bought in October.

This tart is a keeper. Savoury and sweet, crispy and smooth, it’s really a delight to eat. I enjoy it with the flavour combination below but another time I’ll toss in sage with the squash as it roasts, and use feta instead of old cheddar in the topping.

Roasted squash tart

This recipe makes enough squash topping for two tarts.

One buttercup squash, peeled, seeded and cut into ½” pieces

¼ cup olive oil

Sea salt & pepper

2 T butter

½ onion, diced

1 clove garlic, pressed or finely chopped

1 lb mushrooms, sliced

1 tsp sherry vinegar (or red wine or cider vinegar)

¼ tsp nutmeg (optional)

1 package of puff pastry

2 egg yolks

¼ cup plain yogurt or sour cream

1 cup shredded sharp cheese (combine parmesan with old white cheddar)

2 tsp chopped thyme

2 T toasted pine nuts

Toss the squash with 2 T olive oil, season with sea salt & pepper and spread on a parchment paper lined baking sheet. Bake at 375 for 20 min or so, until just tender. Cool.

Meanwhile, in a skillet melt the remaining 2 T oil with the 2 T butter. Saute the onion and garlic for a couple of minutes then add the mushrooms. Cook, stirring, until tender. Add vinegar and nutmeg (if using). Toss with the cooked squash.

Place puff pastry on a parchment lined baking sheet, pierce with a fork and bake at 400 for about 15 minutes (until lightly golden).

Combine the egg yolks, yogurt, cheese and thyme. Season with salt & pepper. Mix gently with the squash mixture.

Spread squash mixture on the pre-baked puff pastry. Sprinkle with pine nuts. Bake at 400 for about 15 minutes (until topping is warmed through).

Serve immediately.