butternut squash tart

i got this recipe from a whole foods app but i changed it so much that the only thing in common is the butternut squash. i just need ideas some times. without it i think i'd make pizza and soup every other day.

1 big butternut squash - yay! finish off your winter stock pile, it's spring!
1/4 cup slivered almonds
1/4 cup half and half
1/2 onion, minced
bread crumbs - process two big slices of bread
1 egg, beaten
philo dough, brought to room temperature
parmesan cheese - enough
dash of nutmeg

i made this in a tart pan that belongs to tricia. if you don't have a tart pan you can use a pie tin or even a cake pan.

preheat your oven to 400.
peel, de-pulp, and chop your squash into bite-size pieces. put on a sheet pan, drizzle with olive oil, salt and pepper and roast until tender.

unroll your dough and fit it into the pan. set aside

saute onion. place in a small bowl. add the rest of the ingredients. when the squash is done add it to the bowl and mix well. pour that mess into the tart pan. smooth it out. top with a little more almonds and some more cheese. bake until it's bubbling slightly.

i served this with plantains (sliced thin and fried in butter) and marinated vegetables - since it was monday and i needed to clean out the 'fridge before grocery shopping. a nice green salad would go well with this.

don't be sad if you tart pieces fall apart. my did. it was more like a pile of something than a piece of tart. but it tasted really great and that's all the matter.

yay vegetables! you can be a main dish!

love,
keighty