Savory Butternut Squash and Cranberry Tart
Ingredients
Crust
- 1 Refrigerator pie crust
Filling
- 2 cup diced butternut squash
- 1-1/2 cup fresh cranberries
- 3/4 cup diced red onion
- 2 tbsp honey
- 1 tbsp olive oil
- 1 teaspoon Awesome Antler Rub
- 1/2 cup grated Parmesan cheese
- 1 tbsp chopped fresh sage
Topping
- 1/3 cup crumbled blue cheese
- 1/4 cup shelled, toasted pistachios
- 2 tbsp honey
Instructions
- Follow pie crust directions before forming it into a tart pan with removable bottom
- Place the tart pan and crust into the freezer while you make the filling
- Preheat oven to 450. Toss squash, cranberries, onion, sage, honey, olive oil and, Awesome Antler Rub in a bowl and mix well.Spread parmesan cheese evenly over the bottom of the frozen crust and then top with squash/cranberry filling. Bake until squash is fork-tender (about 30 to 40 minutes). Top with blue cheese, pistachios, and then drizzle with honey. Let cool for 10-15 minutes before slicing.