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
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.
