Butternut Squash & Kale Tart


I first came across this recipe years ago when I was assigned a side to bring to a Friendsgiving gathering! Y'all, I became ADDICTED. Unfortunately, I never wrote the recipe down and the blog I had originally found it on no longer exists. I searched deep into my screen shots on my phone and found the recipe and have since changed it up a bit. Credit goes to the unknown blogger who turned me onto this way of preparing butternut squash, my taste buds thank you. Rather than give a drawn out play by play of how to prepare this dish, I will simply lay out the deets below. I have added notes at the bottom that may be beneficial, including which products I used and any food prep tips. If you ever make it, I'd love to know what you think! Enjoy!

Butternut Squash & Kale Tart

Serves 4-6

Total Time: 1 hour


Ingredients

1 whole wheat pie crust

1 medium butternut squash, peeled & cubed

1 T high heat oil (sunflower, avocado)

salt/pepper

1 T cardamom

2 cloves of chopped garlic

1 bunch of organic kale, stripped from stalk and loosely chopped

1 small onion, chopped

2 T balsamic vinegar

3 eggs

1/2 C grated swiss cheese

1/2 C grated gruyere cheese


Preparation

1. Thaw/prepare pie crust

2. Preheat oven to 400*

3. Toss squash with oil, cardamom and salt/pepper to taste. Place in a single layer on a parchment lined baking sheet. Bake at 400* for 25 minutes or until soft and browning.

4. Drizzle oil (or ghee) on a saute pan on medium heat. Add garlic and onion and saute until soft and fragrant. Add the kale and drizzle with the balsamic vinegar. Stir the kale into the garlic & onion mixture until it begins to soften and cook down. About 2 minutes. You want to be careful not to overcook the kale and thus cook off the yummy nutrients! Remove from heat.

5. In a separate bowl, whisk the eggs. Add the kale mixture to the bowl and half of the butternut squash. Mix in half of the cheese.

6. Place mixture into pie shell and top with the rest of the butternut squash and cheese.

7. Bake at 400* for 25 minutes. Remove from the oven and cool a few minutes before serving.


Notes

1. If you've never cubed a butternut squash, I suggest chopping the top and bottom off, peeling it, cut the top skinny half off, cut the bottom in half (top to bottom), scoop out seeds and guts and then get to cubing. I hope that makes sense...

2. I use this organic whole wheat pie crust https://www.whollywholesome.com/ourproducts-pie-shells.php

3. I use curly kale but any variation, fresh or frozen, will do

4. I usually use a sweet yellow onion but I've used red onion and it tasted just as delicious!

5. If you're looking for maximum nutrient density, consider organic, pasture raised eggs & organic, grass fed cheese. (Read https://realfoodforpregnancy.com/ for expert information on the best diet for conception, pregnancy, breastfeeding and postpartum)

6. Also, trader Joes sells a blend bag of shredded swiss and gruyere....sold. (Not organic or grass fed but.....there's value to convenience)



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