A slice of autumn comfort before the Halloween chaos begins — golden butternut squash, creamy eggs, and a touch of sharp blue cheese on a flaky crust. It’s cozy, seasonal, and sophisticated enough to serve before the candy rush takes over.
Pair with Zina’s Couscous Salad or Greek Pasta Salad — both add freshness and balance the creaminess beautifully.
Ingredients:
- 1 pie crust (store-bought or homemade)
- 1 cup roasted butternut squash, cubed
- ½ cup blue cheese, crumbled
- ½ cup ham or cooked bacon (optional)
- 3 eggs
- 1 cup heavy cream
- ½ cup milk
- Salt, pepper, and a few thyme leaves
Instructions:
- Preheat the oven – 375°F (190°C). Line a tart pan with crust and pre-bake for 10 minutes.
- Prepare the filling – In a bowl, whisk eggs, cream, and milk. Season with salt, pepper, and thyme.
- Assemble – Layer butternut squash, blue cheese, and ham in the crust. Pour the egg mixture over.
- Bake – 30–35 minutes until golden and slightly puffed.
- Cool slightly – Slice while warm, serve with a chilled salad.
Note: The secret is roasted squash — caramelized edges make all the difference.
