Butternut Squash & Parmesan Tart

Sometimes we can't resist getting away from wedding topics and throwing in a great recipe, fashion find or home accessory. But when we do, it will always be something you can use at a wedding party or in your new home together.

The Classic Catering People served the most delicious Butternut Squash & Parmesan Tart at an event we attended and we are so happy they are sharing the recipe with us! It is perfect as an appetizer or a main dish with a green salad, especially on a chilly night. A fabulous dish to serve at any of the winter pre-nup parties. Bon Appetit!

2 lbs. butternut squash, peeled and cut into a 1/2 inch dice (Wegman's has peeled, diced butternut squash in their prepared foods department)

1 tart shell, 9-12", partially baked and brushed with Dijon mustard

2 tablespoons olive oil

1 cup heavy cream

1/2 teaspoon each salt & pepper

3 eggs

1 tablespoon garam masala

1/2 cup Parmesan cheese

1/4 teaspoon thyme

In a shallow roasting pan, combine the squash, olive oil, garam masala. Roast at 350 degrees, until tender.
In a sauce pan, over medium heat, combine the cream, cheese, salt, pepper and thyme. Bring to a boil, then cool to room temperature. Whisk in the beaten eggs.
Fill tart shell with butternut squash, then cream/egg mixture. Bake at 350 degrees for 20-30 minutes until custard has set.
Enjoy!