Crustless Butternut Squash Tart

This recipe is shared with permission from For Good Measure. Jennifer Shun is a writer, skilled home cook, and mother of a daughter living with type 1 diabetes. She shares her recipe development, food styling, and photography passions on her diabetic lifestyle blog forgoodmeasure.com.

Servings: 8

Please note, you will need an immersion blender or processor for this recipe.

Ingredients:

• ½ cups butternut squash, peeled, seeded & cubed
• 1 tablespoon olive oil
• 2 eggs
• 2 egg yolks
• ¼ cup heavy cream
• 2 tablespoons crème fraîche
• ½ teaspoon salt
• ¼ teaspoon white pepper
• ¾ cup goat cheese

Instructions:

1. Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment.
2. Toss squash in olive oil and arrange on prepared baking sheet. Roast for 40 minutes, until tender.
3. In a small bowl combine roasted squash, eggs, egg yolks, heavy cream, crème fraîche, salt and pepper. Purée squash mixture using an immersion blender or processor.
4. Grease a 9-inch pie dish with cooking spray.
5. Crumble goat cheese in prepared dish, distributing evenly.
6. Pour egg mixture over cheese.
7. Bake for 30 minutes. Serve warm.

Nutritional Information for 1 Serving (1 slice):

Calories: 140, Fat: 11g, Fiber: 1g, Sugar: 1g, Protein: 6g