Posts
I hope whoever pops by the blog today is taking an hour or two to stop and delight in this magical season of love & light. xo
Tis the Season
posted on: Thursday, December 20, 2012
Today, I scooted out of the office for a quick get together with some wonderful women. We each wrapped up a book to exchange and made a dish to share. Since I work from home, moments like these are necessary to maintain my sanity. The book, Olive Kitteridge by Elizabeth Strout. The dish, roasted butternut squash tart with arugula, sage and pine nuts.
I hope whoever pops by the blog today is taking an hour or two to stop and delight in this magical season of love & light. xo
I hope whoever pops by the blog today is taking an hour or two to stop and delight in this magical season of love & light. xo
Sandra Fazzino Photography All rights reserved © Blog Milk Powered by Blogger
3 comments:
This is beautiful. And I'm really hoping for that tart recipe!! :)
Why thank you! Thanks for the note. I will gladly share the recipe. Although, it's literally something I put together based on what was in the fridge at the moment. You can substitute the cheese for whatever you have handy. Here you go!
1/2 lb butternut squash
2 cups arugula
1 egg
1 cup romano cheese
1 cup shredded mozzarella cheese
1/4 cup pine nuts
1 pie crust
10 sprigs of sage
1 tbsp butter
3 tbsp olive oil
cooking spray
salt + pepper
defrost store bought frozen pie crust the night before in fridge. take out of fridge 1/2 before handling.
preheat oven to 365 degrees. gently spread out pie crust onto greased tart pan. clean off excess edges. pierce dough with fork and bake for 10 to 12 minutes. set aside.
cut butternut squash in half, spoon out seeds and bake for 40 minutes faced down in 1/4 inch of water on baking sheet.
while squash is baking, warm butter and olive oil over medium heat. add sage. let sit untouched for 5 to 6 minutes. set aside. add arugula to same pan. toss until leaves are wilted. set aside.
in a bowl mix together egg, romano cheese, mozzarella cheese and a pinch of salt. when squash is done, peel away the skin and slice into small pieces. combine squash, arugula, cheeses, and pine nuts in the bowl. mix well. pour into pie crust and bake for 30 minutes.
buon appetito!
Thank you so much!!! Sounds delicious!!
Post a Comment