ROASTED MEDITERRANEAN STUFFED BUTTERNUT SQUASH WITH FETA
Steps:
- Preheat oven at 350F (180C)
- Wash the outside of the squash and pat dry.
- Cut squash carefully in the middle (lengthwise). Scrape out all the seeds with a small spoon, set seeds aside.
- Score the cut surface of the squash with a criss cross pattern. Coat squash (skin and inside) with olive oil and add salt, pepper and oregano.
- Roast for about an hour until soft.
- Remove from oven, and fill the cavity with crumbled feta and few pine nuts, scatter the rest of the feta on top of the whole squash.
- Continue to roast for about 10 minutes.
- Remove, drizzle with olive oil, sprinkle with parsley and serve.
- To serve: scoop out some flesh and top with some feta.
ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION TART
Categories Cheese Vegetable Bake Thanksgiving Vegetarian Lunch Butternut Squash Fall Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick). Fit dough into an 11-inch tart pan with a removable fluted rim. Freeze shell 15 minutes.
- Preheat oven to 375°F.
- Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven until edge is pale golden, about 20 minutes. Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden. Leave oven on. Cool shell in pan on a rack.
- Halve squash and scoop out seeds. Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
- While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
- Cool squash and scoop out flesh. In a food processor purée squash. Add whole egg, egg yolk, and cream and blend well. Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste. Pour filling into shell, smoothing top.
- In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well. Sprinkle bread crumb mixture evenly over filling. Bake tart in middle of oven 40 minutes, or until filling is set. Cool tart in pan on rack 10 minutes and carefully remove rim.
ROASTED BUTTERNUT SQUASH, ONION, TOMATO AND FETA TART
This terrific combination of flavors I found in STYLE magazine, November 2008. It was recommended as a light lunch with a side salad, but I made it for Thanksgiving as an appetizer and it was a hit! Looks a lot harder to make than it was (I don't make difficult dishes).
Provided by Wendy0
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Place squash, onion, brown sugar and olive oil in roasting pan. Toss lightly to coat. Season with salt and pepper. Roast until golden brown and tender. Turn ingredients with a spatula every 5 minutes to evenly brown.
- In a large bowl, combine roasted squash with sun-dried tomatoes, herbs, feta, pine nuts and vinegar. Set aside. Beat egg with milk.
- Cut 1 sheet of puff pastry in half, length-wise. Cut the remaining sheet into ½-inch strips. Place strips around the perimeter of the 2 pastry shell halves to make a border. Overlap the corners so the walls don't fall down. Brush both tart shells with egg/milk mixture. Bake at 400 degrees for 6 minutes on greased cookie sheet. Remove and divide filling among shells evenly. Place tarts back in oven. Reduce heat to 350 degrees and bake until golden brown or about 6 minutes. Serves 4-6, or 8 as an appetizer.
Nutrition Facts : Calories 527.6, Fat 36.9, SaturatedFat 11.3, Cholesterol 53.5, Sodium 571.6, Carbohydrate 40, Fiber 2.7, Sugar 6.1, Protein 11.2
SLOW-ROAST TOMATO TATIN
Make a savoury tarte tatin with sweet and sour-slow cooked tomatoes on a crisp puff pastry base
Provided by Sarah Cook
Categories Buffet, Lunch, Main course, Starter
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Melt the butter with a splash of olive oil in your widest frying pan. Add the tomatoes, skin-side down, in a single layer (you can do this in 2 batches if they won't all fit) and cook over a low heat until they release their juices. Lift out with a slotted spoon and rearrange in a tart tin (roughly 23cm), skin-side down - cram them in as they will shrink a little and you don't want any gaps. Add the sugar and vinegar to the pan, and cook until the pan juices are reduced and syrupy. Drizzle over the tomatoes in the tin, then scatter with the oregano or thyme and season.
- Roll the pastry out on a lightly floured surface to a good 25-26cm round. Lay on top of the tomatoes, and tuck the edges down. Use a fork to prick holes all over the pastry - this will help the steam to escape.
- Sit the tart tin on a flat baking tray and bake for 30 mins or until the pastry is golden brown and crisp. Let the tart sit for 10 mins, then run a knife round the edge to release the pastry. Carefully flip the tart over onto a serving plate or board and scatter with more herbs to serve.
Nutrition Facts : Calories 307 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION TART
This is probably my all time favorite recipe. It is extremely decadent and rich. A bit time consuming but it's worth it!! Adapted from Gourmet. Please use your favorite dough recipe or a prepared crust!
Provided by Kimke
Categories Onions
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Using a prepared pie crust or your favorite crust recipe. On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick).
- Fit dough into an 11-inch tart pan with a removable fluted rim.
- Freeze shell 15 minutes.
- Preheat oven to 375°F.
- Line shell with foil and fill with pie weights or raw rice.
- Bake shell in middle of oven until edge is pale golden, about 20 minutes.
- Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden.
- Leave oven on.
- Cool shell in pan on a rack.
- Halve squash and scoop out seeds.
- Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
- While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
- Cool squash and scoop out flesh.
- In a food processor purée squash.
- Add whole egg, egg yolk, and cream and blend well.
- Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste.
- Pour filling into shell, smoothing top.
- In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well.
- Sprinkle bread crumb mixture evenly over filling.
- Bake tart in middle of oven 40 minutes, or until filling is set.
- Cool tart in pan on rack 10 minutes and carefully remove rim.
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ROAST BUTTERNUT SQUASH & FETA TART RECIPE | JUS-ROL
From jusrol.co.uk
Servings 12Total Time 40 minsCategory Mains
- Preheat the oven to 220°C (200°C fan oven) Gas Mark 7. Peel the squash, then slice into 1.5cm-thick rounds and rings – removing the seeds as you go. Spread on a baking tray, drizzle over half the oil and some seasoning and bake for 18-25 minutes until tender.
- Meanwhile, unroll the pastry, leaving the pastry paper as parchment underneath. Score a 1cm border all around the edge. Prick all over the middle with a fork and bake for 15 minutes underneath the squash.
- Mash together the feta and ricotta with some freshly ground black pepper. Once the pastry and squash are done, press the pastry middle of the tart back down with a spatula. Spread the ricotta mixture over the pastry, keeping within the border, then arrange the roasted squash over the top and scatter with the pine nuts. Bake for a further 10-15 minutes until the pastry is golden and crisp.
- Serve immediately, or at room temperature, dotting over teaspoons of the pesto, then scattering over some rocket. Eat with the rest of the rocket leaves.
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