There is a distinct lacking of warmth autumnal glow in the air today, but one thing I am sure of is that the next few days my plates will all have a orange tinge about them - thanks to the abundance of pumpkins and squashes.
And you better make the most of them, because as soon as Halloween passes us by, the pumpkins will all be snatched from the supermarket and grocery shelves.
Today my offering is a rich savoury -sweet Butternut Squash tart oozing with salty Gorgonzola cheese.
Up-dated: October 2011 - Fellow blogger Veronica of Pura Lana (Pure Wool) based in Argentina made a wonderful version of this Savoury Tart, please follow this link to check it out.
I am sharing this with Foodie Friday #8 hosted at Not Your Ordinary Recipes; and Fat Camp Friday#49 hosted by Mangoes and Chutney, as well as Friday Food hosted by Shannon at Momtrends.
Roasted Butternut Squash Tart
Make shortcrust pastry base to line a 8 inch round tin.
1 small butternut squash
2 tablespoons olive oil
2 cloves garlic, crushed
1 egg yolk
150ml double cream
80g Gorgonzola, crumbled (or other similar cheese)
Salt and pepper to taste
Blind bake shortcrust pastry and set aside.
Preheat the oven to gas mark 7.
Peel and seed the squash. Cut the flesh into chunks and toss with the oil. Season well and place in the roasting tin. Add the crushed garlic to the pan. Roast in the oven for 30 – 45 minutes or until tender.
Steam the spinach until wilted, then drain and squeeze out the excess moisture.
Whisk together the egg, egg yolk and cream and season well. Evenly spread the spinach over the pastry base, along with the squash and Gorgonzola. Pour the egg mixture over and bake for 30 –35minutes or until firm and golden to the touch.