Butternut Squash Tart

Ingredients

2 cups butternut squash cubes, roasted in the oven at 400 degrees for 20-25 minutes, with a drizzle of olive oil, and sprinkling of seasoned salt.

3/4 cup ricotta

2 eggs

3/4 cup heavy cream

1 cup grated fontina (or Swiss, mozzarella or cheddar)

salt, pepper to taste

a small bit of fresh parsley, minced

pastry shell, homemade or store-bought

Directions:

Preheat oven to 400 degrees

Make or buy the pastry and place in a 9" tart pan.

Prick the dough in the pan, and refrigerate for at least 20 minutes

Place a greased sheet of aluminum foil in the tart shell and place pie weights inside (I use a combo of beans and rice that I've had for more than 30 years.)

Bake for 10 minutes, then remove the aluminum foil and pie weights and bake another five minutes.

With a whisk, beat the eggs with the ricotta, cream, seasonings, salt and pepper, parsley and cheese.

Place the tart pan on a cookie sheet (I spray mine first with PAM), and gently pour the filling into the prebaked tart shell.

Bake at 375 degrees F. for 30 minutes.

Raise heat to 400 and bake for another 5 minutes or until top is a little golden.