roasted butternut squash & goat cheese tart

The sun is shining, and there are daffodils -- daffodils! -- blooming outside the window. With as much snow as we've weathered here in New England this winter, I'm amazed, grateful, and so blissfully glad to see those daffodils.

And so, Winter, I bid you adieu. Or rather, à la prochaine.

Next week, I won't want to hear about squashes or stews. And I'll stop dreaming of rich, cheesy casseroles (actually, that's unlikely). So here's one last hurrah.

Roasted Butternut Squash & Cheese Tart

Pâte Brisée shell, par-baked

½ medium butternut squash
2 Tb. olive oil
4 shallots, chopped
¼ c. coconut milk
1 egg
¼ tsp. salt
¼ c. grated parmesan
½ c. roasted, finely chopped cashews
1/4 c. crumbled goat cheese

Remove seeds, etc. from butternut squash half and coat with thin layer of olive oil. Place cut side down in aluminum foil-lined baking sheet and bake at 400 degrees for 30-35 minutes (until very tender). Meanwhile, sautee shallots. Let squash cool, and spoon roasted squash flesh into large bowl. Add sautéed shallots, coconut milk, egg, salt, and cheese. Whisk until combined. Pour into tart shell and bake at 375 degrees for 40 minutes, or until set.