Yes, really. And shnikeys, it’s tasty. A great mix between sweet and salty (garlic vs. cheese) and healthy and indulgent (squash and yogurt vs. …cheese, again). I also think this would be great to have any time of day- I made it for dinner, but admittedly had some for breakfast and lunch the next day. Not too difficult to make, either.
Chop up some butternut squash.
Bust out the mostly-reliable garlic peeling technique, and get those cloves cooking in
some excessive amounts of butter.
I bought a regular pie crust, even though the original recipe called for a homemade crust. No doubt that would have been unbearably delicious, but I wanted to save some $ and time, so I went with a standard Pillsbury pie crust. Anyways, you bake the bottom crust, fill it with the butternut squash, pour a mixture of yogurt, eggs, and cheddar over it. Then top it all with the caramelized garlic and some goat cheese. Nom? Nom.
Here’s the recipe I used, with the original recipe I based it off of.
Caramelized Garlic Tart
1 small butternut squash, skin on, deseeded
3 medium bulbs of garlic, cloves peeled
3 tbsp butter
1 tbsp maple syrup
1 tbsp cider vinegar
7 tbsp plain yogurt
1/4 cup grated cheddar cheese
2 oz. goat cheese (or more if you’re me)
salt and black pepper
Preheat the oven to 350 degrees. Roast the butternut squash in the oven for 40-50 minutes, cut-side up, until cooked through and tender.
Change the temperature of the oven if necessary, and bake the bottom of the pie crust according to the box instructions. Set aside.
Meanwhile, put the garlic in a small pan with a few tbsp of water. Simmer for a few minutes until almost tender. Add the butter, increase the heat and cook until the water has evaporated and the garlic is starting to brown. Add the maple syrup, cider vinegar, and a pinch of sea salt and simmer for 10 minutes, until most of the liquid has evaporated and the cloves are coated in a dark syrup.
Peel the skin from the squash, chop into 1/2″ pieces and arrange in the pie crust base. Whisk the eggs, yogurt, and grated cheddar together with a pinch of salt and some black pepper and pour over the squash. Scatter pieces of goat cheese and caramelized garlic over the tart, drizzling a little syrup on top and sprinkling with a little tarragon. Set oven to 325 degrees and bake for 30 minutes, until it sets and the top is a golden brown.
Eat it all, no matter what time of day it is.
Borrowed from a Hemsley and Hemsley recipe.