Savory Butternut Squash Tart - cooking recipe

Ingredients

1 pie crust, prepared
2 lbs butternut squash, peeled and cubed in 1/2 inch cubes
3 eggs
1/4 cup parmesan cheese, grated
2 tablespoons brown sugar
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper

Preparation

Gently press pie crust into 9 inch tart pan, preferably one with removable bottom. Crimp and remove excess dough. Keep crust refrigerated while preparing filling.
Steam cubed squash in a large steamer basket over 2 inches of boiling water for about 15 minutes.
Preheat oven to 350 degrees F.
Drain steamed squash well and place in blender, food processor, or a bowl if you use an immersion blender, Process squash until smooth.
Add eggs, cheese, brown sugar, seasonings and process until smooth.
Remove crust from refrigerator, and set the tart pan on a rimmed cookie sheet.
Carefully pour squash/egg mixture into the crust.
Bake for 25 minutes or until set at center.
Cool slightly before cutting into slices.