{"id":510,"date":"2013-11-22T17:30:00","date_gmt":"2013-11-23T00:30:00","guid":{"rendered":"https:\/\/cheerykitchen.com\/2013\/11\/22\/avas-savory-buttternut-squash-tart\/"},"modified":"2015-11-12T17:01:07","modified_gmt":"2015-11-13T00:01:07","slug":"savory-buttternut-squash-tart","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/savory-buttternut-squash-tart\/","title":{"rendered":"Savory Buttternut Squash Tart"},"content":{"rendered":"
Do you love the story of, The Little Red Hen<\/b><\/i>?\u00a0 My friend Ava, a most talented homemaker and gardener, grew the most beautiful butternut squash.\u00a0 Then she harvested it, cooked it and made this delicious Savory Butternut Squash Tart<\/b><\/i>, and then brought it to my home!\u00a0 What a treat for me…<\/p>\n <\/p>\n Savory Butternut Squash Tort was a delightful change from sweet squash dishes and would make a unique savory side for your Thanksgiving table.<\/p>\n [amd-zlrecipe-recipe:7]<\/p>\n Ava’s tips:\u00a0 The recipe called for a 9-inch tart pan with a removable bottom<\/a>.\u00a0 She didn’t have one and so she used a 9-inch springform pan<\/a>.\u00a0 I think it worked beautifully!\u00a0 Also she suggested that it’s important to “really temper the eggs.”\u00a0 Regarding the eggs, I think I would cool my squash down before blending it, just to be on the safe side.\u00a0 Plan on about 45 minutes of preparation and bake time and plan on 8 servings<\/p>\n