Here’s another recipe sent in by sharer Leslea Linebarger. The folks working at the Farm were RAVING about this recipe. It sounds absolutely fantastic so be sure to try it. Thanks so much for sharing this recipe Leslea!
Small to medium butternut squash
1 tsp olive oil
1 cup half and half
Salt and pepper
6 oz. Gorgonzola cheese
2 eggs, plus 1 egg yolk
6-8 fresh sage leaves
Cut squash in half and brush the cut side with the oil. Place cut-side up on baking sheet and bake for 40 minutes until browned and very soft. Let cool. Remove seeds and scoop out flesh, discarding skin.
Bake pie shell blind (covered with parchment or foil and filled with beans) for 10 minutes at 375. Then remove beans and paper and bake for 5 minutes more.
Mash squash and mix with half the cream, season with salt and pepper and spread in pastry shell.
Slice the cheese and lay on top.
Whisk remaining cream with the eggs and egg yolk and pour into tart pan, making sure it settles evenly.
Arrange the sage leaves in a circle on the surface.
Bake for 30-35 minutes and leave for 10 minutes in pan before serving.
Best eaten warm.
The squash gives it a slight sweetness which complements the cheese perfectly. Serves 6.