|Roasted winter squash tart lets you enjoy the creamy rich taste of buttercup squash on a crispy pastry crust.|
This month’s topic for The Canadian Food Experience Projectis to share what we love about our local harvest.
As much as I love the late fall root vegetables, if I had to choose a favourite from the fall harvest it would be winter squash, buttercup squash. With it deep green skin and orangey-yellow flesh it is as lovely to look at as it is to eat.
As a child I couldn’t stand squash. Mom always served it roasted and mashed and just the thought of it made me gag. I missed dessert every time we had squash for supper because I just couldn’t handle the baby-food texture.
I don’t know when I first discovered the idea of tossing chunks of squash with olive oil and a sprinkling of salt and pepper and roasting it until the outside is caramelized and a little crispy. That’s how I feel in love with winter squash — it gives squash the texture edge that I crave.
This roasted squash tart has endless variations:
Enjoy this roasted squash and navy bean risotto:
|This creamy risotto has roasted squash tossed in near the end, and navy beans for added protein.|
This molasses-glazed squash is delicious and pretty on a plate:
Whole roasted squash with root vegetables and molasses cider glaze: