Saturday, November 9, 2013

roasted kale & butternut squash tart

new favorite recipe alert........
perfect for fall, and even chase loved it.
roasted kale + butternut squash tart
1 whole wheat frozen pie crust
1 pound butternut squash, peeled and cubed {1 medium size} 
olive oil
salt & pepper
2 cloves garlic, minced
1 bunch kale
1 small onion, peeled and sliced
2 tablespoons balsamic vinegar
3 eggs
1 cup grated swiss or gruyere cheese, grated 
cook crust according to package directions. while the crust is cooling, toss the squash with olive oil and some salt on a baking sheet. spread it evenly and bake for 25 minutes at 400 degrees. set aside.
put the kale in to roast, following these directions.
get a sauté pan and turn on over medium-high heat. drizzle olive oil and heat the pan, then add garlic and sauté for 2 minutes. roast the kale like the link shows above, and then add it into the sauté pan. add a pinch of salt and take off the heat.
in another pan, drizzle more olive oil and add the onion + a pinch of salt. cook for about 20 minutes, stirring every few minutes. add the balsamic vinegar, stir, and take off the heat. let it cool.
in a separate bowl, whisk the eggs and add to the kale mixture. add most of the squash, half of the cheese, all the onion, and a few grinds of black pepper to the kale-egg mixture. stir together and add to the cooked crust. top with the remaining squash and cheese and add a few more grinds of black pepper. bake until the egg is set and the top is lightly browned, 25-30 minutes. remove from the oven and cool for 5 to 10 minutes before serving. 
serves 6, or 2 with leftovers!


  1. yum! i will be making this soon!!

  2. Oh my word... I am drooling!! I will be making this tomorrow morning!

  3. wow! this seriously looks fantastic.

  4. This looks amazing, I need to make it!!

  5. This comment has been removed by the author.

  6. I'm always looking for ways to incorporate kale into our diets! It's a bit of a struggle, but this look fabulous!


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