Butternut Squash & Cranberry Tart

with blue cheese and honey

This savory cranberry tart makes the perfect accompaniment to a holiday meal, but it’s also great served with a simple green salad for a light dinner.

Makes 8 servings Total time: 45 minutes

PRESS:

1

TOSS:

2 11/ 2

3/4 2 1 2

SPREAD:

1/2

TOP:

1/3 purchased refrigerated pie crust (9-inch), such as Pillsbury

cups diced butternut squash cups fresh or frozen cranberries cup diced red onion Tbsp. honey Tbsp. olive oil tsp. minced fresh sage Salt and black pepper cup grated Parmesan

cup crumbled blue cheese Honey, optional

Preheat oven to 450°.

Press pie dough into bottom and up sides of a 9-inch tart pan with removable bottom; trim edges if necessary. Place tart shell in freezer while preparing remaining ingredients.

Toss together squash, cranberries, onion, 2 Tbsp. honey, oil, and sage; season with salt and pepper.

Spread Parmesan evenly over bottom of frozen tart shell, then top with squash-cranberry filling.

Bake tart until crust is golden and squash is fork-tender, 30 minutes.

Top tart with blue cheese, drizzle with additional honey, and let cool 10–15 minutes before slicing.

Per serving: 227 cal; 12g total fat (6g sat); 17mg chol; 326mg sodium; 25g carb (2g fiber, 6g total sugars); 6g protein