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Meatless Meal Day 7: Butternut Squash Tart and Green Pea Puree

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1 medium red or sweet Vidalia onion, sliced very thinly and separated into rings
1/2 lb. butternut squash, peeled, seeds removed, and sliced thinly
Herbs of your choice:  I used thyme and rosemary
1-2 T. olive oil
Salt and fresh cracked pepper to taste
1 cup grated cheese (I used a mixture of sharp cheddar, provolone, and mozzarella)
1 pie crust
1 large egg, beaten

Instructions:  Toss the onion, squash, herbs, oil, salt and pepper together.  Stir in the cheese.  Roll out the pie crust on a piece of parchment paper to make a circle of about 12-14 inch circle.  Slide the crust with the paper onto a baking sheet.  Spread the squash mixture over the crust, but be sure to leave a 2 inch border of plain crust.  Fold this border of crust up over the squash mixture.  Brush the crust with the beaten egg and bake at 400 degrees F for about 20-25 minutes.  You want the crust to be golden brown and the veggies to be tender.  It’s a good idea to check on the tart about halfway through the cooking time so that you can cover up the crust if it’s getting too dark in colour.

Green Pea Puree


4 cups fresh or frozen peas
2 cloves garlic, crushed
1/2 cup whipping cream
1-3 T. chopped fresh dill
3 T. butter
2 T. lemon juice
salt and pepper to taste


Cook the peas with the garlic until tender and bright green in colour.  In a blender or food processor, blend together the peas with the remaining ingredients using the pulse button until smooth.  You can make this ahead of time and refrigerate until serving time.  Reheat over low heat for about 8 minutes.

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