This squash has it all. It’s the pretty balance of sweet, savoury and salty. Though roasted squash may seem like an unlikely candidate, it is the perfect complement to the sage and bacon while also providing loads of vitamins.
Photo and recipe by Kathy Jollimore
1 ¼ cup flour
¼ tsp salt
1/3 cup cold butter, cubed
1 Tbs (15 mL) maple syrup
4-5 Tbs (60-75 mL) cold water
½ small acorn or buttercup squash, seeded
170 g thick cut smoked bacon, roughly chopped
¼ cup sage leaves
1 cup (240 mL) heavy cream
1/8 tsp nutmeg
½ tsp salt
1/8 tsp fresh cracked black pepper
80 g goat cheese, crumbled
- Preheat oven to 400º F. Roast squash on a baking sheet cut side down until just tender, about 25 minutes. When cool, cut into thin slices, removing the skin.
- In a medium bowl, mix together the flour and salt. With a fork or pastry cutter, cut in the cold butter. Add the maple syrup and enough cold water to bring the dough together. Form into a ball. On a lightly floured surface, roll the dough into a 30 cm (12”) circle. Fit into a 23 cm (9”) tart pan or pie plate. Trim and crimp edges if using a pie plate.
- Fill shell with weights or dried beans, and bake 10 minutes. Remove the beans or weights. Bake another 8-10 minutes until slightly browned. Reduce the oven to 350º F.
- While the crust is baking, heat a skillet over medium heat. Cook the bacon until the fat renders and it begins to crisp. Remove and fry sage leaves in the hot bacon grease 1-2 min.
- Whisk together eggs, cream, nutmeg, salt and pepper. When the crust is cooked, layer the squash slices on the bottom followed by the bacon, crumbled sage, and goat cheese. Pour in the egg mixture. Bake until the filling is set and the crust is golden brown, about 30 minutes.
Kathy Jollimore is a cooking school instructor, food writer, and food stylist in Halifax, Nova Scotia. She writes the blog http://eathalifax.ca and contributes to a weekly recipe column in the Chronicle Herald.