Fall is in the air and the coloring of the leaves is happening… The beauty of the fall season is something to behold when the sun is shining. I have been given a couple of butternut squash to enjoy in older recipes and create a couple of new ones. This is back to a recipe I put up in October 2014. Still good!
The butternut squash beauty on the right was selected for the autumn tart. The wonderful thing about this entree tart it is as tasty as eating dessert. In this particular tart I used shredded chicken from chicken drumsticks previously cooked in the slow cooker. Drumsticks were tried as a means of trying to be economical. Chicken breasts are also very nice to use with this tart. Chicken was used this time as ham is not a part of this household’s diet anymore due to the high sodium and alas….extra fat.
Butternut Squash, Chicken & Pecan Tart
This make a wonderful tart with the ginger pastry. It will fill a 11-12 inch tart pan giving it a thick filling. This was a perfect tart, it did not crumble when the tart pan rim was removed or crumble when it was cut. Just add a green salad or vegetable with fruit for dessert and lunch is served.
- GINGER PASTRY
- GINGER PASTRY
2018 Version of the Tart: I turned it into a 9-inch pie. I cheated and bought a frozen pie crust. I omitted the chicken, added just a little more squash, reduced the sugar some and proceeded as instructed. Really had more filling than needed. Baked the remainder in a small dish.
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