Parmesan Custard Tart With Butternut Squash Recipes

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PARMESAN CUSTARD TART WITH BUTTERNUT SQUASH

Categories     Milk/Cream     Food Processor     Egg     Bake     Christmas     Cocktail Party     Vegetarian     Parmesan     Butternut Squash     Winter     Sage     Gourmet

Yield Makes 32 hors d'oeuvres

Number Of Ingredients 20



Parmesan Custard Tart with Butternut Squash image

Steps:

  • Make shell:
  • Combine flour, sage, and salt in a food processor, then add butter and shortening and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle with 2 tablespoons ice water and pulse until just incorporated.
  • Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1 tablespoon at a time, pulsing until just incorporated, then test again. (Do not overwork, or pastry will be tough.)
  • Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough into a ball with scraper, then flatten into a 5-inch square. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Roll out dough on a lightly floured surface with a floured rolling pin into a 17- by 8-inch rectangle and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides of shell all over with a fork. Chill until firm, about 30 minutes.
  • Line pastry shell with foil and fill with pie weights. Bake until sides are set and edges are pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 10 to 15 minutes more. Lightly brush bottom and sides of shell with egg white and continue to bake until dry and shiny, about 5 minutes. Cool completely in pan on a rack, about 15 minutes.
  • Reduce oven temperature to 325°F.
  • Make filling while shell bakes:
  • Bring cheese and cream just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat and steep, covered, 30 minutes. Pour steeped cream through a fine-mesh sieve into a bowl, pressing hard on cheese solids and then discarding them.
  • While cream steeps, heat oil in a 10-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté squash with 1/8 teaspoon salt and 1/8 teaspoon pepper, turning, until lightly browned on all sides, 8 to 10 minutes. Transfer with a slotted spoon to paper towels to drain and cool slightly.
  • Whisk together whole egg, yolk, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl until combined. Add steeped cream, whisking until smooth.
  • Fill and bake tart:
  • Scatter squash evenly in tart shell and pour custard over. Bake until custard is just set and golden in patches, 30 to 35 minutes. Cool tart in pan on rack at least 20 minutes.
  • Halve tart crosswise, then cut in half lengthwise and cut each quarter into 8 pieces. Serve warm or at room temperature.
  • *Available at some cookware shops and Fante's Kitchen Wares Shop (fantes.com).

For tart shell
1 1/4 cups all-purpose flour
2 1/2 teaspoons finely chopped fresh sage
Rounded 1/4 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into cubes
2 tablespoons cold vegetable shortening, cut into pieces
2 to 4 tablespoons ice water
1 large egg white (yolk reserved for filling), lightly beaten
For filling
2 ounces finely grated Parmigiano-Reggiano (1 cup)
1 cup heavy cream
1 1/2 tablespoons olive oil
3/4 pound piece butternut squash, peeled, seeded, and cut into 1/2-inch pieces (2 cups)
3/8 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 whole large egg
1 large egg yolk
Garnish: fried sage leaves
Special Equipment
a pastry or bench scraper; a 13 1/2- by 4-inch rectangular* or 8 1/2-inch round fluted tart pan with a removable bottom; pie weights or raw rice

UPSIDE-DOWN BUTTERNUT SQUASH TART

Our favorite fall vegetable takes the place of traditional apples in this gorgeous tarte tatin that has savory accents of fresh herbs and Parmesan.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 7



Upside-Down Butternut Squash Tart image

Steps:

  • Position an oven rack in the middle of the oven and preheat to 400 degrees F.
  • Put the puff pastry on a cutting board, put an inverted 10-inch nonstick ovenproof skillet on top and cut the pastry with a knife. Transfer the pastry round to a parchment-lined baking sheet and poke all over with a fork. Refrigerate until ready to use.
  • Put the sugar in the bottom of the 10-inch skillet. Heat over medium heat, shaking the skillet frequently, until the sugar is a dark caramel color, about 5 minutes. Let cool 5 minutes.
  • Meanwhile, separate the necks and bulbs of the squash using a sharp knife. Reserve the bulbs for another use. Cut the stems off the necks and peel the necks with a peeler. Using a mandoline, slice the squash as thinly as possible while keeping them as whole circles.
  • Start to arrange 1 layer of overlapping squash slices over the bottom of the skillet in concentric circles. Sprinkle with half the thyme, half the sage and 1/2 teaspoon salt. Lay down another layer of squash and top with the remaining thyme and sage and another 1/2 teaspoon salt. Top with any remaining squash and place the puff pastry round on top.
  • Transfer the skillet to a baking sheet and bake until the pastry is golden brown, about 45 minutes. Let cool for 3 minutes in the skillet and invert onto a plate. Top with freshly grated Parmesan.

1 sheet frozen puff pastry from a 17.3-ounce box, defrosted
1/3 cup granulated sugar
Two 2-pound butternut squash
2 tablespoons fresh thyme leaves, chopped
2 tablespoon fresh sage leaves, chopped
Kosher salt
Freshly grated Parmesan, for garnish

BUTTERNUT SQUASH-SPINACH TART

Provided by Food Network Kitchen

Categories     appetizer

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 15



Butternut Squash-Spinach Tart image

Steps:

  • Make the crust: Combine the olive oil and water in a measuring cup. Pulse the flour and 1 teaspoon salt in a food processor. With the machine running, add the olive oil mixture and pulse until the dough clumps together, adding up to 1 more tablespoon water if needed. Turn out onto a piece of plastic wrap; press into a disk and wrap. Let sit at room temperature while you make the filling.
  • Make the filling: Wrap the squash in a kitchen towel and wring out as much liquid as possible; transfer to a large bowl. Repeat with the spinach and add to the squash; stir to break up any clumps. Add the ricotta, fontina, parmesan, half-and-half, scallions, parsley, 2 eggs, the nutmeg, 1 1/2 teaspoons salt and a few grinds of pepper; mix until combined.
  • Position a rack in the bottom of the oven; preheat to 375 degrees F. Brush a quarter sheet pan or 9-by-13-inch straight-sided baking pan with olive oil. Cut off one-quarter of the dough; set aside. Roll out the remaining dough into an 11-by-15-inch rectangle on a floured surface. Trim the edges with a fluted cutter or a knife and ease into the pan. Spread the filling over the dough.
  • Roll out the reserved dough into a 6-by-12-inch rectangle on a floured surface. Cut lengthwise into 10 strips with the fluted cutter; arrange in a lattice pattern over the filling, trimming as needed. Fold in the overhanging edges. Beat the remaining egg with a pinch of salt and brush on the crust. Bake until the crust is golden and the filling is set, about 50 minutes. Let cool on a rack 30 minutes before cutting.

1/3 cup extra-virgin olive oil, plus more for brushing
1/3 cup cold water, plus more if needed
2 cups all-purpose flour, plus more for dusting
Kosher salt
2 cups grated peeled butternut squash (from a 2 1/2-pound squash)
1 10-ounce box frozen chopped spinach, thawed
1 cup fresh ricotta cheese
1 cup grated fontina cheese (4 ounces)
1/2 cup grated parmesan cheese (1 1/2 ounces)
1/2 cup half-and-half
1 bunch scallions, thinly sliced
1/4 cup chopped fresh parsley
3 large eggs
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground pepper

PARMESAN BUTTERNUT SQUASH

Butternut squash sprinkled with Parmesan and bread crumbs makes a superb side dish we love to share. Using the microwave cuts down on long roasting time. -Jackie O'Callaghan, West Lafayette, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 6



Parmesan Butternut Squash image

Steps:

  • Place squash and water in a large microwave-safe bowl. Microwave, covered, on high 15-17 minutes or until tender; drain., Preheat broiler. Transfer squash to a greased 15x10x1-in. baking pan. Toss bread crumbs with cheese, salt and pepper; sprinkle over squash. Broil 3-4 in. from heat 1-2 minutes or until topping is golden brown.

Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 168mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges

1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
2 tablespoons water
1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper

BUTTERNUT SQUASH CUSTARD

My husband first tasted this comforting casserole more than 10 years ago when he was still my fiance. Having enjoyed it so much, he said I needed to offer it at every Thanksgiving dinner. I was happy to oblige!-Maura Calusdian, Londonderry, New Hampshire

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8 servings.

Number Of Ingredients 9



Butternut Squash Custard image

Steps:

  • Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 8-10 minutes. Drain., In a large bowl, mash the squash with flour and sugar until blended; beat in the milk, eggs and butter. Pour into an ungreased 2-1/2-qt. baking dish. Sprinkle with remaining ingredients., Bake at 350° until center appears set, 55-65 minutes.

Nutrition Facts : Calories 202 calories, Fat 6g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 118mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 3g fiber), Protein 6g protein.

1 medium butternut squash (2 to 3 pounds), peeled, seeded and cubed
1/2 cup all-purpose flour
1/2 cup sugar
2 cups 2% milk
3 large eggs
2 tablespoons butter, melted
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

BAKED BUTTERNUT SQUASH AND PARMESAN CHEESE GRATIN

A delicious gratin dish that can be eaten as a main course for vegetarians or works very well as a tasty vegetable accompaniment. This simple gratin can be prepared beforehand and kept covered in the fridge - just remember to take it out for 30 minutes before baking it. The crumbly cheese topping contains pecans, however walnuts can be substituted if pecans aren't available.

Provided by French Tart

Categories     One Dish Meal

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 8



Baked Butternut Squash and Parmesan Cheese Gratin image

Steps:

  • Cut the peeled and seeded butternut squash into 1" cubes or chunks and place them in to a well buttered gratin dish. Season the butternut squash generously with black pepper and a little salt.
  • Mix the grated parmesan cheese with the fresh bread crumbs, nuts and chopped thyme and then sprinkle over the top of the butternut squash.
  • Dot the butter all over the cheese and nut topping.
  • Bake it in a pre-heated oven, 200C/400F/Gas 6, for about 35 to 45 minutes, until the butternut squash is soft and the topping is golden brown.
  • Serves 2 as a main course and 4 as a vegetable accompaniment.
  • Serve piping hot with crusty bread and salad, if serving as a main course.

Nutrition Facts : Calories 963.7, Fat 61.7, SaturatedFat 26.6, Cholesterol 110.9, Sodium 1297.2, Carbohydrate 80.5, Fiber 13.4, Sugar 13.4, Protein 33.2

1 (2 -3 lb) butternut squash, peeled and seeded
4 ounces parmesan cheese, grated
2 ounces fresh breadcrumbs
2 ounces pecans or 2 ounces walnuts, roughly chopped
2 tablespoons fresh thyme leaves, finely chopped
2 ounces butter
salt
black pepper

BUTTERNUT CUSTARD

Make and share this Butternut Custard recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9



Butternut Custard image

Steps:

  • Position oven rack in the middle position; preheat oven to 325°; butter or spray ramekins.
  • In a saucepan, whisk together the cream, milk, syrup, and pureed squash; heat just until barely simmering.
  • In a bowl, whisk together the egg yolks, cinnamon, nutmeg, salt, and pepper.
  • Pour squash mixture very slowly into the yolks, whisking constantly.
  • Pour the custard through a fine-mesh sieve into a large measuring cup, pressing the liquid out of the solids.
  • Place the prepared ramekins in a baking pan lined with a dish towel.
  • Pour the strained mixture into the ramekins; set the pan on the oven rack; carefully add enough hot water to come halfway up the sides of the ramekins.
  • Bake the custards for 35-40 minutes, or until set and a knife inserted near the edge comes out clean.
  • Serve the custards immediately, or hold, covered, for up to 30 minutes.

Nutrition Facts : Calories 286.9, Fat 20.4, SaturatedFat 11.5, Cholesterol 268.4, Sodium 138, Carbohydrate 22.6, Fiber 0.3, Sugar 16.4, Protein 4.6

1 cup heavy cream
3/4 cup milk
1/2 cup pure maple syrup
1/2 cup cooked pureed butternut squash (use a food processor or blender)
6 large egg yolks
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon salt
fresh ground black pepper

BAKED BUTTERNUT SQUASH WITH PARMESAN CHEESE

Kick up the fall menu when you make our Baked Butternut Squash with Parmesan Cheese recipe. Our Baked Butternut Squash with Parmesan Cheese is a hearty, flavorful dish that is sure to win you compliments!

Provided by My Food and Family

Categories     Home

Time 55m

Yield 6 servings

Number Of Ingredients 6



Baked Butternut Squash with Parmesan Cheese image

Steps:

  • Heat oven to 425ºF.
  • Toss squash with 2 tsp. oil on rimmed baking sheet; spread evenly onto bottom of baking sheet. Bake 20 min.
  • Add onions, pepper and remaining oil; mix lightly. Spread to form even layer on bottom of pan. Bake 20 min. or until vegetables are tender.
  • Drizzle with broth; mix lightly. Sprinkle with 1/4 cup Parmesan; toss to coat. Transfer to serving bowl; sprinkle with remaining Parmesan.

Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 130 mg, Carbohydrate 13 g, Fiber 4 g, Sugar 5 g, Protein 4 g

1 butternut squash (2 lb.), peeled, seeded and cut into 1-inch chunks
4 tsp. olive oil, divided
1 onion, cut into 1-inch chunks
1/4 tsp. pepper
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup plus 1 Tbsp. KRAFT Grated Parmesan Cheese, divided

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