Roasted Kabocha Squash And Kale Tart

1. 1

   Preheat oven to 400 degrees.

2. 2

   Cut squash into cubes and drizzle with olive oil. Roast for about 20-30 minutes. Once squash is done remove it from the oven and break it down a bit with a fork.

3. 3

   While squash is roasting, rinse kale and chop.

4. 4

   Heat one tablespoon of oil on medium heat and cook kale until wilted. Add one clove of garlic, remove from heat when fragrant and set aside

5. 5

   Combine one beaten egg, 2 tablespoons of milk and 3/4 cup of feta in a bowl.

6. 6

   Combine kale, squash and egg mixture, add to the pastry shell and top with pecans

7. 7

   Add tart to the oven for about 30 minutes or until pastry shell is browned to your preference.

* Per serving · 4 servings · Values may vary.

No additional tips available.