Acorn or Butternut Squash & Sage Tart
Ingredients:
1 acorn or butternut squash
1 9 inch pie shell
about 10 fresh sage leaves, torn into 3 pieces
1/2 teaspoon dried sage
3 mushroom caps, chopped
pinch cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon flour
1/2 cup heavy cream
1 egg, beaten
First, heat the oven to 325 F. Cut the squash in half and remove the seeds. Place the squash cut side down in a shallow ovenproof pan or on a baking sheet (foil or parchment paper lined makes for easier clean up). Bake for about 1 hour, or until a knife or fork can be easily inserted into each half. Scoop out the flesh of the squash into a bowl and let it cool a bit. Put the pie shell into your preheated 375 F oven for about 6 or 8 minutes, just to firm it up. Mash the squash flesh and then add the sage leaves, the dried sage, the chopped mushrooms, the cayenne, the salt, the pepper, the flour, the cream and the beaten egg. Mix very well with a large spoon. The mixture should be very thick. Fill the pie shell with the squash mixture and bake it for approximately 45 minutes, but check it at the 30 minute mark. The tart can be served warm or cold.
WORD HISTORY:
Squash-English has more than one word of this spelling, but this is the noun for the general name of the vegetable, of which there are a number of varieties. This is a shortening of a compound word, "askutasquash," from Narragansett, a language of the Algonquian languages of North America.^ The word meant, "thing eaten raw," with the "askut" part meaning, "green;" thus also, "raw," and "asquash" meaning, "eaten."
^ Some of the best known other members of this language family are Shawnee, Cheyenne, Cree and Arapaho, but there are many others.
Labels: acorn squash, Algonquian languages, butternut squash, English, etymology, mushrooms, Narragansett, pies, recipes, sage, Sarah Huckabee Sanders, squash, tarts
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