@erekasfood: #Sargentopartner This easy make-ahead BUTTERNUT & CHEDDAR TART will have your guests coming back for seconds! Holiday entertaining can be complicated so I like to find ways to keep the side dishes simple. I chose @Sargento Cheese 4 State Cheddar® cheese because the combination of sharp and mild cheddar cheese compliments the subtle sweetness of the butternut squash and caramelized onions. #ad Ingredients: 1 large butternut squash 1 tbsp olive oil 1 tsp salt ¼ tsp pepper 2 tbsp butter ½ tsp dried sage 2 sweet yellow onions sliced thin 1 tbsp fresh thyme 1 store bought pie crust, defrosted 1, 7.5 ounce bag of Sargento Shredded 4 State Cheddar® cheese Hot honey (optional) Preheat oven to 400F Peel and deseed the butternut squash. Slice into ¼ inch pieces then place onto a parchment or silicon lined baking sheet. Coat squash with 1 tbsp olive oil and season with ½ tsp salt + ¼ tsp pepper. Roast for 15 minutes. Remove from oven and then lower the temperature to 375F. Add the butter to a medium sized skillet and melt over medium heat. Once butter has melted, add sliced onions, ½ tsp salt and ½ tsp dried sage. Sautè over medium to medium-low heat for 25 minutes or until the onions have caramelized. Be sure to toss the onions occasionally as they cook and adjust the heat so that they do not burn. To the defrosted pie crust begin to layer ⅓ of the Sargento Shredded 4 State Cheddar, ½ the roasted butternut squash, ⅓ the caramelized onions and ½ the fresh thyme. Do this twice and then finish with a thick layer of shredded cheese and a sprinkle of caramelized onions. Bake for 20 minutes on the middle rack until the cheese has melted and crust is golden brown.

Ereka Vetrini

Open In TikTok:

Region: US

Tuesday 12 November 2024 20:21:03 GMT