Savory Butternut Squash Tart

Here's another great recipe you can make for Thanksgiving.  I adapted it from a recipe from Whole Foods Market.  Wish we had one of those around here!

Savory Butternut Squash Tart

1 2-3-pound butternut squash, peeled, deseeded and diced into 1-inch cubes
1 C water
Salt, pepper
1 T extra virgin olive oil
1 onion, chopped
2 T dry white wine
1/2 C grated parmesan cheese
1/2 C toasted hazelnuts, roughly chopped (can use walnuts)
1 large egg
2 T milk
1 C whole wheat breadcrumbs
1 prepared pie crust, preferably whole wheat
1 T butter

Pre-heat oven to 400-degrees.  Microwave squash in the water until tender, let cool.  (try roasting the squash with a little olive oil to add additional flavor).  Saute onion until lightly browned, add wine to deglaze pan, cook two minutes more, off heat.  Beat egg with milk.  Combine onion, squash, cheese, nuts, egg mixture and breadcrumbs.  Transfer to pie crust, pat down lightly.  Top with a few pats of butter and bake about 40 minutes until crust is golden brown.  Can be served warm or at room temperature.