- 1 delicata squash
- 1 tsp olive oil, divided
- salt, to taste
- 8 eggs
- 1 cup milk
- 4 oz goat cheese, crumbled
- Preheat oven to 375.
- Cut the squash in half lengthwise. Scoop out the seeds and set aside for future use. Cut the squash into ½-inch cubes. Toss with 1 tsp olive oil and a pinch of salt. Roast for 20-30 minutes on a parchment-lined baking sheet, or until tender.
- Whisk together eggs, milk, and a large pinch of salt. Stir in the delicata squash. Pour into a 10-inch tart plate. Sprinkle crumbled goat cheese on top.
- Bake for 20-30 minutes, or until set.
Ingredients available at the Oakmont Farmer’s Market 9/9:-Eggs available from Lindenhof Farm
-Delicata squash available from North Star-Goat cheese available from Amazing Acres