One of my fall habits has been to pick up a butternut squash (or two) with every trip to the Farmer’s Market. A trip every week, or even every other week over the course of several months equals a whole lot of squash. I’m great at bringing it home, roasting it, pureeing it and freezing it for later in the winter. What I’m not particularly good at is finding new uses for that beautiful squash puree besides my go to mac and cheese. So when I found a recipe for a Butternut Squash and Mushroom Tart with Gruyère in a recent issue of Cooking Light, I tour it out, set it aside with high hopes of actually making it.
Some of my favorite recipes are the ones I don’t have to get anything special for. In my resolution to cook at least once recipe from the several dozen cookbooks scattered around my apartment and goal to cook something healthy at least once a week, I stumbled upon my Cooking Light: Cooking Through the Seasons. (but of course, I would own their seasonal cookbook). Leeks are one of my favorite vegetables, so as long as they’re in season, I generally have a few on hand. I had a pork loin in the freezer and everything else was basic pantry items. What I also loved was that technically this is a one pot meal. With the leeks, you don’t really need another side, though I chose to go with some balsamic glazed Brussels sprouts anyway.