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.