Cornmeal tart with roasted butternut squash and sage and walnut pesto
1 cornmeal tart (I like vicolo brand)
1 small butternut squash
1 small Sweet onion, cut into chunks
1/2 tsp extra virgin coconut oil
1 cup fresh baby spinach
1/4 cup (2oz) crumbed goats cheese or shaved gruyere or Parmesan cheese and a few walnuts to garnish
2 tbsp sherry vinegar
1/4 cup (2floz) extra virgin olive oil
2 oz about a 2 inch piece of regianno Parmesan or pecorino cheese
1/2 cup (1 handful) fresh sage leaves
2 cups fresh Baby Spinach leaves
1/2 cup (3oz) Walnuts soaked and then dried
1 large garlic clove crushed
Peel skin on squash with a vegetable peeler. Cut into thin slices and remove seeds. lightly grease a dark colored baking sheet and spread the squash in a single layer. Tuck onion pieces in and bake at 375f (190c) for about 30 minutes until lightly browned and remove. Toss in spinach to wilt and set aside.
Bake crust for 5-7 minutes just until lightly toasted, remove, and set aside.
For the pesto place parmesan in the bottom of a blender and blend on high until fine. Add in the rest of the pesto ingredients and blend on low just until combined but not completely smooth.
Cover the bottom of the tart with the pesto and top with the squash and onion and garnish with nuts and cheese. Cut into wedges to serve .