Savory Butternut Squash Tart | Oregonian Recipes
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Ingredients
- 9-inch prepared (rolled) pie crust
- 1-3/4 pounds peeled and cubed (about 1/2-inch cubes) butternut squash
- 3 eggs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons brown sugar
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
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