Roasted Butternut Squash Entree

I've got this recipe from Mary, but I decided to eliminate the dough (sorry, Mary, I hope you'll forgive me!) and make it into a crustless tart, if I am allowed to call it so. I loved the caramelized onion, next time I make this dish I'll certainly put in some more of it!

I used: 

1 lb cut-up butternut squash pieces
3 tablespoons olive oil, divided use
2 tablespoons unsalted butter
3 medium yellow onions, sliced
1/2 cup grated Gruyère cheese

3 eggs

2 tbsp milk
Salt, pepper and nutmeg to taste


Preheat the  oven to 450 degrees. Put the butternut squash cubes on a baking sheet and toss with 1 tablespoon olive oil. Sprinkle with salt and pepper and bake for 45 minutes, or until the butternut squash  is tender and slightly browned. 

Meanwhile, melt butter with reserved 2 tablespoons olive oil in a heavy skillet set over medium heat. Add the onions and cook until the onions are a deep brown and very fragrant, about 45 minutes. 

 

Remove butternut squash cubes from oven. Reduce oven temperature to 375F. Mix butternut squash cubes with caramelized onions and gently scrape into baking form. Sprinkle grated cheese on top of vegetables. In a small bowl, beat together eggs, milk, and salt, pepper, and nutmeg to taste. Pour the egg mixture over the butternut squash mixture. 

Bake for 20 to 25 minutes, or until cheese is melted, eggs are firm, and the top is golden brown. Remove from the oven and let cool for a few minutes before serving. Enjoy!