Make Ahead

Roasted Kabocha Squash and Kale Tart

March 10, 2011
0 Ratings
  • Serves 4-5
Author Notes

Kabocha squash is the motivation behind this tart. Known as the "Japanese pumpkin" it taste similar to a sweet potato (which you can use as a replacement) and the skin is tender enough to eat when roasted. I love the color of squash and kale together and the flavors marry like two lost lovers. Warm, comforting, and savory this dish could be a star at the Thanksgiving table.

If you have a favorite pastry dough recipe, make your own. Find this tart on —Laci

What You'll Need
  • 1.5 cups kabocha squash
  • 2 cups kale
  • 1 garlic clove
  • 1 egg
  • 2 tablespoons milk
  • 1/4 cup feta cheese
  • 1/4 cup pecans, chopped
  • 1 frozen or homemade pastry shell
  1. Preheat oven to 400 degrees.
  2. Cut squash into cubes and drizzle with olive oil. Roast for about 20-30 minutes. Once squash is done remove it from the oven and break it down a bit with a fork.
  3. While squash is roasting, rinse kale and chop.
  4. Heat one tablespoon of oil on medium heat and cook kale until wilted. Add one clove of garlic, remove from heat when fragrant and set aside
  5. Combine one beaten egg, 2 tablespoons of milk and ¾ cup of feta in a bowl.
  6. Combine kale, squash and egg mixture, add to the pastry shell and top with pecans
  7. Add tart to the oven for about 30 minutes or until pastry shell is browned to your preference.

See what other Food52ers are saying.

  • Laci
  • eleanork

2 Reviews

Laci July 22, 2013
I wrote this recipe a few years ago and haven't made it in awhile. I never noticed the error so thank you for pointing it out. If I had to guess it is likely 3/4 cup feta.
eleanork July 21, 2013
Ingredient list says 1/4 c feta, but instructions call for 3/4 cup. Which is correct?