Crispy potato crust filled with roasted butternut squash, sage, and creamy cheeses for a flavorful meal.
# What you need:
→ Potato Crust
01 - 3 medium russet potatoes, peeled and grated
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Roasted Butternut Squash
05 - 2 cups butternut squash, peeled and diced into 1/2-inch cubes
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Filling
09 - 1 tablespoon unsalted butter
10 - 1 small yellow onion, finely chopped
11 - 2 cloves garlic, minced
12 - 2 tablespoons fresh sage, finely chopped (or 1 tablespoon dried)
13 - 4 large eggs
14 - 1 cup whole milk
15 - 1/2 cup heavy cream
16 - 1 cup shredded Gruyère cheese
17 - 1/4 cup grated Parmesan cheese
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon ground black pepper
20 - 1/8 teaspoon freshly grated nutmeg
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9-inch pie dish or tart pan.
02 - Squeeze excess moisture from grated potatoes using a clean kitchen towel. Toss potatoes with olive oil, salt, and pepper. Press the mixture evenly into the bottom and up the sides of the prepared pan. Bake for 15 to 20 minutes until edges start to brown. Remove and reduce oven temperature to 375°F.
03 - Toss diced butternut squash with olive oil, salt, and pepper on a lined baking sheet. Roast for 20 to 25 minutes until tender and lightly caramelized. Set aside.
04 - Melt butter in a skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in garlic and sage, cooking for another minute. Remove from heat.
05 - Whisk eggs, whole milk, heavy cream, Gruyère, Parmesan, salt, pepper, and nutmeg in a large bowl. Fold in the cooked onion mixture and roasted butternut squash.
06 - Pour filling into the pre-baked potato crust. Bake at 375°F for 35 to 40 minutes, until the center is set and the top is golden brown.
07 - Allow to cool for 10 minutes before slicing. Serve warm or at room temperature.
