{"id":309,"date":"2014-11-12T18:53:32","date_gmt":"2014-11-12T18:53:32","guid":{"rendered":"https:\/\/www.bktrent.org\/index.php\/2014\/11\/12\/rustic-butternut-squash-tart\/"},"modified":"2014-11-12T18:53:32","modified_gmt":"2014-11-12T18:53:32","slug":"rustic-butternut-squash-tart","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2014\/11\/12\/rustic-butternut-squash-tart\/","title":{"rendered":"Rustic Butternut Squash Tart"},"content":{"rendered":"<p>Ingredients<\/p>\n<ul>\n<li>1 medium red onion, thinly sliced into rings and separated<\/li>\n<li>1\/4 small butternut squash (about 1\/2 lb), peeled, seeded and very thinly sliced<\/li>\n<li>6 sprigs fresh thyme (1 tsp dried thyme)<\/li>\n<li>2 Tbsp olive oil<\/li>\n<li>Kosher salt and freshly cracked black pepper<\/li>\n<li>4 oz extra-sharp Cheddar, grated (1 c)<\/li>\n<li>1 refrigerated rolled pie crust<\/li>\n<li>1 egg, beaten<\/li>\n<\/ul>\n<p>Directions:<\/p>\n<p>Heat oven to 400 degrees.\u00a0 In\u00a0a large bowl, toss onion, squash, thyme, oil, 1\/2 tsp salt and 1\/4 tsp pepper; fold in the cheese.<\/p>\n<p>Working on a piece of parchment, roll the pie crust into a 14&#8243; circle.\u00a0 Slide the paper (and crust) onto a baking sheet.\u00a0 Spoon squash mixture onto pie crust, leaving a 2&#8243; border. Fold the border of the crust over the squash mixture.<\/p>\n<p>Brush crust with the egg.\u00a0 Bake until crust is golden brown and vegetables are tender, 20-25 minutes. (Cover edges with foil if crust is getting dark). Serve with a salad, as desired.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 medium red onion, thinly sliced into rings and separated 1\/4 small butternut squash (about 1\/2 lb), peeled, seeded and very thinly sliced 6 sprigs fresh thyme (1 tsp dried thyme) 2 Tbsp olive oil Kosher salt and freshly cracked black pepper 4 oz extra-sharp Cheddar, grated (1 c) 1 refrigerated rolled pie crust &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.bktrent.org\/index.php\/2014\/11\/12\/rustic-butternut-squash-tart\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Rustic Butternut Squash Tart&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[],"class_list":["post-309","post","type-post","status-publish","format-standard","hentry","category-vegetables"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/309","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=309"}],"version-history":[{"count":0,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/309\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=309"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}