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Ingredients

1 (3-pound) butternut squash, halved lengthwise, peeled and cut into 1-inch cubes
3 tablespoons extra virgin olive oil, divided
Salt and pepper to taste
1 yellow onion, thinly sliced
2 tablespoons dry white wine
1/2 cup freshly grated Parmigiano Reggiano
1/2 cup toasted hazelnuts, roughly chopped
1 egg, lightly beaten
1 cup fresh bread crumbs
1 frozen 9-inch whole wheat pie crust (in pie pan)

Description

Serve This Hearty Vegetarian Tart With A Salad Tossed With A Tangy Citrus Vinaigrette.

Wholefoods