Autumn Harmony: Roasted Acorn Squash and Leek Tart Ingredients: - 1 medium acorn squash, halved and seeds removed - 2 tablespoons olive oil - Salt and pepper, to taste - 2 leeks, white and light green parts only, thinly sliced and cleaned - 2 cloves garlic, minced - 4 large eggs - 1 cup heavy cream - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) - 1/2 teaspoon nutmeg - 1 pre-made pie crust (store-bought or homemade) - 1/2 cup grated Parmesan cheese Instructions: 1. Preheat the oven to 400°F (200°C). 2. Brush the cut sides of the acorn squash with 1 tablespoon of olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender. Let cool slightly, then scoop out the flesh and set aside. 3. While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced leeks and a pinch of salt, sautéing until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant. 4. In a large bowl, whisk together the roasted acorn squash flesh, eggs, heavy cream, thyme, nutmeg, salt, and pepper until smooth. 5. Stir in the sautéed leeks and Parmesan cheese until well combined. 6. Roll out the pie crust and fit it into a tart pan. Pour the acorn squash mixture into the crust, spreading it evenly. 7. Bake in the preheated oven for 35-45 minutes, or until the tart is set and slightly golden on top. 8. Allow the tart to cool for a few minutes before slicing. Serve warm or at room temperature. Nutrition Value (per serving, based on 8 servings): - Calories: 320 - Protein: 9g - Fat: 24g - Carbohydrates: 24g - Fiber: 2g - Sugars: 3g - Calcium: 150mg - Iron: 1.8mg Enjoy the flavors of autumn with this delightful roasted acorn squash and leek tart!