Butternut Squash Tartlet with Cranberry Chutney

Select the desired size and shape of your tart shell from a local bakery or grocer.

For the tart filling:
1/2 small butternut squash, peeled, seeded and diced
1 tablespoon oil
1 pint half-and-half
2 eggs
¼ teaspoon allspice
¼ teaspoon salt

Coat diced squash with oil. Roast in 350-degree oven for approximately 20 minutes until soft and lightly browned. Remove from oven and place on paper towel to drain oil. Once cooled to room temperature, place squash and half-and-half in a blender and puree until smooth. Add eggs, allspice and salt.

Fill tart shells with mixture. Bake in 350-degree oven for 5-7 minutes until squash is set.

For the chutney:
1 small red onion (minced)
1 cup sugar
½ cup maple syrup
1 cup orange juice
1 teaspoon ginger (minced)
2 quarts fresh cranberries
Salt

In a heavy-bottom sauce pot, add onion, maple syrup, orange juice and ginger. Bring to a boil, then reduce heat to low and simmer 5 minutes. Add cranberries and continue cooking on low heat until sauce becomes thick and cranberries are no longer whole.  Remove from heat and let cool. Season with salt as needed. Spoon cooled chutney atop squash tartlets and serve.

Recipe by chef Chad Ellis of David Ellis Events in Cedar Knolls (davidellisevents.com).