I may have alluded before to my adoration of butternut squash. In the depths of Pittsburgh February, I've had some time to think about why, exactly, I love this humble gourd so much. And then, when it was 8 degrees outside for an entire week, it hit me: when everything is grey, butternut squash is warm and bright. It's that orange! And unlike summer vegetables, which are full of cooling water, butternut squash is hearty and warming.

But heaven knows I can never just have squash. Nope, like everything else, I have to make it complicated. And, in my opinion, there's no better way to fancy-fy unassuming butternut squash than to pair it with crisp, tart Granny Smith apples.

More than a month ago, I tagged this post after spying a truly gorgeous shot on Tastespotting. I'm a homing beacon for certain flavor combinations. Aside from the standard salt-and-chocolate pairing, two standards on the list are squash-apple and apple-cheddar. Add to that the fact that I'm a sucker for a savory tart, and I never stood a chance. This beauty catapulted to the top of my recipe queue.

The butternut-apple tart was a great accompaniment to a storebought chicken (yes, I bought a precooked chicken). It was also a delicious lunch and dinner for the next few days, though after Scheidt and I attacked it the first time there really wasn't much left.

Butternut Apple Tart
Spied on Straight from the Farm
Adapted third-hand from the Moosewood Restaurant Kitchen Garden

1 medium butternut squash, halved, seeds scooped out
Olive oil for basting
Pinch of freshly ground nutmeg
1 medium yellow onion, sliced thin
Several sprigs fresh thyme
1 Tablespoon butter
2 medium Granny Smith apples, peels left on, thinly sliced
1 teaspoon all-purpose flour
1 cup grated sharp cheddar cheese
1 recipe savory tart crust

Preheat the oven to 400 degrees F.

Brush each cut half of the squash with olive oil. Place squash halves face down on a cookie sheet. Roast* for 30-45 minutes until very soft. Let cool until you can handle them well enough, then scoop out the flesh. Season with a few grates of fresh nutmeg, salt, and pepper, then mash well. Store refrigerated until ready to use.

Melt the butter in a skillet over medium heat. Gently cook the onions and thyme until soft and richly colored - at least 15 minutes, and as many as 45 to achieve deep caramelization.**

Preheat the oven to 350 degrees F. Toss the apple slices in the flour.

Butter a 9 inch pie plate or tart pan. Roll out the tart crust to 12-13 inches. Transfer to pan, crimp the edges and prick all over with a fork. Parbake*** for 15 minutes, then remove from oven.

Use a mittened hand to press down any spots that may have bubbled up. Fill tart crust with 1 inch**** of butternut squash and top with the onions. Arrange the apple slices - I had a few left over - and finally, top with the cheddar cheese.

Bake, covered, for 15 minutes.  Uncover and continue to bake for another 20 minutes until the crust is golden and the top is bubbly. Let cool 10 minutes before serving. Also delicious at room temperature or straight out of the fridge.

*The original recipe calls for steaming the squash in the microwave, but I'm in love with how roasting squash concentrates its flavors. You could steam to save time if you wished.
**Again, you can proceed as soon as the onions are fully cooked, but if you have a few minutes more, do take the time to fully caramelize the onions.
***Parbake means bake empty. If you are really fussy, you could use pie weights, but I was a rebel and went without.
****I had squash left over. It was yummy.

And as the post title suggests, there's another love poem to this divine combination in my backlog. But you'll have to wait.