Roasted Kabocha Squash And Kale Tart

• 1.5 cups kabocha squash
• 2 cups kale
• 1 garlic clove
• 1 egg
• 2 tablespoons milk
• 1/4 cup feta cheese
• 1/4 cup pecans, chopped
• 1 frozen or homemade pastry shell

1. Preheat oven to 400 degrees.
2. Cut squash into cubes and drizzle with olive oil. Roast for about 20-30 minutes. Once squash is done remove it from the oven and break it down a bit with a fork.
3. While squash is roasting, rinse kale and chop.
4. Heat one tablespoon of oil on medium heat and cook kale until wilted. Add one clove of garlic, remove from heat when fragrant and set aside
5. Combine one beaten egg, 2 tablespoons of milk and 3/4 cup of feta in a bowl.
6. Combine kale, squash and egg mixture, add to the pastry shell and top with pecans
7. Add tart to the oven for about 30 minutes or until pastry shell is browned to your preference.

kabocha squash, kale, garlic, egg, milk, feta cheese, pecans, pastry shell

Taken from food52.com/recipes/10205-roasted-kabocha-squash-and-kale-tart (may not work)