Continuing on with the theme of winter squash, I put together a kabocha-kale tart.

First, roast your kabocha squash.  Then, put together a single pie crust.

• 1.5 cups kabocha squash
• 2 cups kale, rinsed and chopped
•   2 garlic cloves, minced
• 1 egg, beaten
• 2 tablespoons soymilk
• 1/4 cup firm tofu
• 1tsp lemon juice
• seasalt to taste 
• 1/4 cup pecans, chopped 
• olive oil 
• 3/4c Daiya cheddar (optional) 

Preheat oven to 400f. 

Scoop out squash into a large bowl.  Heat some olive oil in a pan.  Add garlic, salt, and kale to the pan and saute until the kale is wilted.

 

Combine egg, soymilk, lemon juice, and tofu in a bowl.  Salt to taste.

Mix the tofu-mixture in with the squash.  Add the kale to the squash mixture and fold together.  

 

 

Fill the pie crust  and then top with chopped pecans and Daiya cheddar shreds. 
 

Bake the tart in the oven until the crust becomes golden brown and the pecans are toasted (30-45 minutes).

Serve and enjoy!