Butternut beforeMy favorite rediscovery this year is butternut squash. When I was a kid, my family always did acorn or spaghetti squash, probably because butternut is irritating with all the peeling involved. Recently I've been putting butternut in everything, whether that be roasted and chilled on top of salad greens or mixed with pasta and cheese. One of my all-time favorite dishes is quiche, so I decided to try it for meatless Monday. I couldn't really find a recipe, so I made one up.
Leah's Butternut Squash Quiche
Eat Rating: Delicious. The squash and the cheese both melt into the egg base, giving the quiche a delicate but awesome flavor.
Difficulty: Easy.
Butternut after
Savory pie crust, prebaked*
1 medium-sized butternut squash
1-2 tbsp olive oil
3 oz. goat cheese crumbles
1/4 red onion, minced
2 tsp rosemary (dried or fresh)
2 eggs
1/2 cup milk
Heat oven to 425 degrees.
Peel and seed squash, then cut into chunks. Toss in 1-2 tbsp of olive oil to coat and cook for 25-30 minutes until soft. Allow to cool slightly. (This step can be completed ahead of time to reduce prep time.)
In a medium-sized bowl, mix roasted squash with onion and cheese. It should be mushy. In a separate bowl, beat eggs and milk together with a fork. Add milk and rosemary to the squash/cheese and mix thoroughly. Pour into prebaked pie shell and cook for 15 minutes. Reduce heat to 350 and cook an additional 15 minutes or until egg is set.
*Savory pie crust
I do not believe in store-bought pie crust. Here is an easy recipe for a low-fat crust:
2 cups flour
1 tsp salt
1/2 cup oil -- olive or canola oil work fine
1/4 cup water
Mix flour and salt in a medium-sized bowl. In a measuring cup, whisk oil and water. Pour all at once into flour mix and combine with a fork. The mixture should begin to form a ball of dough about the size of a baseball. Add a few more drops of oil if necessary to make it come together. Remove dough from bowl and place on floured surface. With a rolling pin, roll the dough into a circle large enough to fit a pie dish. To prebake, cook for 8-10 minutes at 350 degrees.
Leah's Butternut Squash Quiche
Eat Rating: Delicious. The squash and the cheese both melt into the egg base, giving the quiche a delicate but awesome flavor.
Difficulty: Easy.
Butternut afterSavory pie crust, prebaked*
1 medium-sized butternut squash
1-2 tbsp olive oil
3 oz. goat cheese crumbles
1/4 red onion, minced
2 tsp rosemary (dried or fresh)
2 eggs
1/2 cup milk
Heat oven to 425 degrees.
Peel and seed squash, then cut into chunks. Toss in 1-2 tbsp of olive oil to coat and cook for 25-30 minutes until soft. Allow to cool slightly. (This step can be completed ahead of time to reduce prep time.)
In a medium-sized bowl, mix roasted squash with onion and cheese. It should be mushy. In a separate bowl, beat eggs and milk together with a fork. Add milk and rosemary to the squash/cheese and mix thoroughly. Pour into prebaked pie shell and cook for 15 minutes. Reduce heat to 350 and cook an additional 15 minutes or until egg is set.
*Savory pie crust
I do not believe in store-bought pie crust. Here is an easy recipe for a low-fat crust:
2 cups flour
1 tsp salt
1/2 cup oil -- olive or canola oil work fine
1/4 cup water
Mix flour and salt in a medium-sized bowl. In a measuring cup, whisk oil and water. Pour all at once into flour mix and combine with a fork. The mixture should begin to form a ball of dough about the size of a baseball. Add a few more drops of oil if necessary to make it come together. Remove dough from bowl and place on floured surface. With a rolling pin, roll the dough into a circle large enough to fit a pie dish. To prebake, cook for 8-10 minutes at 350 degrees.
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