Name: Savory Winter Squash Pie
Prep time: 50 min
Cook time: 50 min
Yield: 8
Ingredients: 3/4 cup all-purpose flour -; 1/2 teaspoon salt -; 3 tablespoons shortening -; 3 tablespoons cold butter -; 2 to 3 tablespoons ice water -; BACON ROSES (optional): -; 8 bacon strips -; 3 tablespoons maple syrup -; 3 tablespoons packed brown sugar -; Topping: -; 1 tablespoon maple syrup -; 1 tablespoon brown sugar -; Filling: -; 4 large eggs -; 1 cup frozen cooked winter squash -; 1/2 cup 2% milk -; 1/2 cup shredded Swiss cheese or part-skim mozzarella cheese -; 1/2 cup 2% cottage cheese -; 1/4 cup all-purpose flour -; 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed -; 1/2 teaspoon salt -; 1/2 teaspoon ground nutmeg -; 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme -; 1/4 teaspoon pepper -; 1/4 teaspoon cayenne pepper -; Optional: Fresh rosemary and fresh thyme leaves -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Savory Winter Squash Pie

1. 3/4 cup all-purpose flour -

2. 1/2 teaspoon salt -

3. 3 tablespoons shortening -

4. 3 tablespoons cold butter -

5. 2 to 3 tablespoons ice water -

6. BACON ROSES (optional): -

7. 8 bacon strips -

8. 3 tablespoons maple syrup -

9. 3 tablespoons packed brown sugar -

10. Topping: -

11. 1 tablespoon maple syrup -

12. 1 tablespoon brown sugar -

13. Filling: -

14. 4 large eggs -

15. 1 cup frozen cooked winter squash -

16. 1/2 cup 2% milk -

17. 1/2 cup shredded Swiss cheese or part-skim mozzarella cheese -

18. 1/2 cup 2% cottage cheese -

19. 1/4 cup all-purpose flour -

20. 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed -

21. 1/2 teaspoon salt -

22. 1/2 teaspoon ground nutmeg -

23. 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme -

24. 1/4 teaspoon pepper -

25. 1/4 teaspoon cayenne pepper -

26. Optional: Fresh rosemary and fresh thyme leaves -

How to cook deliciously - Savory Winter Squash Pie

1. Stage

In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight.

2. Stage

Preheat oven to 375°. For optional bacon roses, brush bacon with 3 tablespoons syrup. Roll up bacon strip; for larger roses use 2 strips. Secure bottoms with toothpicks. Dip top of each bacon rose in 3 tablespoons brown sugar. Arrange on a foil-lined rimmed baking sheet. Bake until bacon is cooked through, 25-30 minutes.

3. Stage

On a lightly floured cutting board, roll out dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Brush with syrup and sprinkle with brown sugar. Chill until ready to use.

4. Stage

Meanwhile, in a large bowl, whisk eggs, squash and milk until smooth. Stir in cheeses, flour, rosemary, salt, nutmeg, thyme, pepper and cayenne. Pour into a greased 9-in. pie plate. Bake 20 minutes.

5. Stage

Working quickly, arrange chilled dough strips over hot filling in a lattice pattern. Trim at edge of pie plate. Bake until crust is golden brown and center is set, 15-20 minutes. Cool 10 minutes on a wire rack before serving. If desired garnish with bacon roses, rosemary leaves and thyme leaves.