Squash and Cheese Pie
Adapted by Claire Morenon from the New York Times.
Having spent many Thanksgivings as the lone vegetarian at the table, I developed an arsenal of delicious recipes that seemed substantial and special enough to fill the turkey’s spot on my plate. This makes for a great side dish, too! Below are the original ingredients from the New York Times recipe, with my comments.
- 1 1.5-2lb butternut squash
- 2 Tbs olive oil
- 1 large onion, finely chopped
- 2/3 C grated aged sharp cheddar
- 2/3 C grated nutty, earthy semisoft cheese like Thistle Hill Tarentaise (I just take this instruction to mean that there should be 1 and one-third cups of hardish cheese total, and I’ve used all sorts of combinations- whatever’s in the fridge. Swiss, gouda, all cheddar, I’ve even used some parmesan and it’s been fine. Local cow’s milk cheese list here!)
- 1/2 C fresh goat cheese (I’ve used ricotta, those crumbly logs of chevre, soft spreadable goat cheese, whatever. You could probably even use some yogurt or cottage cheese.)
- 1 Tbs finely chopped fresh rosemary (ff course dried is fine, just use less)
- 2 eggs
- 2 egg yolks (I never do this- I use three whole eggs instead)
- 2/3 C heavy cream (I use milk, unless I happen to have some cream around, which I never do)
- salt and black pepper to taste
- 1 9-inch pie crust, baked
Roast butternut squash- 400 degrees for 40-50 mins.
Saute onion in the oil until it browns. Let it cool, combine it with the cheeses and rosemary and set it aside.
When squash is cooked, let it cool and blend it in a food processor with the eggs and cream, and I usually add the goat cheese at this point because it’s easier. I have also mashed the squash and mixed everything in by hand, which is a little more “rustic” but still delicious.
Whisk squash mixture in with the cheese, onion, and rosemary. Season with salt and pepper and pour into the pie shell. Bake for 30-40 minutes at 400 degrees, until center is set.
Sometimes I grate parmesan/romano/whatever very hard aged cheese I have on top before baking. That’s tasty.