As the countdown to Pi(e) Day continues, I’ve made a couple of savory pies for dinners. The first is an adaptation of this recipe that I substituted in several places with what I had on hand. Turned out great, and will be a general formula for future savory pies for sure!
- 1 9” pie crust
- 2 acorn squash (or 1 butternut squash) , seeds removed and meat cut into chunks an inch or less
- 1 onion, diced
- .25 cups grape seed oil
- .25 cups dry white wine
- .25 tsp salt + more to taste
- .25 tsp fresh ground black pepper + more to taste
- 1 egg, lightly beaten
- 1 cup fresh whole wheat bread crumbs
- .5 cups walnuts, chopped
- .5 cups shredded Parmigiano Reggiano
- Preheat the oven to 400° and toss the squash chunks in half of the oil plus the salt and pepper. Roast the squash on a baking sheet for 20-30 minutes until golden. You can simultaneously prebake your pie crust for 10-15 minutes if you like.
- In the meantime, sauté the onion over medium heat in the other half of the oil. After 5 minutes, add the white wine and cook it down for another 5 minutes or so.
- If you’re making homemade bread crumbs, toast 2 to 3 pieces of bread until they are dry, break them into chunks and toss in a food processor. You can also add the walnuts and cheese as these three together will make the crumb mix.
- When everything is done, mix the roasted squash, sautéed onions, lightly beaten egg, and half of the bread crumb mix together in a big bowl.
- Scoop filling into the crust, sprinkle remaining bread crumb mix on top, and bake for 30-40 minutes until the crust is golden. Let sit for 10 minutes before slicing.
Make sure to also: wash those squash seeds, toss them in oil, salt and pepper and roast them on a baking sheet for 20-30 minutes, stirring occasionally, until golden brown. Yum!!