Okay, I’m back to bringing you vegetarian recipes once a week. Sorry I got a bit slack there for a bit. This week’s recipe actually wasn’t a huge hit at our house, but I think families with a preference for blander foods might enjoy it. All in all, I found it to be edible, but not full of yum. It was also rather a pain in the rump to make. So, why am I even sharing it? Well, because I’m giving the skinny on what it is I made….good, bad, or ugly. 😉 I got this recipe from Whole Foods, so I’ll put things the way they had them with some mild suggestions from me. 😀
- Looks pretty. 😉
What you need:
*one large butternut squash (a 3 pounder)
*3 tablespoons olive oil
*salt and pepper (to taste)
*1 yellow onion – sliced (I would chop it up!)
*2 tablespoons dry white wine (the recipe calls for this, but I don’t feel like it added anything….if you’re not wine drinker, I would consider just skipping it)
*1/2 cup freshly grated Parmigiano Reggiano (sounds fancy…if I were going to make this again, I’d just throw in some shredded parmesan from a bag)
*1/2 cup toasted hazelnuts, roughly chopped (I think walnuts may have actually worked better here)
*1 egg, lightly beaten
*1 cup fresh bread crumbs (I’m not sure that “fresh” is really necessary.)
*1 frozen pie crust (I suggest getting a deep dish version or all of your stuff won’t fit.)
* a cookie sheet type thing (two would be even better)
*a big bowl for mixing things
(Take note! “To taste” means I have no idea how much I used…I just threw some in there and hoped for yum to happen.)
What to do:
1. Preheat oven to 400 degrees.
2. Peel the squash and cut it into 1 inch cubes.
3. In bowl, toss squash with 2 tablespoons of oil, salt and pepper.
4. Put the squash (in one layer) on cookie sheet and roast for 25 to 30 minutes….mix it around every once in a while so it roasts evenly.
5. While the roasting is happening, heat 1 tablespoon of oil in a large skillet on medium high heat.
6. Add onions to oil and cook (stir a bunch) until brown (7 to 9 minutes).
7. Add wine to onions and cook for another minute…keep stirring.
8. Put the squash back in the big bowl and add cooked onions to the bowl.
9. Add all other ingredients to the bowl (except for the pie crust, of course) and toss gently.
10. Add your (now gently tossed) mixture to your pie crust and pat it down gently.
11. Bake for 40 minutes or until crust is a pretty brown.
12. Let cool for 10 minutes.
How was it received by my family? As I mentioned earlier, we thought it was a bit bland. I wouldn’t say it was awful, but we didn’t enjoy it enough to make it again. It may be right up your alley though….if you make this and love it, I’d love to hear from you. I’d also love to hear if you make any changes to the original recipe.