Embrace The Summer Squash Pie

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Need a plan for that bounty of squash you may have received from your CSA basket/farmers market/generous neighbor?  I did, when I was given my basket from Big Moon Farm, the CSA (Community Supported Agriculture) farm that I’m a member of.  This sunshine-y Squash Pie is the perfect plan, and you can use any type of summer squash you have in abundance like yellow squash, zucchini, patty pan or a mixture.

This pie is something between a crust-less quiche and a frittata, and is baked in the oven.  It’s open to many variations of not just the squash, but also the herbs and cheese depending on what you have on hand.  Make sure to completely drain the squash so the pie doesn’t become runny.

Now, embrace that bag of squash and savor the summer.

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Squash Pie

makes 6-8 servings

Ingredients

  • 2 teaspoons olive oil
  • 1 pound (about 2 or 3) yellow squash, cut into 1/2-inch pieces
  • 2 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons fresh basil, finely chopped
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • 4 large eggs, lightly beaten
  • 1 tomato, thinly sliced
  • 1 ounce feta cheese, crumbled

Directions

  1. Preheat oven to 325 degrees.
  2. Heat the olive oil in a large skillet set over medium heat. Add the squash, green onions, garlic, oregano, salt, and pepper. Cook, stirring frequently, until squash has softened and is beginning to brown, about 5 minutes. Remove from heat and transfer to a bowl to cool.
  3. Drain the cooled squash in a colander, pressing gently to remove extra liquid. Return to the bowl.
  4. Add the basil, parsley, and eggs to the squash, stir to combine. Pour into a round, deep baking dish. Cover with the tomato slices and sprinkle with feta. Bake until set, 50 to 60 minutes. Serve hot or at room temperature.

PRINTER FRIENDLY RECIPE

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In From The Cold Butternut Squash And Pumpkin Soup

From the look of things, there’s probably snow on the ground where a lot of you are.  It’s hard to believe we had a big enough snow here in the South to make a snowman, but it happens on occasion.  However, unless you’re from somewhere not too far below the Mason-Dixon Line you might need a lesson on how to build one.

I’ll tell you how to make some soup that will warm you to your toes after being out in the frigid air, though.  A Butternut Squash and Pumpkin Soup that is flecked with tiny bits of bacon and warmed by a splash of sherry will do the trick nicely.  Sprinkle a few toasted pumpkin seeds and bacon pieces on top and you’ll forget all about the snow.

Butternut Squash and Pumpkin Soup

from Shortbread

makes 6-8 servings

Ingredients

  • 1 medium butternut squash
  • 1 small pumpkin
  • 4 slices bacon, cut into 1/2 inch pieces
  • 1 medium yellow onion, diced
  • 3 green onions, sliced
  • 1 small clove garlic, minced
  • 3 sprigs of fresh thyme, or 1 teaspoon dried
  • 1 bay leaf
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 6 cups chicken stock
  • 1/4 cup cream sherry
  • 1 1/2 cups heavy cream

Directions

  1. Preheat oven to 400 degrees.
  2. Peel squash and cut off top and bottom. Slice lengthwise and scoop out seeds with a spoon. Chop into 2 inch pieces. Repeat with the pumpkin.
  3. Pile squash and pumpkin chunks into a baking dish and add 1/2 cup water. Bake about 1 hour until tender when pierced with a knife.
  4. Put the bacon pieces in a large pot and turn on the heat to medium-low. Cook until bacon is deep brown and crisp. Remove to a plate, leaving the drippings in the pot.
  5. Add the yellow and green onions and the garlic to the pot and sauté over medium heat until softened. Strip the leaves from the thyme sprigs and add them along with the bay leaf, salt, pepper and nutmeg. Stir for about one minute.
  6. Add the roasted squash and pumpkin and sauté 5 minutes longer, then add the chicken stock and bring to a simmer. Cook, stirring occasionally, for 20 minutes.
  7. Remove the bay leaf from the pot, and puree the soup in a blender, food processor, or with a stick blender until smooth. Return the soup to the pot and bring back to a simmer. Add the sherry and simmer gently for another 3-5 minutes. Pour in the cream and heat through.
  8. Add additional salt and pepper if needed. Serve with a sprinkle of nutmeg and top with  the reserved bacon pieces.

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Low Maintenance Oven Roasted Butternut Squash

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Say hello to my newest favorite fall/winter vegetable, the butternut squash.  No offense to the sweet potato, which still carries me through the fall and winter with its sunny and warm disposition.  But now I can add another just as sunny and warm vegetable to my weekly grocery list.  It has all the things you could want – it’s healthy, tasty enough the kids will eat it, and easy to prepare.  Trust me, I’m not a fan of high maintenance vegetables.  Roasting it in the oven (my newest favorite way to cook vegetables) really takes it over the top.  If you haven’t already discovered the beauty of the  butternut squash, don’t put it off any longer!

Here are some great tips for preparing this jewel:

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