October 31, 2009
First, make a crust. This week, I used the savory tart crust from Pie Everyday and substituted whole wheat pastry flour for the white flour. Here’s the recipe:
Stir a pinch of salt into 11/2 cups flour. Cut in 12 tablespoons of butter. Mix in ice water, a tablespoon at a time, until the dough just holds together. Shape the dough into a flat disk and refrigerate for half an hour while you make the filling. When the dough is chilled, roll it out and put it in a pie pan, add the filling, and bake at 350 until it is done.
The filling: Stick the leftover butter nut squash with cayenne pepper, add two eggs, a cup or so of yogurt, another dash of cayenne, and a little milk in a blender and puree everything together.
Notes: The pie takes about an hour to bake, but it’s better to rely on your senses than the clock when it comes to cooking times. Other types of winter squash would be good too – this would work well with pumpkin or kombucha squash too.
October 26, 2009
First, cut up your butternut squash. If you’re not quite sure how to do this, trot over to my handy tutorial on cutting up very large squashes. You can cut your squash into cubes or slices or whatever suits your fancy. I usually cut them into something that looks like it escaped from a Jinga tower.
Next, put your squash into a baking pan, add a splash of olive oil and a sprinkle of cayenne pepper, and stir it all together. Bake it at 350 degrees, stirring every 10 or 15 minutes, until you can pierce the squash with a fork. The squash should be done in about an hour – just use your nose, and poke it with a fork once in a while, and you’ll know when it’s ready.
October 26, 2009
Winter squash are the armadillos of the plant world. They’re hard, funny looking, and very difficult to cut in to.
If winter squash weren’t so delicious, I wouldn’t give much thought to cutting them open. But they are, and I have. So today, dear readers, I will share what I know with you.
First of all, it helps to have a big, sharp knife. I’ve cut up a squash with a paring knife – in fact, I’ve done it more than once – but I wouldn’t recommend it. They always get stuck in the squash, and then you can’t get them out, and you can’t cut, and it’s very frustrating.
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