I love winter squash. It is so versatile, so many ways to use this lovely vegetable. Lately, I have been all about “layering”, and “stuffing” foods, whether, it is pasta dishes, squash or other veggie stuffing’s, pies…it is fun to make and create all of these stuffing’s into different dishes. Plus we also have been getting the most lovely leeks which taste great in just about any dish.
For this recipe I used the buttercup squash on the left. But see that big Blue Hubbard Squash on the right? It weighs 8 1/2 lbs.! I love Hubbard squashes for soup, they really lend an amazing texture, especially when pureed. These both came from a local farmer, we were so glad to get the last of the local fresh produce. Once again I used Katie’s winning combo of leaks, squash,sage, ham, and cheese, for her original recipe check out EASY GOURMET DINNERS .
I also think there may be more Squash recipes down the road with all of this beautiful squash, but for now here is this one:
1 1/2 lbs. buttercup squash, roasted (I ended up only using 1/2 of the squash)
1 large egg, whisk with a fork
3 small leeks, trimmed, cut in half and thinly sliced (then rinse well in a bowl to eliminate any sand, then drain through a colander.
1/2 a large onion, sliced
6 – 8 thinly sliced crimini mushrooms
enough thinly sliced deli Ham or Prosciutto to layer onto a 9 in pie pan
1 tsp. dried ground Bay Leaf
1 Tblsp. finely chopped fresh Rosemary
3 tsp. finely chopped fresh Sage
Salt and Pepper
2/3 cup finely grated Swiss Gruyer Cheese or Aged Cheddar
3/4 cup Gluten Free Bread Crumbs
1/2 cup finely grated Parmigiano Reggiano cheese
1 baked Gluten Free Pastry Crust – I used this one.
Cut the Buttercup squash in half, scraping out the seeds. I tightly wrapped the other half in plastic wrap to keep in the fridge for another meal. Then quarter the half squash, place in a roasting pan with a drizzle of olive oil on each quarter. Bake in a 350 degree oven for about 45 minutes, or until cooked tender. Remove squash from the pan to a plate. I just used a knife and fork to scrape out the squash from the skins, transferred to a bowl, then added in a tblsp. or two of butter, seasoned with salt and pepper, and mash up with a fork. Set aside. Once cooled add in the beaten egg.
Heat up a frying pan on medium heat, with a drizzle of Olive oil, and a knob of butter. Add the sliced mushrooms, sauteing until golden, remove to a bowl and set aside.
You may need another drizzle of olive oil to the pan, add in the sliced onions, leeks, herbs, salt and pepper and saute about 5 minutes, cover with a lid, turning the heat down to low, and cook another 10 minutes. Remove from heat and set aside to cool.
Spread the roasted, mashed squash evenly over the baked pie crust. Top with the sauted mushrooms, then add the leek, onion mixture, then a layer of thinly sliced Ham or Prosciutto.
In a small bowl combine the gluten free breadcrumbs and Parmigiano Reggiano cheese, mixing to combine. Sprinkle this evenly over the pie, and bake in a 350 degree oven until cheese is melted, and the breadcrumbs are toasty, about 40 minutes.