Tuesday, October 1, 2013

Savory Cinnamon Rosemary Squash Pie

I had another post planned for today, but was so excited about this recipe that I had to share it right away! This savory squash pie is like a cross between a Thanksgiving pumpkin pie and a quiche. Almost. Except better.

This pie has it all. Squash, seasoned with cinnamon, rosemary, and garlic take the center stage, making this a sweet and savory supper that lets you know it's definitely fall. But this pie wouldn't win any awards with out the two supporting actors, pinto beans and cauliflower, to up this pie's nutritional game. Any white bean would do, but I like the heartier flavor of pinto beans. Pinto beans are a good source of vitamin B6 and magnesium, as well as fiber and protein. Cauliflower is the real star of the nutritional show. Regular consumption of cruciferous vegetables such as cauliflower have been shown to actually protect you against cancer. Add that to the fiber and vitamin C that it also offers, and you know you have a winner. Even the crust takes it's game up a notch and is made with olive oil for flavor and heart health. I hope you enjoy it as much as I did!

Savory Cinnamon Rosemary Squash Pie


2/3c whole wheat flour (or gluten free-- see note)
dash salt (optional)
1t baking powder
1T olive oil
1/4c warm water

Combine dry ingredients, then add warm water and olive oil. When dough starts to stick together, roll out onto floured surface, then transfer to a pie pan. Flute the edges or just press them down with a fork to finish.

Note: I tried to do a crust that could be pushed into the pan instead of rolled out to make this easy to make gluten free. That did not work and like all times that I've tried to deviate from one of my family's tried and true pie crust recipes it was a complete disaster. To make this gluten free, I'd recommend using Gluten Free Pantry all purpose flour, as I've had good luck with rolling it in the past.

Savory Squash Filling

1c dried pinto beans (or any white bean)
8oz frozen cauliflower, thawed
12oz frozen squash puree, thawed
1/3c nutritional yeast (or parmesan cheese)

1. Cook pinto beans in crock pot by letting them cook on low all day while you are at work. You could also use 2 cans of any type of white bean.
2. Thaw cauliflower and squash. Or have the foresight to do this when you start the pinto beans...  I didn't :)
3. Food process beans and cauliflower until you achieve a hummus-like consistency. Add squash and nutritional yeast. I use the nutritional yeast for a protein boost, but parmesan cheese can be substituted if you prefer.
4. Add rosemary, garlic, and cinnamon to taste.

Put it together: Preheat oven to 375F. Cook the pie crust for 5 minutes, then fill with the squash filling. Cook an additional 30 minutes, remembering to cover the edges after 15 minutes so that they don't burn. Remove from oven, let cool and enjoy!

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