I made this for a group of friends the other night and they all loved it! It was super easy to make and looks rather impressive. I hope you all had a wonderful 2011 and best wishes for an even better 2012! Enjoy! (Recipe adapted from Five and Spice)
- 1 cup of flour
- 1 tsp salt
- 1/4 cup olive oil
- 1/3 cup of cold water
- 1 medium butternut squash
- 1 small yellow onion, diced
- Optional – cheese, sour cream (highly recommended)
Measure 1 cup flour and 1tsp. salt into a mixing bowl. Measure 1/4 cup olive oil into a measuring cup, then fill to the 1/3 mark with cold water. Stir the oil and water with a fork to emulsify, then pour into the flour and stir until all the flour is moistened (you may have to add a touch more oil or water if it is too dry). Gather the dough and press into a ball. Flatten into a disc, wrap in plastic wrap and chill for about 20 minutes.
Meanwhile, cut the squash lengthwise in half and lay halves in a pan with a little bit of water. Roast at 425 degrees for about an hour, until soft and easily pierced with a fork.
While that is cooking, sautee your diced onion in a hefty splash of olive oil over medium heat for about 10 minutes. Then turn heat to low and allow to cook for another 5-10 minutes to begin to caramelize. When the squash is cooked, carefully (ie, don’t burn yourself!) remove the seeds.
Discard the skin and mix squash with the onion mixture. Add salt and pepper to taste. If you are adding cheese or sour cream add it here. I used about 3/4 cup of sour cream and 3/4 cup of grated cheddar cheese.
Press pie crust into pan to desired thickness (mine ended up being too thick, so be careful). Add squash/onion mixture and sprinkle with 1/2 tsp. thyme. Bake in the oven at 375F for about 45 minutes, until the crust is golden.
If you have leftover squash/onion mixture keep it! It makes for a great snack the next day on it’s own, similar to mashed potatoes.
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There is a small cafe in the loop that has this awesome porta-roma sandwich. I decided it was high-time I try to make it on my own. I put my own little twist on it by adding a basil pesto spread which the jury is still out whether I liked it or not. It was a bit over powering. I think this would be fabulous with just the goat cheese, mushrooms and a little basil leaf or spinach.
- Sliced mushrooms (a small handful for 1 serving is enough)
- Goat cheese
- Balsamic vinegar
- Olive oil
- Whole wheat bun
- Optional – basil pesto spread, basil leaves, spinach, tomato
- (I didn’t end up using the lemon, just FYI)
1. Saute the mushrooms in olive oil and add about half of a teaspoon of balsamic and a pinch of rosemary for added flavor.
2. Meanwhile toast the bun. Once done smear the goat cheese on the bun, add the mushrooms and your choice of toppings (I suggest trying a few basil leaves first. If you do decide to try the basil pesto spread I would just do one side of the bread, not both)
I had mine with pita chips and it was delish!
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I am always scraping something together at the last minute to complete a meal. So having easy, healthy side dish recipes at the tip of my fingers is so key. I have tried numerous versions of “the green bean side dish” and I think this was the best. I love the combination of sauteed onions and mushrooms with the crunch of the green beans.
- 1 pound fresh green beans, ends trimmed
- 1/2 tsp kosher salt, plus more to taste
- 1 Tbls olive oil (can sub broth for healthier option)
- 1/2 Tbls butter (optional)
- 1/2 medium onion, sliced
- 1 cup sliced mushrooms
- 1/2 tsp minced garlic
1. Place trimmed green beans, water and 1/2 teaspoon of kosher salt in a small skillet over medium heat. Cover and cook 10-15 minutes or until beans have softened slightly but are still crisp. Drain and set aside.
2. Meanwhile, in another pan add olive oil and butter. Once butter has melted, add onions and mushrooms. Cook 5 minutes or until softened.
3. Return green beans to the pan, cook 5 minutes. Add garlic powder and season to taste with salt and pepper. Serve.
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