Thinking about Thanksgiving
Thinking about Thanksgiving
Sara Goldstein has shared this Thanksgiving (or anytime) recipe that she developed for Kosher.com. She says her savory pie combines the richness of caramelized onions with the sweetness of roasted fresh butternut squash.
Here’s hoping our readers enjoy this too. It is super easy to make and is absolutely yummy!
Butternut Squash Pie
with Caramelized Onions
Ingredients
1 butternut squash, peeled, seeded, and cubed (2 cups)
1 onion, diced
4 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon Gefen black pepper
1/2 cup Gefen coconut milk
1/2 cup granulated sugar
2 large eggs
1 teaspoon Gefen vanilla extract
1/2 teaspoon Gefen ground cinnamon
1 cube Gefen frozen minced ginger
1 pie crust
Directions
Preheat oven to 425 degrees. Roast squash: Toss with two tablespoons of the olive oil, salt, and pepper on a baking sheet. Roast 30 to 40 minutes or until tender. Heat a skillet with the remaining two tablespoons olive oil over medium-low heat. Cook the diced onion for 20 to 25 minutes or until golden brown. In a blender or food processor, puree roasted squash, coconut milk, sugar, eggs, vanilla, cinnamon, and ginger. Stir in caramelized onions. Fill pie crust with squash mixture. Bake for 15 minutes; reduce heat to 375 degrees and bake for 30 to 40 minutes or until the crust is golden.
Notes
Refrigerate baked pie up to five days. Freeze pie up to two months; thaw in the fridge and rewarm before serving.
Sara Goldstein for