Here I go again, making squash pie for dinner. Although, last time it was spaghetti squash, and this time it’s butternut. Totally different…
Truth…I’m a southern girl. If it’s in a pie shell, there’s a really good chance I’m going to like it. Plus, it looks fancy even though it’s really easy.
This dish is vegetarian, but carnivores should expect a hearty, complete meal with protein. Between the eggs, nuts and cheese, you’re covered. Add it to your meatless Monday rotation.
It’s also complete from a nutritional perspective, and the flavor and vehicle is family friendly.
Savory Butternut Squash Pie
- 1 frozen pie shell
- 1 bag of frozen butternut squash
- 1 handful of frozen kale
- 1/2 small onion
- 1 tsp minced garlic
- 1/3 cup parmesan
- 2 eggs
- 1 tsp dried basil
- 1 handful of walnuts
Preheat oven to 400.
Cook onion in olive oil until golden, add garlic, stir for one minute, add squash and kale and cook until fully defrosted, remove from heat and add to pie shell.
Whisk eggs, basil and a sprinkle of each salt and pepper. Pour over mixture in shell. Top with parmesan then walnuts.
Bake for 30 minutes. Allow to sit for 5-10 minutes before slicing.
Okay, so it’s not really pesto, but it looks like pesto, and sneaks in greens. If you love pasta with pesto, but are trying to make better choices, you should give this dish a shot. It is very kid-friendly, very easy, and very healthy.
Looking like pesto came about as an accident. My day ran long, and I was feeling lazy, so rather than chop my broccoli and mushrooms, I threw them in the processor to pulse. In my distracted state (hangry 18-month old hanging from my leg), I over-pulsed. My husband didn’t even know we weren’t eating pesto until I told him. If I had called it broccoli sauce, it wouldn’t have seemed nearly as appealing.
I’ll admit my measurements are guesses in this one. I’m more of an eye-baller, plus I recognize everyone’s tastes are different. Maybe you like more garlic or less mushrooms. Just adjust to your own tastes.
You don’t have to use shrimp, it just happened to be what I was in the mood for. You could use any meat, or no meat. However you go about it, I hope you enjoy it!
What I loved about our pasta wasn’t so much that it was gluten-free as that it had quinoa, corn and rice flour, so the protein-carbohydrate ratio was really balanced.
Broccoli-mushroom pesto and shrimp pasta
- 1 head of broccoli
- 1 bunch of mushrooms
- 2 cloves of garlic
- 1 Tbsp chicken broth
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- 1 bag of defrosted-frozen (or fresh) shrimp
- 2 Tbsp parmesan
- s&p to taste
- gluten-free pasta
Pulse rinsed broccoli and mushrooms in the processor. Cook with next 3 ingredients for 10 minutes. Add half of olive oil and add shrimp. Cook for 5-10 minutes, or until cooked through. Toss cooked pasta with remaining oil. Salt & pepper pasta, then add broccoli-shrimp mixture and parmesan. Toss together and serve.