Savory Butternut Squash Pie with Hazelnuts

Serve this hearty vegetarian tart with a salad tossed with a tangy citrus vinaigrette.

 

 

 

 

 

 

Ingredients:

1 (3-pound) butternut squash, halved lengthwise, peeled and cut into 1-inch cubes
3 tablespoons extra virgin olive oil, divided
Salt and pepper to taste
1 yellow onion, thinly sliced
2 tablespoons dry white wine
1/2 cup freshly grated Parmigiano Reggiano
1/2 cup toasted hazelnuts, roughly chopped
1 egg, lightly beaten
1 cup fresh bread crumbs
1 frozen 9-inch whole wheat pie crust (in pie pan)

 

Preparation:

Preheat oven to 400°F. In a large bowl, toss squash with 2 tablespoons olive oil, salt and pepper. Arrange squash in a single layer on a large baking sheet. Roast, tossing occasionally, until squash is tender and golden brown, 25 to 30 minutes. Transfer to a large bowl and set aside.

Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium high heat. Add onion and cook, stirring often, until browned, 7 to 9 minutes. Add wine and cook, scraping up any brown bits, for 1 minute more.

Add onion to bowl with squash then add Parmigiano Reggiano, hazelnuts, egg, bread crumbs, salt and pepper and toss gently to combine. Transfer mixture to pie crust, pat down lightly and bake until crust is golden brown and filling is hot, about 40 minutes. Set aside to let cool for 10 minutes before slicing and serving.