Monday, October 28, 2013

So Very Sorry...

I have been away, lost, un-posty, and I feel like a worm, dear readers. Again our internet connection has stopped working. We're looking into the problem, but until it's actually fixed I will be ion only very sporadically. I'm working on a new children's book as well as promoting my Reiki business, but I'm not so busy that I can't update whenever I and my computer are in a spot wherein I may pirate (arrrrr!) an internet signal.
In apology, I am leaving you with a recipe from Lucia Weiss' The Wednesday Chef blog. Not cookies or snackers, but an amazing, lovely, STUNNING dinner dish that is relatively easy to make and an absolute favorite of my whole family. Enjoy!


Squash and Cheese Pie
Yields 10 to 12 servings as side dish or first course

Notes on the recipe: I ended up grating close to a whole cup of the Cheddar because of the massive amount of filling. So make sure you dip your pinky finger in the puree to taste before pouring it into the pie shell. You'll know then if you need to add more cheese or adjust the salt. Don't worry about the raw eggs; if you're using fresh ones from the market you'll be fine with a tiny fingertip's taste.

1 1.5 to 2-pound butternut squash
2 tablespoons olive oil
1 large onion, chopped
2/3 cup grated aged sharp Cheddar cheese
2/3 cup grated smoked Gruyere
1 tablespoon finely chopped fresh rosemary
2 eggs
2 egg yolks
2/3 cup heavy cream
Salt and freshly ground black pepper to taste
1 9-inch pie crust, plain or whole wheat, baked

1. Preheat oven to 400 degrees. Scrub squash and cut in half lengthwise. Rub cut side with a little oil and place on a baking sheet cut side down. Roast 40 to 50 minutes, until flesh is soft.

2. Meanwhile, sauté onion in remaining oil until onion browns. In a bowl, combine onion with cheeses and rosemary; set aside.

3. When squash is cooked, cool slightly and remove flesh. Place in food processor with eggs, yolks and cream; purée. Pour into bowl with cheeses and whisk to mix. Season with salt and pepper, and spoon into cooled pie shell. Bake for 30 to 40 minutes, until center is set. Cool on rack and serve warm or at room temperature.