Butternut Squash Pie with Hazelnuts

By blum099

Ingredients

• 1 (3-pound) butternut squash, halved lengthwise, peeled and cut into 1-inch cubes or 3 cups cubed squash from the supermarket or one 16-oz package of frozen and defrosted cubed squash
• 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 cheese
• 1/2 cup toasted hazelnuts, roughly chopped
• 1 egg, lightly beaten
• 1 cup fresh breadcrumbs
• 1 frozen 9-inch pie crust (in a pie pan)

Details

Adapted from jovinacooksitalian.com

Preparation

Step 1

Vegetarian Dinners That Taste Good
by Jovina Coughlin
vegetarian-food-pyramid

Vegetarian dishes can shine as the main attraction, especially when using fresh and flavorful ingredients. Use spices and herbs often, add lots of flavor with grains and beans, include good fats to carry flavors and salt to bring them together. Roasting vegetables also make them delicious.

It can be challenging to serve healthy meals on a budget. Meatless meals are built around vegetables, beans and grains instead of meat, which is more expensive. You may be able to save money by going meatless once or twice a week. In addition, meatless meals offer health benefits. A plant-based diet, which emphasizes fruits, vegetables, grains, beans, legumes and nuts, is rich in fiber, vitamins and other nutrients. This kind of healthy eating is the central theme of the Mediterranean diet — which limits red meat and emphasizes fruits, vegetables, legumes, whole grains and healthy fats — and has been shown to reduce your risk of heart disease and other chronic conditions.

Plan some meals that feature entrees you like that are typically meatless, such as lasagna, soup or pasta. Occasionally, try substituting protein-rich foods for meat in your favorite recipes, such as, using beans and legumes in casseroles, salads, burritos and tacos. The following recipes show you that meatless dinners can be good tasting. Give then a try.

Dinner 1: Potato Vegetable Skillet Cake and Green Bean Mushroom Casserole
veggie1

Vegetable and Potato Skillet Cake
Ingredients

3/4 teaspoon dried Italian seasoning
2 (8-ounce) russet potatoes, peeled, shredded and squeezed of excess moisture
2 tablespoons olive oil
2 parsnips, shredded
2 large eggs, lightly beaten
2 carrots, shredded
1 teaspoon fine sea salt
1/2 cup finely diced red onion
1/8 teaspoon grated nutmeg
1/4 cup unbleached all-purpose flour
Directions

In a large bowl, combine the vegetables and onion. Sprinkle with flour, salt, Italian seasoning and nutmeg and toss to coat. Stir in the eggs and mix in thoroughly..

Heat a 10 inch skillet over medium heat until hot. Add 1 tablespoon of oil. Pour in the vegetable mixture and press gently. Cook, running a spatula around the edges of the skillet occasionally, until the bottom is very brown, about 12 minutes.

Place a round platter upside down over the top of the skillet. Grasp sides of the skillet and platter with oven mitts and invert the potato cake onto the platter. Add the remaining tablespoon of oil to the skillet and slide the potato cake back into the skillet (browned-side up) and continue to cook over medium heat, loosening the edges with a spatula and shaking the pan occasionally to loosen the bottom. Cook until the bottom is browned and crisp and cooked through, about 12 more minutes. Invert the skillet again to remove the potato cake. Cool 5 minutes before cutting into wedges.

veggie2

Green Bean Mushroom Casserole
Ingredients

12 oz fresh green beans
2 teaspoons olive oil
2 oz mushroom blend, sliced (such as, shiitake and oyster mushrooms)
6 oz cremini mushrooms, sliced
1 cup thinly sliced shallots
1 garlic clove, minced
1/4 teaspoon sea salt
1 teaspoon thyme
1/2 teaspoon pepper
1 1/2 tablespoons flour
1/2 cup buttermilk
1/2 cup low-sodium chicken broth
2/3 cup shredded Italian Fontina cheese, divided
1 1/2 tablespoons dried Italian bread crumbs
Directions

Preheat oven to 400°F.

Fill a large pot with water and bring to a boil. Add green beans and cook for 2 minutes. Drain and plunge into a large bowl filled with ice water; set aside for 5 to 8 minutes, then drain. Cut beans into 2-inch pieces.

In a large skillet on medium-high, heat oil. Add mushrooms and sauté for 3 to 5 minutes until mushrooms release their juices. Reduce heat to medium and add shallots, garlic, thyme, pepper and salt.

Cook, stirring constantly, until shallots become translucent, about 2 to 3 minutes. Sprinkle in flour; stir to coat. Slowly add buttermilk and continue to cook, stirring until buttermilk starts to thicken and mixture is creamy, 1 to 2 minutes. Stir in broth and green beans. When broth is absorbed, after 1 to 2 minutes, stir in 1/2 cup cheese.

Transfer mixture to a medium greased baking dish. Sprinkle bread crumbs and remaining cheese over the top. Cover with foil and bake for 15 to 20 minutes, until bubbling. Remove from the oven and let cool for 5 minutes

Dinner 2: Butternut Squash Pie and Orange Beet Salad
veggie3

Butternut Squash Pie with Hazelnuts
Ingredients

1 (3-pound) butternut squash, halved lengthwise, peeled and cut into 1-inch cubes or 3 cups cubed squash from the supermarket or one 16-oz package of frozen and defrosted cubed squash
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 cheese
1/2 cup toasted hazelnuts, roughly chopped
1 egg, lightly beaten
1 cup fresh breadcrumbs
1 frozen 9-inch pie crust (in a pie pan)
Directions

Preheat oven to 400°F.

In a large bowl, mix 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.

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