SQUASH & CHEDDAR CHEESE PIE

By BobD

Ingredients

• 1 1 1/2 to 2-pound butternut squash
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2/3 cup grated aged sharp Cheddar cheese (1 to 1 1/4 ounces)
• 2/3 cup grated nutty, earthy semisoft cheese, like Thistle Hill Tarentaise or Cowgirl Creamery Red Hawk (1 to 1 1/4 ounces)
• 1/2 cup fresh goat cheese (2 to 3 ounces)
• 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.

Preparation

Step 1

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, sautnion 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; pur 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.