Wednesday, August 12, 2015

Rustic Summer Squash

In my quest to use all of my CSA vegetables, I've challenged myself to cook with some things I'd previously not enjoyed all that much - first on the list was squash.  Squash has never been offensive to me, but it doesn't taste like much, and I hate when it gets rubbery.  This recipe, happily, creates flavorful, non-rubbery squash deliciousness, and it looks 50 shades of fancy without taking up an entire afternoon to produce.  Praise the lord.


Ingredients - 

2 shallots, diced
3 cloves garlic, diced
1 lb squash, sliced evenly
2 tbsp basil, sliced thinly
1 egg
1 pie crust
1/2 cup feta
Salt and Pepper


Instructions -
1 // Saute the shallots and squash on medium heat until everything is tender crisp (7 or so minutes)
2 // Remove from heat, and add the garlic, basil and salt and pepper.  Stir and let cool
3 // Heat the oven to 400 degrees
4 // On a lined baking sheet, roll out the pie crust and stretch to 13 inches across
5 // Crumble half the cheese onto it, then arrange the squash on top of the cheese, leaving a two inch         crust margin around the edges
6 // Fold the edges up and brush with the beaten egg
7 // Bake for 40 minutes, until the top is golden brown and crispy. Sprinkle with the remaining cheese.






1 comment:

  1. Looks great! I thought that was blue cheese you had used on it originally. We like slicing them in half lengthwise, throwing some steak seasoning on them and grilling them on the BBQ until they're tender.

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