Seriously, have you noticed how many different types of squash are available now?
When I grew up, if we had squash at all, it was pureed butternut that came from Birds Eye in the freezer case.
These days, when my daughter and I visit the green market or Whole Foods, the bounty, the variety is astounding!
I love this particular market because they put out little signs with info on that type of squash.
|Love the warning!|
|Who knew papaya squash was a thing?|
So, lately I've been roasting the squash whole and then peeling and mashing and indulging in all the orange wonderfulness. Sometimes I sprinkle on some toasted sunflower seeds for crunch. Yum.
But one night, I had a leftover pie crust and I put some apples and pears on it with some cinnamon. Nice, but I froze the leftovers and forgot about them. (HOW in the world did I forget pie?)
So, one night when I was looking for supper inspiration, I remembered the pie. But. much as I wish otherwise, it wasn't really dinner. But then I had the brainstorm to layer on some leftover squash. I figured it was a nothing ventured, nothing lost kind of scenario. It was surprisingly delicious.
This time, I set out to make it on purpose.
The night before, while cooking dinner, I cooked a butternut and an acorn squash.
|My daughter gave me this cool little seed scooper for a Christmas present one year. It fits right in the well and scoops them out neatly.|
Confession - I used my favorite pre-made Oronoco Farms deep dish crust. I pre-baked the bottom layer crust so I wouldn't have to overcook the filling.
Next I layered in the pre-cooked squash and mixed in layers of apple and pear.
I added a sprinkle of nutmeg and cinnamon.
Everything was SO heathy...until I couldn't resist a sprinkle of cinnamon and sugar on top of the crust crumbles.
|Hmmmm, some nuts would be a good addition., but surprisingly I'm all out.|