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Recipe Name: Buttercup Squash And Spinach Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 8

2 Teaspoon(s) Yeast
3/4 Cup(s) Warm Water
1 Teaspoon(s) Sugar
3/4 Cup(s) Milk
2 Tablespoon(s) Olive oil
4 Cup(s) Flour, to 4 1/2 plus 4 bd
2 Teaspoon(s) Kosher salt
1 Buttercup squash
2 Spanish onions, very thinly
2 Garlic, finely chopped
1/2 Cup(s) Heavy cream
1 Tablespoon(s) Cinnamon
1 Tablespoon(s) Ginger, freshly grated
1/2 Teaspoon(s) Nutmeg, freshly grated
1/2 Teaspoon(s) Allspice
Kosher salt, and
Pepper, to taste
1 Cup(s) Romano cheese
1 Pound(s) Loose spinach, stemmed and
-- ELAINE RADIS BGMB90BTo prepare the DOUGH: In the bowl of an
electric mixer fitted with adough hook, add the yeast, warm water and
sugar; stir with a fork. Allowto stand for 10 minutes or until the
yeast starts to bubble and foam(PROOF). NOTE: Make sure that the water
is NOT hot.Add the milk, olive oil and 3 cups of the flour and salt on
low speed;mix to combine. Continue to add flour 1/2 cup at a time,
kneading thedough in between at medium speed until the dough pulls away
from thesides and feels smooth, soft and, when indented with your
finger,springs back nicely. If you feel the dough is too sticky you
could addmore flour, but it is better on the sticky rather then the dry
side.Place the dough in an oiled bowl, cover with a towel and allow
todouble in bulk. It will take 1 or two hours.For the FILLING: While
the dough is rising, prepare the filling. Set theoven a 375 degrees.
Oil a baking sheet. Wash and cut the squash in halfand remove the seeds
from the center. Drizzle the flesh with 1 T ofolive oil and turn the
squash cut side down on the baking sheet. Bake ina preheated oven for
30 or 40 minutes or until the flesh is soft. Removefrom the oven and
set aside.In the meantime, in a saute pan heat the remaining T of olive
oil untilhot. Add the onions and cool over low heat, stirring
occasionally for30 minutes. Add the garlic and cook for 30 seconds.
Place the onions ina mixing bowl. Using a large spoon scoop the flesh
from the squash andadd it to the onions. Stir in the heavy cream.
Season with cinnamon,ginger, nutmeg, allspice, kosher salt, and pepper.
Mix all theingredients together and set aside until cool.When the dough
has doubled in size, punch it down and turn into afloured board or
counter. Divide the dough in half. Lightly grease a9x13 casserole
baking dish, Using a rolling pin, roll half dough out toform a
rectangle large enough to fit in the prepared pan and all the wayup the
sides. The dough may spring back when you work it but perceiverand
make sure it fits up the sides. Sprinkle half the romanao cheeseover
the bottom of the dough. Spoon the cooled filling into the bottomof
the pan; smooth over the entire pan. Place the spinach leaves overthe
squash mixture. This will seem like a lot of filling but it
willcollapse while it cooks. Sprinkle the spinach with the remaining
cheeseand season to taste.Set the oven at 350 degrees, a , roll out
the remaining piece of doughjust large enough to fit on the top of the
rectangle. Ease the doughonto the top of the filling bringing the
bottom edge over the top. Pinchthe seams together firmly. With a sharp
knife make 4 large holes on thetop, spacing evenly.Transfer the pie to
the preheated oven and bake for 30 or 40 minutes oruntil the crust is
golden brown. Remove from he oven and cut intosquares. This pie is best
eaten warmed through.ELAINE'S NOTE: I would do this with phylo
dough...sheets on the bottomand on the top. Less work and I bet it
would be just as delicious. Infact I may try this at Howard's house
this Thanksgiving...Source: THE BOSTON GLOBE; November, 1993From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 372
Calories From Fat: 252
Total Fat: 28.6g
Cholesterol: 81.2mg
Sodium: 1386.4mg
Potassium: 286.4mg
Carbohydrates: 8.6g
Fiber: 3g
Sugar: 2.5g
Protein: 21.9g

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