It’s October and pumpkins and squashes are everywhere, so pumpkin & family recipes are on the menu, too. (When did pumpkins go from cool things to carve to “the” thing you must display and cook with all fall/winter long? They do make a good meal though.) The display at our wholesome organic megalopolis included dozens of varieties I wasn’t familiar with, including a “red kuri” squash and the “sweet dumpling” squash that I picked up. (In case you are wondering what these varieties are, Epicurious and Real Simple have good guides).
This recipe started with a “Roasted Butternut Squash Pie” recipe on Epicurious. It featured filo, which I didn’t feel like dealing with, so I changed it to a blue cornmeal-almond meal crust. I also added in Kale and pumpkin seeds.
- 1 Cup blue cornmeal
- 1 Cup almond meal
- 1/8 cup of olive oil
- a pinch of salt
- 1-2 Tbs water as needed
- 1 sweet dumpling squash
- 1 Cup spinach (I used a “power grains” Kale/spinach blend…they said the magic word when they said it was “triple washed,” which keeps me from having to repeatedly wash fresh kale/spinach)
- 1 red onion
- 3 stalks of scallions
- 1 red bell pepper
- 1 T ginger paste
- 1 T garlic minced or garlic paste
- 1/4 cup fresh cilantro
- 1/3 cup raisins
- 1/4 cup walnut pieces
- 1/2 t cinnamon
- 1/2 t allspice
- Preheat oven to 400.
- Cut squash in half and remove seeds.
- Wrap the squash in foil and and bake until soft.
- Chop onion and scallions and sautee them with the garlic and ginger paste.
- Chop spinach into ribbons and add to the onion mixture. Chop bell pepper into small pieces and add it in to the onion mixture.
- When squash is soft, scoop out the flesh and add to the onion/spinach mixture. Cook for a few minutes. Reduce oven to 350.
- Add in cilantro, cinnamon, and allspice. Set aside
- In a mixing bowl, combine the almond meal and cornmeal. Add olive oil and mix. Add water and mix by hand until it forms into a dough ball.
- Roll out the dough between pieces of parchment (you should have enough for a top and bottom. complete coverage on top is not necessary–if it ends up being cobbler-style patches, that’s fine.
- Line a baking pan with parchment and put in the bottom crust layer. Add pumpkin mixture on top. Sprinkle walnuts on top.
- Top with a top crust.
- Bake at 350 until crust is golden.