ROASTED BUTTERNUT SQUASH PIE

ROASTED BUTTERNUT SQUASH PIE image

Categories Vegetable Thanksgiving Vegetarian

Number Of Ingredients 20

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Ingredients

Roasted Butternut Squash Pie
Serves 4 to 6
Wine pairing: Ripe Gewürztraminer or rich, fruity Pinot Noir
What you need:
1/2 package (1 pound) frozen filo dough
1 butternut squash, about 2 1/2 pounds (or buy pre-peeled and cut)
2 medium red onions, sliced 1/2-inch thick
1 red bell pepper, halved, stemmed and seeded
2 teaspoons kosher salt
5 tablespoons extra-virgin olive oil, plus 1/3 cup for brushing the filo
1 tablespoon finely chopped ginger (about 1 inch, peeled)
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 cup coarsely chopped fresh cilantro
1/4 teaspoon freshly ground black pepper
1/3 cup raisins
1/4 cup walnuts
2 medium garlic cloves, chopped
1 16-ounce bag of spinach, large stems removed
1 1/2 cups simple tomato sauce, store-bought OK

Steps:

Preheat oven to 425 degrees. Remove the filo from freezer and thaw at room temperature for 1 hour. Meanwhile, trim off ends of squash, halve crosswise. Scrape out seeds and peel off skin with vegetable peeler. Cut into 3-inch chunks. Put squash, onion slices and red pepper halves on baking sheet in single layer. Sprinkle with 1 teaspoon of salt and 3 tablespoons of oil. Toss to coat. Roast 30 minutes, turning once. Remove pepper and turn everything again. Roast 10 more minutes or until vegetables are tender. Put squash in a large bowl. Quarter onion slices and cut pepper into 1-inch cubes and add to bowl. Sprinkle the vegetables with ginger, cumin, cinnamon, cilantro, ½ teaspoon salt and pepper. Add raisins and toss gently. Turn oven down to 375 degrees F. Toast walnuts 5 to 7 minutes, shaking pan a couple times. Remove from oven and chop, add to bowl, and stir gently. Heat remaining 2 tablespoons olive oil with garlic in a large frying pan over medium heat. Cook, stirring occasionally, for 2 minutes. Add about 1/3 of spinach and cook, turning it with tongs until wilted, about 1 minute. Add rest of spinach in 2 batches; keep turning with tongs. Sprinkle with remaining ½ teaspoon salt and cook until all spinach is wilted, 2 to 3 minutes, total. To assemble, have ready a 9 x 13-inch baking dish and a pastry brush. Pour 1/3 cup olive oil into a small bowl. Open pastry sheets flat. Keep long side of dish toward you, short sides to left and right. Brush dish with oil and lay one sheet of filo across left side of dish with half of sheet hanging out the long side nearest you. (No filo will hang over the short sides.) Brush the part that touches pan bottom with oil. Lay a second sheet of filo on the right side, again with half of sheet hanging out near you. Brush bottom of that sheet, too. Now lay two more sheets, on left and right, but with extra length hanging