Savoury Buttercup Squash and Cheese Pie
|75 ml (1/3 cup)||Neilson salted butter, melted|
|500 ml (2 cups)||fresh bread crumbs|
|800 g (1 L / 4 cups)||buttercup squash, in chunks|
|250 ml (1 cup)||Neilson milk|
|5 ml (1 tsp)||fresh thyme, finely chopped|
|15 ml (1 tbsp)||salt|
|125 ml (1/2 cup)||all-purpose flour|
|270 g (1 package)||Saputo shredded swiss cheese|
Preheat the oven to 180°C (350°F).
Melt the butter in a large skillet and sauté the bread crumbs in the butter until lightly toasted. When cool enough to handle, press the toasted crumbs into the base and up the sides of a deep-dish 23 cm (9 in) pie plate.
Cook the squash in salted water until tender. Drain and mash coarsely. Let cool.
In a bowl, whisk together the eggs, milk, thyme and salt. Add the flour and whisk until smooth. Stir in the squash and the swiss cheese. Pour the mixture into the prepared crust.
Bake for 45 minutes or until the center is firm.
Buttercup squash is one of several squash that would work well in this recipe.