Butternut Squash, Caramelized Shallot, Gruyere Cheese & Mushroom in a Pastry

Butternut Squash Mushroom Pastry photoshop.jpg

Autumn is one of my favorite times of the year. Bring on the cool weather, sunny skies, beautiful changing leaves and great, hearty food.With all of the energy I have during this time, I don’t mind or feel guilty eating a heartier meal, especially made with some melted cheese on occasion. Yes, melted cheese! And who does not love cheese? Please! Cheese, as with any food when consumed in moderation can be beneficial for you. It has calcium, protein and vitamin D. And that’s a good thing especially for people who lack in those nutrients. Yes, cheese has fat, but some have less than others and if you eat the one portion, as you should, not only will you satisfy your “comfort food” craving but will actually release some happy endorphin’s that make you healthier.

It is butternut squash season so I say cook with what is in season. It’s less expensive when in season and tastes better too. Butternut squash is a sweeter squash that is very versatile. You can boil, bake, saute or roast this pretty orange lovely.. You can serve it as a soup, a side dish or as here, as a meal. It contains vitamin c, vitamin E, vitamin A, thiamin, niacin, vitamin B-6, folate, magnesium and manganese.

So enjoy the fresh fruits and vegetables that are in season and do not be so afraid to treat yourself. And as always, Enjoy!

Butternut Squash, Caramelized Shallot, Gruyere Cheese & Mushroom in a Pastry

Ingredients: Serves 8

One 1 1/2-pound butternut squash—peeled, seeded and cut into 1/2-inch pieces
4 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
6 large shallots, thinly sliced
2 large portabello mushrooms, trimmed and cut into 1-inch pieces
1 teaspoon champagne vinegar
1/4 teaspoon freshly grated nutmeg
All-purpose flour, for dusting
1 sheet of pie pastry for 10 inch pie
2 large egg yolks
1/4 cup crème fraîche
8 ounces Gruyère cheese, shredded
2 ounces pecorino romano cheese, shredded
2 teaspoons chopped thyme

Preparation:

Preheat the oven to 400°. place the squash in a large mixing bowl and toss to coat with 2 tablespoons of the oil. Season with salt and pepper. Place on a rimmed baking sheet and bake for 25 minutes, until just tender. Transfer to a bowl.

Increase the oven temperature to 400°.

Meanwhile, in a skillet, melt the butter in the remaining 2 tablespoons of oil. Add the shallot and cook over a low heat, stirring, until softened, about 20 minutes. Add the mushrooms, cover and cook, stirring, until tender, about 7 minutes. Season with salt and pepper and remove from the heat. Toss with the vinegar and nutmeg and add to the squash.

On a floured work surface, roll the pastry out and press any torn pieces gently together with your fingers. Transfer to a greased pie pan and prick the pastry with a fork all over except for a 1/2-inch border. Bake the pastry for 20 minutes, until golden; pierce with a fork if it puffs during baking. Let cool.

In a large bowl, stir the egg yolks, crème fraîche, Gruyère, pecorino cheese, thyme, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add in the mushrooms and squash and carefully fold in all the ingredients. Spread the mixture on the pastry. Bake for 35 minutes, until the cheese is melted. Allow to cool for about 10 minutes. Cut into 4 or 8 pieces and serve.

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