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
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°.
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