Squash Apple And Onion Pie Food

BUTTERNUT SQUASH, APPLE, AND ONION GALETTE WITH STILTON

Steps:

• For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, and pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.
• For the filling: Halve and core the apple. Cut each 1/2 into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges, and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again.
• Preheat the oven to 400 degrees F.
• Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles¿if you have extra pieces of one or another, tuck them in where you can or double them up until to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apples, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.

SQUASH, APPLE AND ONION TART

Steps:

• Make crust: Preheat oven to 400 degrees F (220C).
• Roll out dough 1/8 inch thick on a lightly-floured surface and fit it into a 9 ½ inch square flan form set on a baking sheet, leaving a ¼ inch overhang.
• Fold overhang inward onto the sides of the shell and press firmly against the flan form.
• Prick shell lightly with fork and chill for 30 minutes or freeze for 15.
• Line pastry with foil and fill with pie weights.
• Bake in lower third of oven for 15 minutes.
• Remove weights and foil and bake shell a further 5-8 minutes, or until golden.
• Let cool.
• Make filling: In a large skillet, heat oil over moderately-high heat until hot but not smoking.
• Stir in onions, garlic and season to taste.
• Cook mixture, covered, over low heat, stirring occasionally, for 20-25 minutes, or until onions are softened.
• Add sage, thyme and cream, bring to boil, and simmer, stirring occasionally, for 3-5 minutes, or until thickened.
• Let onion mixture cool.
• (may be made 1 day ahead) Spread onion evenly into pastry shell.
• Peel and halve apple lengthwise, core, and slice very thin crosswise.
• Arrange apple and squash slices decoratively, overlapping, covering onion.
• Season with salt and top with butter.
• Preheat oven to 375 degrees F (190C).
• Bake in upper third for 15 minutes.
• Cover tart with foil and bake for 30 minutes more, or until squash is tender.
• Let tart cool for 20 minutes before removing from flan form.
• Serve warm or at room temperature.

BUTTERNUT SQUASH, APPLE AND ONION GALETTE WITH STILTON

Steps:

• For dough: Pulse flour and salt in a food processor. Add butter and pulse about 10 times until mixture resembles a coarse meal. Add egg and pulse 1 to 2 times more into a rough dough. Remove and gently press into a disk. Wrap tightly and refrigerate for 1 hour or up to 2 days.
• Preheat over to 400 degrees F.
• For filling: Slice apple, squash, and onion into 1/2-inch thick slices. Place in a large bowl and toss with melted butter, rosemary, and thyme. Season with salt and pepper, to taste.
• Roll dough on a lightly floured surface into a 12-inch circle. Transfer to a baking sheet and brush with mustard. Leaving a 2-inch border from edge, arrange apple, squash, and onion slices over dough in an overlapping circle. Fold border over edge of filling, pleating as needed to make a free form pie. Bake until crust is brown and apple, squash, and onion are tender and brown, about 55 minutes. Scatter cheese over filling and bake until melted, about 5 minutes more. Transfer to a wire rack and cool slightly. Cut into wedges and serve.

SQUASH, APPLE AND ONION PIE

Steps:

• Cook onions in margarine until soft but not browned (about 5 min.), then add garlic to warm and infuse flavour (about 2 min) Stir in Dijon, thyme and salt.
• Blend in cream.
• Spread onion mixture in the pie shell.
• Arrange apple and squash in an overlapping, alternating pattern to cover the top of the onion filling Dot with 1 tbsp of butter.
• Bake at 375 for 35-40 minutes or until squaah is fork tender.
• Makes 6 servings as an entree or 8 servings as a side dish.

SQUASH, APPLE AND ONION SOUP (REVISED)

Steps:

• Place all of the ingredients into a large saucepan.
• Bring to the boil then reduce the heat to a simmer and cover.
• Simmer for 20 to 30 minutes, or until all the vegetables are completely soft.
• Place the soup into a food processor and blend until smooth.
• Return the soup to the saucepan and heat through gently adding salt and pepper to taste, and water if it is too thick.

SQUASH AND APPLE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
• Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

BUTTERNUT SQUASH, APPLE AND ONION MEDLEY

Steps:

• Preheat the oven to 425°F
• Toss vegetables and apples with the oil to coat. Season with salt and pepper.
• Place vegetables on shallow baking or roasting pan.
• Roast vegetables until slightly golden and tender, approximately 15-20 minutes.
• While vegetables and apples are roasting, add sugar in the raw, sherry wine vinegar, and soy sauce to a small saucepan and bring to a simmer; reduce by one-third. Add butter to the liquid a piece or two at a time, whisking occasionally. Season with salt and pepper. Add herbs.
• Toss vegetables and apples with dressing and serve.

BAKED ACORN SQUASH WITH APPLE STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with olive oil.
• Place squash, cut-side down, on baking sheet.
• Combine apple, celery, water, onion, and butter in a small baking dish; cover with aluminum foil.
• Bake squash and apple mixture in the preheated oven until squash and apple are tender, about 45 minutes. Fill squash halves with apple mixture; drizzle with maple syrup and sprinkle with cinnamon.

OVEN-ROASTED SQUASH, APPLES & ONIONS

Steps:

• Heat oven to 400ºF.
• Pierce squash with sharp knife; place on microwaveable plate. Microwave on HIGH 2 min.; cool 2 min. Meanwhile, mix dressing, sugar and rosemary until blended.
• Cut squash lengthwise in half; remove and discard seeds. Cut each half into 4 wedges; place in large bowl. Add apples and onions; mix lightly. Add dressing mixture; toss to evenly coat. Spread onto foil-covered rimmed baking sheet.
• Bake 30 min. or until squash is tender, turning after 15 min.

GRANDMA DARCY'S SQUASH PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie plate.
• Beat evaporated milk, squash, white sugar, brown sugar, eggs, cinnamon, vanilla extract, and salt together in a bowl using an electric mixer until smooth; pour into pie crust.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until pie is set, about 30 minutes more.

SQUASH ~ MOCK APPLE PIE

Steps:

• 1. AFTER MIXING INGREDIENTS POUR INTO UNCOOKED PIE SHELL AND BAKE IN 375 DEGREE OVEN FOR 45 MINS