Squash Filling With Rye Crumb Topping
Published March 4, 1995
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
1 teaspoon roasted garlic oil, optional
1 butternut squash, halved lengthwise
½ spaghetti squash
3 teaspoons kosher salt
Freshly ground pepper to taste
1 tablespoon thinly sliced fresh sage leaves
2 slices stale rye bread, broken into pieces
½ cup walnuts
1 tablespoon chopped fresh rosemary
1 large clove garlic, peeled and finely chopped
½ cup chopped Italian parsley
Nutritional analysis per serving (4 servings)
24 grams carbs; 200 calories; 2 grams monosaturated fat; 8 grams polyunsaturated fat; 1 gram saturated fat; 12 grams fat; 6 grams fiber; 473 milligrams sodium; 5 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the dough as above, using the garlic oil in place of the olive oil, if desired. Preheat the oven to 350 degrees. Place both squash, cut side down, on a baking sheet and bake until soft, about 45 minutes. When cool enough to handle, scrape the insides of the butternut squash into a bowl and stir in 1 teaspoon of salt and pepper to taste. Set aside.
- Step 2
Scrape spaghetti squash into a sieve and drain. Place in a bowl and stir in 1 teaspoon of salt, pepper and sage. Set aside. Pulse bread, walnuts, rosemary, garlic and 1 teaspoon of salt in food processor until finely chopped. Stir in parsley.
- Step 3
To assemble pie, spread butternut squash over dough as above. Top with ¾ cup of the crumb mixture. Top with spaghetti squash and then the remaining crumbs. Bake as above.
Private Notes
Comments
Dough???? Where is the dough?