{"id":727,"date":"2017-02-19T07:06:51","date_gmt":"2017-02-19T07:06:51","guid":{"rendered":"http:\/\/192.168.1.11\/savory-buttercup-squash-pie\/"},"modified":"2017-02-19T07:06:51","modified_gmt":"2017-02-19T07:06:51","slug":"savory-buttercup-squash-pie","status":"publish","type":"post","link":"https:\/\/recipes.eliteelise.com\/index.php\/2017\/02\/19\/savory-buttercup-squash-pie\/","title":{"rendered":"Savory Buttercup Squash Pie"},"content":{"rendered":"

\n

\nServes 8
\n<\/div>
\n

Ingredients<\/h4>
    \n

    Crust<\/strong>

  • 1 c whole-wheat pastry flour<\/li>
  • 1\/2 c unbleached, all-purpose flour<\/li>
  • 2 R olive oil<\/li>
  • 1\/4 t salt<\/li>
  • 1\/4-1\/3 c ice water<\/li>\n

     \n

    Filling<\/strong>

  • 2 lb buttercup squash, seeded, baked, and mashed<\/li>
  • 1\/2 T olive oil<\/li>
  • 1 small onion, diced (about 1 cup)<\/li>
  • 3 cloves garlic, minced<\/li>
  • 14 oz silken tofu, mashed<\/li>
  • 1 T fresh rosemary leaves, finely chopped<\/li>
  • 1 1\/2 t salt<\/li>
  • Freshly ground pepper, to taste<\/li>
  • 2 T arrowroot powder dissolved in 1 tbsp water<\/li><\/ul><\/div>
    \n

    Directions<\/h4>
    1. For the Crust<\/li>\n

      Mix whole-wheat pastry flour, all-purpose flour, and salt in a small\nbowl. Pour olive oil in a separate bowl. Place both bowls in freezer for\nat least 1 hour.\n

      In a food processor or with a pastry cutter, combine flour and\nhardened oil until it forms a coarse meal. Leave a few pea-sized pieces\nof hardened oil for a flakier crust. Drizzle the water to the flour\nmixture, using only enough to form a dough. Take care not to overwork\nthe dough, or it will become tough.\n

      Turn out the dough onto a lightly floured surface and roll into\n1\/16″-thick circle. Carefully place dough in a 9″ pie pan. Trim and\ncrimp edges as desired. Place crust in refrigerator until you are ready\nto fill.

    2. For the Filling<\/li>\n

      Preheat oven to 350\u00ba F.\n

      Slice squash in half and scoop out seeds. Place sliced side down on\ngreased baking sheet and roast in oven for 15-25 minutes until a fork\neasily pierces the skin. Allow to cool, then scoop out flesh, mash, and\nset aside. Leave oven on at 350\u00ba F.\n

      In a large saucepan, heat olive oil and saut\u00e9 onions and garlic about 7\nminutes, until the onion is translucent. Stir in squash, tofu, rosemary,\nsalt, and pepper. Cook until warm. Dissolve arrowroot in water and stir\ninto mixture to thicken filling.\n

      Pour the filling into pie crust and bake for 30 minutes.\u00a0\u2028\u2028Serve warm\nwith salad or soup for brunch or lunch. Keep a back up for yourself.<\/ol><\/div>
      \n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"spay_email":""},"categories":[5],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/posts\/727"}],"collection":[{"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/comments?post=727"}],"version-history":[{"count":0,"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/posts\/727\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/media?parent=727"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/categories?post=727"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/tags?post=727"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}