Squash, Pie, and my Very first Time...


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I'm baaaaaaaaaaack!

Thriftarians - BOY HAVE I MISSED YOU!!!! I am coming at you today from my desk in Colorado and I couldn't be more excited to be back online.

I can't even begin to explain to you the week I had. But I will say that it ended with 4 GLORIOUS days spend in Nashville, TN with my niece. She is home. She is getting healthier and healthier by the minute, and I promise you... She is the cutest, sweetest, most joyful little person I have EVER MET. I am so head over heels in love with Abiella it's not even funny. Her little teethy grin, her obsession with Beyonce and Sean McConnell music, her spurts of energy where she shows off all the muscle control she has gained over her legs... And her little giggle. I can't even write about the little giggle without full on weeping. She is a treasure, and I am so blessed to call her my niece. I will be SURE to put some pictures together to share with you.  

Today I am sharing with you, two Thanksgiving day musts. The best appetizer and dessert that you will ever put in your mouth. Ever. Seriously.

If you want to make some friends this Thanksgiving... Shower, look people in the eye, give them a firm handshake, and bring these dishes to your dinner. BAM. You are a friend magnet.

We will start off with the appetizer. Get a drool rag and keep reading.

**This recipe has been adapted from the squash fritter recipe originally featured on The Chew.

APPETIZER INGREDIENTS
> 1 Medium Spaghetti Squash (cooked and shredded)
> 1 teaspoon Kosher Salt
> 1/8 teaspoon Nutmeg (grated)
> 1/2 tbsp chopped Fresh Sage plus whole leaves for garnish 
> Scallion (green and white parts) thinly sliced on the bias
> 2 teaspoons Garlic (minced)
> 1/2 teaspoon Freshly ground Pepper
> 4 oz Bleu Cheese (coarsely chopped or crumbled)
> Zest of 1 Orange
> 1 Large Egg
> 3 tablsepoons All-Purpose Flour
> Unilever's "I Can't Believe It's Not Butter!" Spread

These little things couldn't be easier to make, unless someone else just made them for you. Basically, you will start off by roasting the cleaned spaghetti squash in the oven at 400 degrees for about 40 minutes (or until tender enough to poke easily with a fork). 

Once they are done, you are going to pull the meat out of the squash with a fork until you have a good amount of spaghetti squash strands.

Then, in a bowl, you will mix all of the ingredients together, except for the Unilever's "I Can't Believe It's Not Butter!" spread. That is for the fake frying'.

Once you have incorporated all of the ingredients, you will want to coat the bottom of a cookie sheet with the "I Can't Believe It's Not Butter!" spread.

Form your mixture into little fritter cakes, and arrange on the cookie sheet. Pop them in for about 10 minutes or so.

Then, Take them out of the oven, and throw some more of that "I Can't Believe It's not Butter!" spread into a frying pan on med-high heat. Place each squash cake into the pan for about 1 minute on each side, to get a nice crispy brown outside, without actually having to deep fry them (save a few calories for that Thanksgiving cocktail or three). Thanks "I Can't Believe It's not Butter!"


And now onto something completely different and equally SCRUMPTIOUS. The dessert...

That's right. A real. True. Prairie/Frontier style homemade pumpkin pie. Get your bonnets out ladies!

This is the real deal folks. If you like fake flavor, then stop reading here.
But don't. I mean, even if you prefer fake flavored things... 1. Who are you!? and 2. Just keep reading because... It's about to get really fun up in h'rrrrrrrr.

What you will need in order to join in on said fun...

DESSERT INGREDIENTS
Le Crust
> 2 1/2 cups of white whole wheat flour (this is truly whole wheat flour, it just looks white)
> 1/2 tsp sea salt
> 2/3 cup of Unilever's "I Can't Believe It's Not Butter!"
> 1/4 - 1/2 cup of COLD water (don't skip the cold part)

Le Filling
> 2 cups of homemade mashed and cooked pie pumpkin
> 1 (12oz) can of evaporated milk
> 1 tbsp lemon zest
> 3 fresh eggs, beaten
> 1/2 tsp ground ginger
> 1/2 tsp cinnamon
> 1/2 tsp nutmeg
> Add in any other spices you have that scream ITS FALL!
> 1/2 cup pure organic brown sugar
> 1/2 cup pure organic cane sugar
























First, you will want to prepare the pumpkin. So preheat your oven to 375 degrees and let that baby heat up.

Cut your pie pumpkin in half. AKA right down the middle. AKA separate it into two. Halves. Then, remove the seeds (save these for roasting, later). Next, stick the shell of the pumpkin a bunch of times with a fork, to make sure that the steam will be able to penetrate it all the way through, quickly. Leave the pumpkin (open side down) on a baking sheet, and place into the oven for about 40 minutes. Some people cover with foil. I didn't, and it all worked out just dandy.

Once the pumpkin is easy to stick with a fork (that is when you know it is done). Remove from the oven and let cool. Then scoop out the meat from the inside of the pumpkin and place to the side in a bowl.


Phew! Was that your first time? Me too. Exhilerating, eh?
Now we are onto the crust.

First, mix all of your dry ingredients together in a mixing bowl. With a fork, start mixing in the "I Can't Believe It's Not Butter!" in little pieces, until the mixture starts forming into small balls. It will still look pretty dry. 



Then, start spooning in the cold water, 1 tbsp at a time, and continue mixing the dough up with your fork. Once the mixture looks just wet enough to be able to roll out into a crust, roll it up into a big ball and store in the refrigerator until you are ready for it.
























Now you are ready to finish off your pie filling!!

In another mixing bowl, add all of your dry pie filling ingredients.
























In a separate bowl, beat your eggs together, and then incorporate into the dry ingredients, followed by the evaporated milk. And then... don't forget... YOUR KICK A** REAL PUMPKIN PUREE!



Bam! You have everything you need!

Sprinkle some flour on a cold smooth surface and roll your dough out into a large circle. Transfer it into your pie pan, and crimp the edges with a fork. Poke the bottom of your crust a couple of times with that  VERY SAME FORK and then fill it with your pie filling. Honestly, you can use any fork.

Then... Voila! You have a delicious and as-nutricious-as-they-come homemade pumpkin pie from scratch.

























I hope that you devour this sucker as fast as Burley and I did.

And now... I am signing off. Be back soon with some photos of my niece that will melt the heart of a thousand men.

TTFN,

Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.

3 comments:

  1. So... I just read this title as "Squash Pie" and started laughing out loud because we were just at a trendy new restaurant who served that on a dessert menu...to which I made lots of lame jokes about serving a pie with squash instead of just using pumpkin like normal people. Then I saw the comma between squash and pie and all was right with the world.


    On a serious note, if those squash blue chesse cakes aren't at Thanksgiving, I will eat all of Pam Flowe's sweet potato souffle and you won't get any.

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  2. I don't like pie... but I MIGHT try yours (if you made it for me, I'm not making pie.). haha! And I'm SO SO glad your niece is doing well! Nieces are the best. Mine are my bff's!

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  3. Yes, pumpkin pie. It is a definite must for Thanksgiving!

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