I have a confession. I got a little too excited at my local farmer’s market this weekend and bought 6 pounds of butternut squash. It was $0.75/pound, so I had to stock up, right? Besides, the woman who sold the squash told me that they will last for a long time, as long as the stem is in tact. I hope she’s correct!
Well, now I need to figure out what to do with all this squash:
The Challenge: Figuring Out What to Do with 6 Pounds of Butternut Squash
I went to work looking up recipes and settled upon a butternut squash quiche recipe that I found on Hungry Healthy Girl. I only had an 8-inch pie pan on hand, so I adjusted the original recipe a bit. I also added some more vegetables in my quiche because the more vegetables the merrier!
Butternut Squash Kale and Red Pepper Recipe (adapted from Hungry Healthy Girl)
Makes 6 Servings
Prep Time: 15 minutes (if you have cooked butternut squash on hand); Cooking Time: 30 minutes
Ingredients for Crust
- 1 1/2 cups almond meal
- 1/4 cup coconut flour
- 1 TBS olive oil
- 1 TBS agave nectar
- 2 TBS egg whites
Ingredients for Filling
- 3/4 cup butternut squash, mashed
- 4 cups kale, chopped
- 1/3 of a medium red pepper, diced
- 1/4 cup onions, diced
- 2 garlic cloves, minced
- 2 eggs, beaten
- 3 TBS egg whites
- 1/2 tsp thyme
- 1/4 tsp salt
- Preheat oven to 350 degrees F. Grease an 8-inch pie dish.
- In a bowl, mix almond meal and coconut flour.
- Gradually add the olive oil, agave, and egg whites into the flour and stir until a dough starts to form. I used my hands to form the dough. The consistency of the dough should be a bit crumbly.
- Place the dough onto the pie dish and flatten and spread the dough so that it covers the entire pie dish, including the sides.
- In a separate bowl, mix together the mashed butternut squash, kale, red pepper, onions, and garlic.
- Stir in the eggs.
- Add the salt and thyme into the filling.
- Pour the filling on top of the crust and put the quiche into the oven.
- Bake for about 30-35 minutes, or until the filling sets.
- You can just use 1 3/4 almond meal for the crust. If you have a 9-inch baking dish, use 2 cups of almond meal, as the original recipe suggests.
The Verdict: Almond Meal Crusts are Excellent!
I’ve never tried almond meal crust before, and I’m so glad I got the chance to do so with this recipe! The almond meal and coconut flour gave a subtle sweetness to the crust that I’ve never tasted in other crusts. I was very, very tempted to rip the crust out of the entire quiche and eat that for dinner. The filling was delicious as well, but I was blown away by the crust.