BUTTERNUT SQUASH, APPLE, AND ONION GALETTE WITH STILTON
Provided by Food Network Kitchen
Categories appetizer
Time 2h45m
Yield 6 servings
Number Of Ingredients 13
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.
OVEN-ROASTED SQUASH, APPLES & ONIONS
Apples and onions and roasted squash, oh my! This Healthy Living recipe is proof that a dish that's better for you and delicious can be one and the same.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 150, Fat 4 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 1 g
BUTTERNUT SQUASH, APPLE AND ONION GALETTE WITH STILTON
Provided by Food Network Kitchen
Categories appetizer
Time 2h40m
Yield 6 servings
Number Of Ingredients 13
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, 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 half 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 to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apple, squash, and onion 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.
BUTTERNUT SQUASH, APPLE AND ONION GALETTE WITH STILTON
Provided by Food Network Kitchen
Time 2h45m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 375, Fat 24.5 grams, SaturatedFat 15 grams, Cholesterol 97 milligrams, Sodium 390 milligrams, Carbohydrate 34 grams, Fiber 3 grams, Protein 6 grams
CHICKPEA SQUASH POT PIE
This dish is inspired by Molly's braised brisket but made vegetarian...with protein-packed chickpeas instead of beef. She incorporates all the same flavors of her favorite braised brisket dish, including its signature full-bodied red wine heartiness, then makes it extra special by covering it with a za'atar-speckled blanket of crispy phyllo.
Provided by Molly Yeh
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Arrange an oven rack in the middle position and preheat the oven to 375 degrees F.
- In a 12-inch cast-iron pan over medium heat, add the oil and 2 tablespoons of butter. When the butter is melted, add the carrots, celery and onions and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onions are softened, about 7 minutes. Add the thyme, za'atar, paprika, cayenne and garlic and cook until sizzling, about 30 seconds. Add the red wine. Bring to a boil and then lower to a simmer to reduce by half, 1 to 2 minutes. Add the broth and tomatoes and bring to a simmer. Simmer for 5 minutes. Add the chickpeas, parsley, butternut squash, apple and bay leaf and bring back to a simmer. Simmer for 10 to 15 minutes, until the vegetables are tender and the sauce is thickened.
- Add the vinegar and honey and season with 1 teaspoon kosher salt. Remove from the heat.
- Lay the phyllo on your work surface. Brush 1 sheet with some of the melted butter and sprinkle with a little za'atar. Slide your hands under the sheet and loosely crumple it from underneath; it should sort of look like a messy rose. Lay on top of the pot pie. Repeat with the remaining phyllo and butter, sprinkling each with a little za'atar. Sprinkle all over with a little flaky salt. Bake until the phyllo is crisp and golden and the vegetables are tender, 25 to 30 minutes. Sprinkle with a little more parsley and serve.
- Let leftover pot pie come to room temperature and then store, phyllo on top, in a covered container in the fridge for up to 2 days.
SQUASH, APPLE AND ONION SOUP (REVISED)
This is a lovely thick and healthy soup. A good way to add fruit and vegetables to your diet. Add garlic if wanted. I used to fry the onion, and garlic when I used it, in a little olive oil before adding the other ingredients, but I found it makes no real difference to the flavour. Serve with crusty bread and butter or cream cheese.
Provided by samcp4
Categories Apple
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 97.1, Fat 0.3, SaturatedFat 0.1, Sodium 11.5, Carbohydrate 24.8, Fiber 4.5, Sugar 8.3, Protein 2.3
APPLE ONION PIE
Posted in response to a request. I remember something like this from grandma/family gathering days. Enjoy
Provided by TishT
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel, core and slice apples into about 1/4" slices.
- Peel and thinly slice onions.
- Layer the onion slices in a buttered 9 1/2" pyrex pie plate.
- Put a layer of apples on onion slices, another layer of onions, ending with apples.
- Pour one cup of bouillon over the layers, then sprinkle cracker crumbs on top.
- Drizzle melted butter over the crumbs.
- Bake in oven at 350F for 30 minutes or until top has browned.
Nutrition Facts : Calories 260.8, Fat 11.2, SaturatedFat 5.9, Cholesterol 23, Sodium 420.3, Carbohydrate 40.3, Fiber 4.8, Sugar 23.2, Protein 2.7
SQUASH, APPLE AND ONION TART
Make and share this Squash, Apple and Onion Tart recipe from Food.com.
Provided by evelynathens
Categories Apple
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 323.8, Fat 24.1, SaturatedFat 11.7, Cholesterol 50.9, Sodium 14.4, Carbohydrate 27.5, Fiber 4.4, Sugar 14.1, Protein 2.9
SQUASH, APPLE AND ONION PIE
Make and share this Squash, Apple and Onion Pie recipe from Food.com.
Provided by Lambkyns
Categories Apple
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 325.4, Fat 21.6, SaturatedFat 6.2, Cholesterol 13.6, Sodium 474, Carbohydrate 31.7, Fiber 4.5, Sugar 10.9, Protein 3.7
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