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Ingredients:
For Crust:
- 2 cups flour
- 1/4 tsp salt
- 1 tsp sugar
- 2 sticks butter
- 6 tbsp ICE water
For Filling:
- 4 cups cubed butternut squash
- Olive oil
- Salt & pepper
- 1/3 cup crumbled goat cheese
- 6 slices prosciutto
- 5 eggs
- 1 cup whole milk or half/half
METHOD:
1. Make Crust- whisk together dry ingredients. Cut butter into pads and add to dry ingredients. Using a pastry cutter (or food processor) blend butter and dry ingredients. Add ice water to mixture and fold until a dough forms. If mixture is too dry, add more water 1 tsp at a time. Form dough into a disc, wrap in plastic, and refrigerate for 2 hours. Once chilled, let sit out for 10 minutes, then roll out onto lightly floured surface. Press dough into a pie pan and crimp edges. Pop into the freezer for 20 minutes.
2. While pie dough is chilling, roast squash. Heat oven to 375. Toss cubed squash with oil, salt, and pepper. Roast on sheet pan for 30-35 minutes.
3. Blind Bake Crust- line chilled pie dough with parchment paper and fill with dried beans or pie weights. Bake at 375 for 10 minutes. Remove from oven, remove beans and paper. Poke a few holes in the bottom of crust with fork and bake 5 more minutes.
4. Make Filling and Bake- whisk together eggs and milk. Sprinkle in a bit of salt and pepper. Fill pie crust with roasted squash, goat cheese, and shredded prosciutto slices. Pour in egg mixture and bake at 375 for 40-45 minutes until a toothpick comes out clean. Allow to cool 10-20 minutes before digging in.