Squash Filling With Rye Crumb Topping

Name: Squash Filling With Rye Crumb Topping
Total time: 1 h
Yield: Four servings
Ingredients: 1 teaspoon roasted garlic oil, optional; 1 butternut squash, halved lengthwise; 1/2 spaghetti squash; 3 teaspoons kosher salt; Freshly ground pepper to taste; 1 tablespoon thinly sliced fresh sage leaves; 2 slices stale rye bread, broken into pieces; 1/2 cup walnuts; 1 tablespoon chopped fresh rosemary; 1 large clove garlic, peeled and finely chopped; 1/2 cup chopped Italian parsley

By Molly O'Neill

Total Time: 1 hour
Rating: 3(5)
Comments: Read comments

Featured in: Pied Piper

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Ingredients

Yield:Four servings

1teaspoon roasted garlic oil, optional
1butternut squash, halved lengthwise
½spaghetti squash
3teaspoons kosher salt
Freshly ground pepper to taste
1tablespoon thinly sliced fresh sage leaves
2slices stale rye bread, broken into pieces
½cup walnuts
1tablespoon chopped fresh rosemary
1large clove garlic, peeled and finely chopped
½cup chopped Italian parsley

Ingredient Substitution Guide

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Preparation

Step 1
Prepare the dough as above, using the garlic oil in place of the olive oil, if desired. Preheat the oven to 350 degrees. Place both squash, cut side down, on a baking sheet and bake until soft, about 45 minutes. When cool enough to handle, scrape the insides of the butternut squash into a bowl and stir in 1 teaspoon of salt and pepper to taste. Set aside.
Step 2
Scrape spaghetti squash into a sieve and drain. Place in a bowl and stir in 1 teaspoon of salt, pepper and sage. Set aside. Pulse bread, walnuts, rosemary, garlic and 1 teaspoon of salt in food processor until finely chopped. Stir in parsley.
Step 3
To assemble pie, spread butternut squash over dough as above. Top with ¾ cup of the crumb mixture. Top with spaghetti squash and then the remaining crumbs. Bake as above.