Roasted Butternut Squash and Gouda Pie

With the release of our fall issue, comes the return of Florida’s farmer’s markets. While that means it’s time to mingle with our favorite farmers and artisanal producers at the weekly market, it also means that it’s time to take advantage of our favorite fall ingredients. In our minds, one of the best ways to do so is to gather with our family and friends and indulge in a slice of homemade pie.

If you agree, you’re going to truly enjoy our latest edition of Florida Food & Farm, where writer Rona Gindin gathered with some local bakers and convinced them to share some of their favorite pie recipes with our readers. In order to get all of the recipes, you’ll have to pick up a copy of our latest issue (or view it online), but for now, here’s a recipe for the Roasted Butternut Squash and Smoked Gouda Pie from The Good Pie Co. in Davie.


Roasted Butternut Squash and Smoke Gouda Pie
Makes 1 (9-inch) pie.

Ingredients

2 pounds butternut squash
2 tablespoons browned butter – see note* 
3/4 cup julienned onions
2 cups shredded smoked Gouda
1/4 cup grated Parmesan cheese
1/2 cup cooked edamame, coarsely chopped
1/4 cup chopped roasted green poblano chiles, optional – see note*
Pinch of salt
Pinch of black pepper
Pinch of ground nutmeg
Pinch of garlic powder
2 tablespoons heavy cream, plus more as needed
1 (9-inch) two-crust unbaked pie shell
1 egg of 1 egg yolk beaten with 1 tablespoon water (for egg wash)

Directions

  1. Preheat oven to 350 degrees.
  2. Cut the squash in half lengthwise and scoop out the seeds. Lay the squash cut-side down on a baking sheet and roast about 1 hour. When the squash is tender, remove from the oven. Let cool, then peel and discard skin.
  3. Place 2 tablespoons browned butter into a skillet over low heat. Add onions and cook, stirring until browned and nicely caramelized.
  4. Put the roasted butternut squash into a large bowl. Add caramelized onions and mix with your hands until blended. Use a rubber spatula to add Gouda, Parmesan, chopped edamame, chiles if using, and seasonings; mixing until all is blended.
  5. Add cream and mix to make a smooth filling. Add more cream by the tablespoon, as needed.
  6. Fit dough for bottom crust into pie pan. Brush edges with egg wash, then pour squash mixture into the prepared crust, filling it to the brim.
  7. Cover with remaining dough and crimp the edges. Brush egg wash on edges and top crust. Prick with a fork or cut vents in top pie crust.
  8. Bake 1 hour or until crust is golden and filling is warmed thorough. Cool on wired rack; serve.

The Good Pie Co. is located at 5665 S University Drive in Davie. For more information, call (954) 562-4760.