Buttercup Squash and Spinach Pie
| Yield: | 8 Servings |
| Categories: | Holiday, Side dishes, Casseroles, Vegetables |
| -ELAINE RADIS BGMB90B | ||
| DOUGH | ||
| 2 | ts | Yeast |
| 3/4 | c | -Warm water |
| 1 | ts | Sugar |
| 3/4 | c | Milk |
| 2 | tb | Olive oil |
| 4 | c | Flour; to 4 1/2; plus 4 bd |
| 2 | ts | Kosher salt |
| FILLING | ||
| 1 | Buttercup squash | |
| 2 | tb | Olive oil |
| 2 | lg | Spanish onions; very thinly sliced |
| 2 | cl | Garlic; finely chopped |
| 1/2 | c | Heavy cream |
| 1 | tb | Cinnamon |
| 1 | tb | Ginger; freshly grated |
| 1/2 | ts | Nutmeg; freshly grated |
| 1/2 | ts | Allspice |
| Kosher salt; and | ||
| Pepper; to taste | ||
| 1 | c | Romano cheese |
| 1 | lb | Loose spinach; stemmed and washed |
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