Butternut Squash and Parsnip Crostata
Winter is the time to take advantage of the beautiful root vegetables and squashes that are in season. This recipe is a perfect lunch, dinner, or a crowd pleasing party appetizer. Don’t let the dreary winter days get you down. Cozy up to a slice of this treat and it’s sure to brighten up your day!
Ingredients
- 1 pre-made pie crust
- ½ small butternut squash
- 1 parsnip
- ½ small red onion
- ¾ cup shredded gouda cheese
- ⅛ tsp thyme
- ¼ tsp rosemary
- Olive oil
- Salt
- Pepper
Directions
- Preheat oven to 400 ℉
- Remove the peel of the butternut squash and chop one half into 1-inch pieces roughly ¾ inch thick (Note: do not discard seeds, they will be roasted and used as garnish later. Keep and wash.)
- Peel the parsnip and cut similarly to the butternut squash
- Slice the onion as thin as possible
- Place the butternut squash, parsnip, and onion on a sheet pan and drizzle with olive oil and season with salt and pepper
- Roast the vegetables until soft and caramelized around 25 minutes
- Remove the vegetables and allow to cool slightly
- Place the pie crust on a sheet and sprinkle on cheese leaving an inch of crust to layer over the top later
- Arrange the vegetables over the cheese and sprinkle the thyme and rosemary over the top (keep the drippings on the pan used to roast the vegetables as it will be used later)
- Fold the inch border over the vegetables and bake until the crust is golden, about 25 minutes (for an extra golden crust, brush it with a tablespoon of melted butter)
- During the last 3 minutes of baking, place the reserved squash seeds on the pan that the vegetables were roasted on and coat the seeds in the drippings. Season with salt and roast in the oven until brown (between 2-3 minutes).
- After the crostata is done cooking remove it from the oven sprinkle the roasted seeds over the top and enjoy !
Guest Bloggers: James Madison Dietetics
Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton
