Ingredients with Measurements:
- 1 Scarlina squash, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup milk
- 2 eggs, beaten
- 1 pie crust
Special equipment needed:
- Pie dish
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the Scarlina squash and sweet potatoes to the skillet and stir to combine.
4. Add the thyme, cinnamon, nutmeg, ginger, salt, and black pepper to the skillet and stir to coat the vegetables.
5. Cover the skillet and cook for 10-15 minutes, stirring occasionally, until the vegetables are tender.
6. Transfer the cooked vegetables to a blender or food processor and puree until smooth.
7. In a separate bowl, whisk together the milk and beaten eggs.
8. Add the pureed vegetables to the bowl with the milk and eggs and stir to combine.
9. Pour the mixture into the pie crust and smooth the top with a spatula.
10. Bake the pie for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Time:
Preparation time: 20 minutes
- Cooking time: 50 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 30g
- Protein: 6g
Substitutions for ingredients:
- Scarlina squash can be substituted with butternut squash or pumpkin.
- Sweet potatoes can be substituted with yams or regular potatoes.
- Milk can be substituted with almond milk or coconut milk.
- Pie crust can be substituted with a gluten-free crust or a homemade crust.
Variations:
- Add 1/2 cup of shredded cheddar cheese to the filling for a cheesy twist.
- Top the pie with a layer of sliced apples for a sweet and savory combination.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- To make the pie crust, combine 1 1/2 cups of all-purpose flour, 1/2 teaspoon of salt, and 1/2 cup of cold butter in a food processor. Pulse until the mixture resembles coarse crumbs. Add 1/4 cup of ice water and pulse until the dough comes together. Roll out the dough and transfer it to a pie dish.
- To make the filling smoother, strain the pureed vegetables through a fine-mesh sieve before adding them to the milk and egg mixture.
- To prevent the crust from burning, cover the edges with foil halfway through the baking time.
Storage instructions:
- Store the leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (175°C).
- Place the pie on a baking sheet and cover it with foil.
- Bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish the pie with a sprinkle of cinnamon or chopped nuts.
Pairings:
- Serve the pie with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Mixed greens salad with cranberries and pecans
- Garlic mashed potatoes
Troubleshooting advice:
- If the filling is too runny, add an extra egg or reduce the amount of milk.
- If the crust is not browning evenly, rotate the pie halfway through the baking time.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw vegetables.
- Store the pie in the refrigerator within 2 hours of cooking.
Food history:
- Scarlina squash is a type of winter squash that is native to South America. It is similar in flavor and texture to butternut squash.
- Sweet potatoes are a staple food in many cultures around the world, including Africa, Asia, and South America.
Flavor profiles:
- The Scarlina and sweet potato pie has a sweet and savory flavor profile, with hints of cinnamon, nutmeg, and ginger.
Serving suggestions:
- Serve the pie warm or at room temperature as a main dish or a side dish.
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Taste: Sweet, Savory, Creamy, Nutty, Caramelized