As the temperature drops, we all gravitate toward comfort foods. I like to find dishes that give you that feeling without being loaded with fat and few or no vegetables. Winter squash is a wonderful vegetable, because it has the creamy texture we all want and is good for you as well. Pairing it with mushrooms, onions, and a dose of spicy dry salami makes for flavors that really sing. Although salami is a high fat content food, it is a concentrated flavor food as well. This dish only has 3 oz in it, because that’s all you need. A sprinkling of sharp cheddar on the top does the same thing. Using high flavor cheese allows you to use less and still get all the flavor you crave. A little thyme and garlic as well ties everything together. Give it a quick saute and then finish it off in the oven in a pie shell. The aroma is divine and the taste lives up to it.
1-prepared pie crust for a 9 in pan
1-2 Tbs olive oil
1/2 lb peeled, seeded, squash, cut into 1 in cubes (butternut or acorn work well)
1 yellow onion, chopped
8 oz pkg of sliced baby Bella mushrooms
1/2 tsp garlic powder
1 tsp dry thyme
Salt and fresh ground pepper, to taste
3 oz of spicy Italian dry salami, diced
3 oz shredded sharp cheddar
Preheat oven to 400 F.
Heat a 12 in cast iron skillet or similar pan, add olive oil, immediately followed by onion, squash and mushrooms, stir and saute over medium heat until onion is translucent and mushrooms begin to yield their liquid. Sprinkle garlic powder over saute and rub thyme between your hand as you add it as well. Add salt and pepper, to taste. Stir the mixture. Add the salami and continue to saute until squash is almost tender. Turn off heat.
Place pie crust into baking dish. Spoon saute mixture evenly over crust. Sprinkle with cheese. Bake for 30 minutes until crust is lightly browned.
Remove from oven and allow to cool for about 10 minutes. Slice and serve warm. Enjoy!