New meets old in a pie made with squash and oatmeal
Editor's note: this version corrects the amount of brown sugar in the crust recipe.
The holidays and I, we don't always find contentment.
The celebrated nostalgia of these November and December days can leave a bitter taste in my mouth. My parents are gone as are two of my brothers, and I feel these losses most acutely during the holiday season. When you don't have children and your family is fractured, you just don't know what to do with yourself this time year.
The movies, the songs, the TV shows and commercials, the buzz that's building all around just doesn't match my experience and that can be overwhelming, suffocating even.
In the past, my strategy had been to work — a lot — and to maintain a level of cranky sarcasm regarding the commercialism of the season, the cost of Christmas and whatever other holiday target happened to cross my path.
Then, two years ago, a dear friend invited me to spend Thanksgiving with her and her two girls. We would have dinner, and then, perhaps, go to the movies.
I had lost my brother that January. I had spent the holiday at his house for years, and she knew I was dreading the day. Dinner and a movie in another city seemed like a good plan, so I went. And it was perfect. We gabbed over our pre-dinner wine glass and burned the Brussels sprouts, but the turkey and gravy and stuffing were amazing. And her kids, as always, were just right.
The following year, my husband didn't have to work so he came along and that's where we'll spend Thanksgiving again this year. It turns out that for me, making new traditions is a key part of preserving the old ones, which brings me to pie.
My mom made the best pies. She'd prepare them in advance, up to the point of baking, then she'd pop them in the freezer. Frozen pork pies, apple pies, butternut squash pies, these at many a Christmas were the gifts she could afford to give. And it turned out, for the lucky recipients, they were the most precious gifts of all.
In the ensuing years, butternut squash pie seems to have fallen by the wayside but back then, we never ate pumpkin pie. It was always squash. This is her pie filling recipe but I couldn't bring myself to attempt her lard crust. It was so good, so flaky and delicious. Maybe someday I'll try it, but for now, I suggest this oatmeal crust for a twist on tradition. The oatmeal, sugar and olive oil caramelize around the edge of the pan and impart a decadent butterscotch flavor. If you're in need of a gluten-free pie, this one will do the trick.
These proportions will yield a shallow, almost tart-like pie. If you're using a larger, deeper dish, you'll want to double the amounts.
Happy Thanksgiving. Enjoy!
Jill Blanchette is the multiplatform production editor at The Day. Share comments and recipes with her at j.blanchette@theday.com.
Butternut Squash Pie with an Oatmeal Crust
Makes one shallow, 8-inch pie, 8 servings
For the crust:
1 cup dry old fashioned (rolled) oats
1/2 cup loosely packed light brown sugar
6 tablespoons extra virgin olive oil
For the filling:
¾ cup plus 2 tablespoons cooked, mashed butternut squash
1/3 cup loosely packed light brown sugar
¼ teaspoon salt
1/8 teaspoon freshly ground nutmeg
¼ teaspoon cinnamon
1 egg
¾ cup plus 2 tablespoons milk (I used 2 percent, but whatever you have will do)
Whipped cream, yogurt or crème fraiche for serving (optional)
Preheat the oven to 425 degrees.
For the crust: Use a fork to mix together the oats, brown sugar and olive oil in a small bowl. Gently press the mixture into a 8-inch pie pan using your fingers to make a compacted, even layer across the bottom and up the sides to the top edge of the pan. Put your pie pan on a baking sheet and set aside.
For the filling: In a medium-size bowl, beat the egg for 1-2 minutes until it is liquid. Add all the remaining filling ingredients except the milk and beat until smooth and well combined. Gradually add the milk, mixing well. Transfer the filling to measuring cup or pitcher.
Slide out the middle rack of your preheated oven and set the baking sheet with your prepared pie pan onto it. Pour the filling into the crust, trying to disturb the oatmeal as little as possible. Work quickly but carefully. Try not let any of the filling drip onto the edge of the crust.
Bake the pie for 10 minutes, then reduce the heat to 350 degrees and set your timer for 30 minutes. When the timer rings, your pie filling should be fully set in the center. If it isn't done, set for another 5 minutes and check again.
When the center is set, remove the pie from the oven and put it on a rack to cool for 5 minutes. Then run a sharp knife around the edge to separate the crust from the pan. This will make it easier to cut when it's completely cool.
Serve the when it's cooled to room temperature, perhaps with a dollop of unsweetened whipped cream, plain Greek yogurt or crème fraiche.
The original oatmeal crust recipe is from "The Pink Ribbon Diet" by Mary Flynn and Nancy Verde Barr.
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