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Savoury Buttercup Squash and Cheese Pie https://www.metro.ca/userfiles/image/recipes/Tarte-courge-musquee-fromage-6634.jpg PT25M PT50M PT1H15M
Preheat the oven to 180°C (350°F). Melt the butter in a large skillet and sauté the bread crumbs in the butter until lightly toasted. When cool enough to handle, press the toasted crumbs into the base and up the sides of a deep-dish 23 cm (9 in) pie plate. Cook the squash in salted water until tender. Drain and mash coarsely. Let cool. In a bowl, whisk together the eggs, milk, thyme and salt. Add the flour and whisk until smooth. Stir in the squash and the swiss cheese. Pour the mixture into the prepared crust. Bake for 45 minutes or until the center is firm.
8
1/3 cup (80 mL) salted butter, melted 2 cups (500 mL) fresh bread crumbs 4 cups (1 l) buttercup squash, in chunks 2 eggs, beaten 1 cup (250 mL) milk 1 tsp. (5 mL) fresh thyme, finely chopped 1 Tbsp. (15 mL) Salt 1/2 cup (125 mL) all-purpose flour 270 g shredded cogruet cheese
Savoury Buttercup Squash and Cheese Pie

Savoury Buttercup Squash and Cheese Pie

Rate this recipe
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8
servings
0:25
Preparation
0:50
COOKING
1:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/3 cup
    (80 mL)
    salted butter, melted
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    NATREL LACTOSE FREE BUTTER

    NATREL LACTOSE FREE BUTTER

    250 g

  • 2 cups
    (500 mL)
    fresh bread crumbs
  • 4 cups
    (1 l)
    buttercup squash, in chunks
  • 2
    eggs, beaten
  • 1 cup
    (250 mL)
    milk
  • 1 tsp.
    (5 mL)
    fresh thyme, finely chopped
  • 1 Tbsp.
    (15 mL)
    Salt
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    WINDSOR SEA SALT

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    SELECTED SIZES SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    all-purpose flour
  • 270 g
    shredded cogruet cheese
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    IRRESISTIBLES ARTISAN DOUBLE CRÈME BRIE CHEESE

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    450 g

Imprimer ma sélection

Preparation

Preheat the oven to 180°C (350°F).

Melt the butter in a large skillet and sauté the bread crumbs in the butter until lightly toasted. When cool enough to handle, press the toasted crumbs into the base and up the sides of a deep-dish 23 cm (9 in) pie plate.

Cook the squash in salted water until tender. Drain and mash coarsely. Let cool.

In a bowl, whisk together the eggs, milk, thyme and salt. Add the flour and whisk until smooth. Stir in the squash and the swiss cheese. Pour the mixture into the prepared crust.

Bake for 45 minutes or until the center is firm.

Source : Saputo

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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