Ugly pie

December 10, 2009

Reader, I made an ugly pie.  Tasty as all get-out, but indisputably ugly.  You know: the kind that causes your colleagues to exclaim “What’s that?” when you pull it out for lunch–and not in a good way?

Baby portabella + butternut squash pie

  • 1 pie crust (yours or Pilsbury’s; I’m not going to judge)
  • 1 medium onion, diced
  • 2-3 cloves garlic
  • 1lb baby portabella mushrooms, sliced
  • 1 butternut squash, microwaved (like this) and disemboweled
  • 1 14oz can roasted, diced tomatoes
  • 1/2 tablespoon chipotle pepper (or more, if you’re like me and like FIRE)
  • salt to taste
  • a toss of shredded cheese
  1. Sautee the onion, garlic, and mushrooms for a couple of minutes.
  2. Add the squash innards, tomatoes, salt, and chipotle pepper; stir well to combine.
  3. Pour the vegetable mixture into the pie crust, throw some cheese on top, and bake for 15-20 minutes at 350F.

So, there you have it: my delicious, homely pie.  But what’s missing?  Perhaps a sturdy leafy vegetable to add a pop of color?  Or maybe a coarsely chopped fennel bulb for some texture contrast?  Or should it all just go straight into the Bass-O-Matic?

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3 Responses to “Ugly pie”

  1. Carrie Says:

    That is, indeed, ugly.

    But it was probably very tasty.

    Now I need an idea of what to do with breaded eggplant, a gallon bag of which was given to me…

    Fry then bake with tomato on it? Will I need cheese?

  2. onepot Says:

    Oh, Carrie–eggplant parmesan! There should be lots of basic recipes online, but you already have the main idea AND the first step (washing, cutting, breading the eggplant) completed. This inspires me to make some, too.


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