Red Kuri Squash Pie
- Pie Crust
- 50 grams corn starch
- 50 grams buckwheat flour
- 100 grams oat flour
- 2 tablespoons Canola oil
- pinch salt
- Pie filing
- 1 small red kuri squash
- 1 onion
- 1 shallot
- 5 leaves sage
- 1 tablespoon sea salt
- Short and thin carrots with tops
- 1 tablespoon olive oil
- 1 tablespoon sae salt
- 1 handful chopped nuts
- Prepare the red kuri squash puree: rnrnHalve the squash and core it. Cut it in pieces. rnrnPeal and chop onion and shallot.rnrnTransfer squash pieces, onion and shallot in saucepan. Cover with water and add salt and sage.rnrnCover and cook in boiling water until squash is tender.rnrnTransfer squash, onion and shallot in a mixing bowl. Add 2 to 3 ladles of cooking water and mix using a hand blender. You can also use a stand blender if more convenient. Be careful that puree is not too liquid.
- Prepare the glazed carrots:rnrnCut tops (keep about half an inch on the carrots). If you use organic carrots, you don't have to peel them. Just rub them under cold water with vegetable brush.rnrnTransfer in frying pan or sauteuse. Cover with water. Add salt, sugar and olive oil. Stir and bring to a boil. Cover and let glaze. When carrots are tender, uncover and let juice evaporate until a syrup remains.
- Prepare the crust:rnrnPreheat oven at 350 u0b0F (180u0b0C).rnrnCombine corn starch, buckwheat flour, oat flour and salt in a mixing bowl. Add oils and water and mix with your fingers until you get a smooth and homogeneous dough. It mustn't be sticky or too crumbly. If it's sticky, add more oat flour and if it's crumbly, add more water.rnrnSpread crust evenly on a sheet of parchment paper and transfer it to a rectangular baking tin.rnrnPrick pastry shell all over with fork. Bake for 10-15 minutes or until crust turns almost white.
- Assemble the pie:rnrnPreheat oven at 430u0b0F (220u0b0C).rnrnFill pie with red kuri squash puree. Cover with glazed carrots (be careful, they are very fragile once cooked!) and bake for 15 minutes in the middle of the oven or until crust is golden.rnrn rnrnThis pie is wonderful because you can serve it hot or cold. It tastes really good whatever you do. Top it with chopped nuts before serving it.
pie crust, corn starch, flour, flour, canola oil, salt, pie filing, red kuri, onion, shallot, sage, salt, short, olive oil, salt, handful
Taken from food52.com/recipes/31646-red-kuri-squash-pie (may not work)