Squash Filling With Rye Crumb Topping

• 1 teaspoon roasted garlic oil, optional
• 1 butternut squash, halved lengthwise
• 1/2 spaghetti squash
• 3 teaspoons kosher salt
• Freshly ground pepper to taste
• 1 tablespoon thinly sliced fresh sage leaves
• 2 slices stale rye bread, broken into pieces
• 1/2 cup walnuts
• 1 tablespoon chopped fresh rosemary
• 1 large clove garlic, peeled and finely chopped
• 1/2 cup chopped Italian parsley

1. Prepare the dough as above, using the garlic oil in place of the olive oil, if desired.
2. Preheat the oven to 350 degrees.
3. Place both squash, cut side down, on a baking sheet and bake until soft, about 45 minutes.
4. When cool enough to handle, scrape the insides of the butternut squash into a bowl and stir in 1 teaspoon of salt and pepper to taste.
5. Set aside.
6. Scrape spaghetti squash into a sieve and drain.
7. Place in a bowl and stir in 1 teaspoon of salt, pepper and sage.
8. Set aside.
9. Pulse bread, walnuts, rosemary, garlic and 1 teaspoon of salt in food processor until finely chopped.
10. Stir in parsley.
11. To assemble pie, spread butternut squash over dough as above.
12. Top with 3/4 cup of the crumb mixture.
13. Top with spaghetti squash and then the remaining crumbs.
14. Bake as above.

garlic oil, butternut squash, squash, kosher salt, freshly ground pepper, sage, stale rye bread, walnuts, rosemary, clove garlic, italian parsley

Taken from cooking.nytimes.com/recipes/4877 (may not work)