Comments on: Roasted Butternut Squash Pie http://leitesculinaria.com/2233/recipes-roasted-butternut-squash-pie.html This James Beard Award-winning site from David Leite offers food writing, cookbook and Portuguese recipes, giveaways, more. Fri, 19 Mar 2010 22:08:43 -0500 http://wordpress.org/?v=2.9.2 hourly 1 By: Testers Choice http://leitesculinaria.com/2233/recipes-roasted-butternut-squash-pie.html#comment-5479 Testers Choice Wed, 03 Feb 2010 21:47:14 +0000 http://leitesculinaria.com/wordpress/?p=2233#comment-5479 [Allison Parker] Fear of phyllo? Don't let that stop you from trying this recipe, which is a winner. The pie is packed with super-healthy vegetables whose deep, natural flavors come out in roasting. The final taste of the dish is enhanced with a balanced combination of sweet and spicy seasonings: ginger and cumin add a delicious heat to the sweeter touch of cinnamon and raisins. Walnuts provide a pleasing crunch as well. The tomato sauce, in my opinion, is optional. One thing was certain: no need to worry about leftovers. A couple of tips to help the phyllo-shy cook: Working with phyllo can be tricky; don't be a perfectionist. One thing that helps is to lay a piece of parchment paper on top of the flat sheets of dough, then put a <em>lightly</em> dampened kitchen towel on top of that. Keep the sheets covered this way as you work on assembling the pie; this prevents the paper-thin phyllo from drying. If you get a "bad" package of dough, with sheets already stuck together—or if you tear the sheets, which is easy to do—just proceed the best you can. I have on many occasions had to just make a patchwork of dough under and on top of the filling. It may not look as pretty, but it tastes just as good. [Allison Parker] Fear of phyllo? Don’t let that stop you from trying this recipe, which is a winner. The pie is packed with super-healthy vegetables whose deep, natural flavors come out in roasting. The final taste of the dish is enhanced with a balanced combination of sweet and spicy seasonings: ginger and cumin add a delicious heat to the sweeter touch of cinnamon and raisins. Walnuts provide a pleasing crunch as well. The tomato sauce, in my opinion, is optional. One thing was certain: no need to worry about leftovers.

A couple of tips to help the phyllo-shy cook: Working with phyllo can be tricky; don’t be a perfectionist. One thing that helps is to lay a piece of parchment paper on top of the flat sheets of dough, then put a lightly dampened kitchen towel on top of that. Keep the sheets covered this way as you work on assembling the pie; this prevents the paper-thin phyllo from drying. If you get a “bad” package of dough, with sheets already stuck together—or if you tear the sheets, which is easy to do—just proceed the best you can. I have on many occasions had to just make a patchwork of dough under and on top of the filling. It may not look as pretty, but it tastes just as good.

]]> By: Testers Choice http://leitesculinaria.com/2233/recipes-roasted-butternut-squash-pie.html#comment-6277 Testers Choice Mon, 23 Nov 2009 04:17:32 +0000 http://leitesculinaria.com/wordpress/?p=2233#comment-6277 [Shelley Sinton] The first time I made this, I thought the recipe used an excess of oil. I made it again as a dish for Thanksgiving and used about half of the oil called for in the recipe and the result was excellent. I love the filling in this recipe. The most delectable feature of is the sweet and seductive way the roasted vegetables came together with the spinach, hint of ginger, earthy spices, chewy raisins, and crunchy walnuts. The baked phyllo lends a flaky, crisp encasing that contrasts with the tender filling for a dish that leaves you wanting more. A nice side dish or a filling entrée. [Shelley Sinton] The first time I made this, I thought the recipe used an excess of oil. I made it again as a dish for Thanksgiving and used about half of the oil called for in the recipe and the result was excellent. I love the filling in this recipe. The most delectable feature of is the sweet and seductive way the roasted vegetables came together with the spinach, hint of ginger, earthy spices, chewy raisins, and crunchy walnuts. The baked phyllo lends a flaky, crisp encasing that contrasts with the tender filling for a dish that leaves you wanting more. A nice side dish or a filling entrée.

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