Sometimes I get stuck in a groove making the same old tried and true versions of my favorite dishes, never trying anything new or different because dinner is running late as it is and I don’t want to exasperate the fickle taste buds I already test daily. At times like this I am so thankful for the blogs that inspire me. Take, for instance, this meal; I love quiche, it is a standby – go to meal, but I have never thought of adding caramelized onions or butternut squash even though I love them both also. Thankfully some one did and liked it enough to post about it and inspire others. Fall can be so delicious, if only you’ll take a bite.

Roasted Winter Squash Quiche with Caramelized Onions and Sage

Ingredients:
1/4 cup + 1 Tbsp extra-virgin olive oil, divided
2 medium onions, sliced
water, as needed
2 cups butternut squash, peeled and diced into bite-sized pieces
salt and black pepper, to taste
8 sheets phyllo dough, thawed according to package directions
4 eggs, lightly beaten
1 cup 1% milk
2 oz Gruyere cheese, gratered
1 Tbsp sage, thinly sliced

Directions:
Heat 1 tbsp oil over medium heat. Add the onions and saute until the onions are tender, about 10-15 minutes. Reduce the heat to just a bit below medium. Add 1/4 cup water, cover and cook until the onions turn a deep golden brown, about 50 minutes, stirring every 5-10 minutes.
Preheat oven to 400 F. Place butternut squash on a baking sheet lined with foil. Season with salt and pepper and roast until tender, about 30-40 minutes. Set aside.
Lower oven to 375 F.
Brush a sheet of phyllo pastry with the remaining olive oil and fit it into the bottom of a greased 9-inch springform pan with the ends hanging over the side of the pan and repeat with the remaining sheets, placing them on top.
Mix the onions, pumpkin, eggs, milk, cheese and sage. Pour into the crust.
Bake until golden brown and set in the center, 25-45 minutes. Yield: 6 slices.

Source: Adapted from Prevention RD

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