I love winter squash! They are beautifully decorative, keep well, and can be whipped up into a fab soup, soulful casserole, or even baked into dessert!
Cut one in half and stick it in the oven until it’s gone soft. Scoop out the flesh and freeze for later use in soups, fall baking or in this easy quiche.
Bacon and Winter Squash Quiche
- 1 pie crust, rolled out and fit into a pie plate
- 6 slices bacon, chopped
- 2 cloves garlic, minced
- 1/2 an onion, chopped
- 1 bunch of swiss chard, kale or spinach, cleaned and chopped
- Salt and pepper
- 2-3 oz. goat cheese, crumbled
In a large frying pan, cook the bacon until crisp. Remove with a slotted spoon and pour out all but 1 Tbsp of fat.
Add the onion and garlic and cook until translucent. Add the chard and salt and pepper and cook until wilted. Turn off the heat but leave the pan on the stove. You want as much of the water from the chard to evaporate as possible.
Winter Squash Custard
- 3/4 cup of winter squash puree (see note)
- 1/2 cup whipping cream
- 3 Tbsp milk
- 2 tsp maple syrup
- 1 egg
- 2 egg yolks
- Few grates of nutmeg
- 1/2 tsp salt
- 1 sprig thyme, leaves removed
Preheat your oven to 375ºF.
To assemble, distribute the cooled chard onto the bottom of your lined pie plate. Scatter the bacon and goat cheese over the chard.
In a bowl, mix all the custard ingredients until smooth and pour into the pie plate.
Bake for 45-50 minutes until just set.
Cool for 20 minutes before slicing. Enjoy with a nice big green salad.
Note: Trim the ends off a butternut or acorn squash and cut in half. Scoop out the seeds and bake cut side down in a 350ºF oven for 45 minutes until soft. Pull the peel away and puree the flesh. Use immediately or freeze for a later use.