Holidays will always mean friends and family and celebratory get-togethers.
While I love spending an entire day cooking and preparing special dishes, Thanksgiving and Christmas are no long so much about the food for me as taking time to spend with the ones I love and a break from everyday life.
They're certainly not about gorging myself like when I was younger or needing to have a little bit of everything like the spreads my family used to put out - especially when it's sometimes just me & my husband.
Although things like turkey and ham are no longer the focal point, I do try to have at least one standout item on the table. This Christmas, I went with a Delicata Squash Pie.
The presentation was festive and it was hearty enough to be our main course.
Delicata Squash Pie
1 Large Delicata Squash, washed and dried but not peeled
1/2 Large White Onion, peeled and sliced against the grain
6 Baby or 1 Large Bell Pepper, washed, dried, & cored
1/2 lb Crimini Mushrooms, wiped clean with a damp paper towel, sliced
1/2 Bunch Kale, washed, dried, and coarsely chopped
~2 Tbsp Vegetable Oil
2 Cloves Garlic, smashed, peeled, smashed again,& diced finely
1 tsp Rosemary; fresh, finely chopped or dried
1 tsp Sage; fresh, finely chopped or dried
1 tsp Thyme; fresh, finely chopped or dried
Dash Red Wine
Salt and Freshly-Ground Black Pepper to taste
Place a large sheet tray in the oven and preheat it to 350 degrees.
Cut the stem off the squash and slice it thinly cross-wise with a serrated knife.
Remove seeds from each slice with a spoon and set aside (you can rinse and roast those).
Place the slices in a large bowl, drizzle with oil, and toss well to coat.
Carefully remove sheet pan from oven and place the slices on it.
Sprinkle with salt and pepper, flip and repeat on the other side.
Return tray to oven and roast about 15 minuted until browned and softened.
Remove tray from oven and set aside to cool slightly.
Place a large saute pan over medium heat (I use cast iron).
Drizzle in enough oil to just coat the bottom of the pot.
Stir in the onion and toss in the oil to coat.
Cover with tight-fitting lid and cook until onions begin to soften, about 3 minutes.
Stir, reduce heat, and cook other 5 more minutes to lightly carmelize.
Remove onions to bowl and set aside.
In the same pan, repeat one at a time with the peppers and mushrooms, adding a little more oil if necessary and placing them in separate bowls to cool.
Finish with the kale in the same manner, adding the garlic at the end.
Season with Rosemary, Sage and Thyme.
Stir in enough red wine to moisten the bottom of the pan.
Replace lid and cook on low until most of liquid is gone.
Oil a pie plate and arrange half the squash slices on the bottom and up the sides, overlapping, as the crust.
Layer the other vegetables atop the squash one at a time.
Cover the pie with the remaining squash slices.
Cover with foil and back for 30 minutes.
To Serve: Cut into wedges and remove from pan with spatula.
Allow leftovers to cool before refrigerating, coverd up to 3 days.