Butternut Squash-Ricotta Pie with Millet Crust

Butternut Squash-Ricotta Pie with Millet Crust

Ingredients

• Millet Crust:
• 6 tablespoons unsalted cultured butter, divided use
• 1 cup dry millet, soaked overnight in 3 cups water
• 1 ½ cups water
• 1 teaspoon sea salt
• ½ teaspoon cracked black pepper
• ¼ teaspoon ground nutmeg
• 3 tablespoons all-purpose flour (equal amount Bob’s Red Mill gluten-free flour may be substituted)

• Filling:
• 1 cup chopped Vidalia onion
• 4 garlic cloves, roughly chopped
• ⅓ cup olive oil
• 3 cups butternut squash (chopped in small cubes)
• 1 teaspoon ground turmeric
• 1 ½ teaspoons sea salt
• ¼ teaspoon baking powder
• 1 tablespoon all-purpose flour (equal amount Bob’s Red Mill gluten-free flour may be substituted)
• 1 cup full-fat ricotta cheese, kept cold until use
• 3 ounces grated pecorino cheese, kept cold until use
• 5 large eggs, preferably pasture-raised

Preparation Instructions

Make the crust: Grease a 9-inch Pyrex pie dish with 1 tablespoon of the butter using your fingers, then refrigerate.

Rinse the pre-soaked millet under cold water in a fine strainer and tap as much water out as possible. Set the saucepan on high heat for 1 minute. Transfer the millet from the mesh strainer directly onto the preheated pan. With a metal spatula, scrape and toss the millet for about 3 minutes, keeping it from sticking, then turn heat down to medium. Continue stirring the millet and toast it for another 5 minutes.

Add 1 ½ cups water and cover. Reduce heat to low and let cook for 18 minutes. Turn off heat, add the remaining 5 tablespoons butter, and remove from burner to cool down, covered, for 30 minutes. Then add salt, pepper, nutmeg, and 3 tablespoons of the flour.

While the millet is still warm, mix the ingredients with a metal spoon until melded (you can also use for hands for this, and form clumps with the millet). Firmly press all the millet mixture evenly into the pie dish, building up a thick border around the edge and crimping. Return to the refrigerator while you make the filling.

Make the filling: In a large, stainless steel skillet with a lid, sauté the onions and garlic in olive oil over medium heat, stirring every other minute for 8 to 10 minutes and keeping the lid on in between. Add the squash and continue to stir every few minutes, always keeping the lid on when not stirring, until everything is tender. Depending on how large and firm the butternut is, it should take between 20-25 minutes. Allow to rest and cool, uncovered, for about 5 minutes.

Preheat the oven to 350 degrees. If you have a “convection roast” option, use low fan.

Using the food processor, puree the sautéed vegetables until smooth. Add turmeric, salt, baking powder and flour and blend for 20 seconds. Add cold ricotta and pecorino, then pulse until all ingredients are well blended. Cool for 20 minutes.

In a mixing bowl, beat the eggs with a whisk. Using a large rubber spatula, combine filling with the eggs and stir until well blended. Pour filling into pie shell and bake in the center of the preheated oven for 25 minutes. Gently remove and tent with foil, being careful not to let the foil touch the filling. Bake another 15 to 20 minutes, or until filling is set.