Butternut squash, heap o' leeks, cranberries, brown mustard, a bit of orange juice cooked down, chopped rosemary and sage, a hefty dose of cracked black pepper and a tiny bit of sugar to take the edge off. In a thick, all-butter crust.

I wanted savory and sour-ish and got what I wanted.

In retrospect, I should have made the dough into a regular pie crust and par-baked it. There was a bit of liquid that came out of the filling and made the bottom of the crust rather hard. Tasty, though. :-)

Photos: https://photos.app.goo.gl/XWodaacXHHRfcuqn8

--
Silvar Beitel

On Wed, 30 Sep 2020 08:09:38 -0700 (PDT), Silvar Beitel
> wrote:

>Butternut squash, heap o' leeks, cranberries, brown mustard, a bit of orange juice cooked down, chopped rosemary and sage, a hefty dose of cracked black pepper and a tiny bit of sugar to take the edge off. In a thick, all-butter crust.
>
>I wanted savory and sour-ish and got what I wanted.
>
>In retrospect, I should have made the dough into a regular pie crust and par-baked it. There was a bit of liquid that came out of the filling and made the bottom of the crust rather hard. Tasty, though. :-)
>
>Photos: https://photos.app.goo.gl/XWodaacXHHRfcuqn8

looks wonderful.

On Wed, 30 Sep 2020 09:47:12 -0600, U.S. Janet B. >
wrote:

>On Wed, 30 Sep 2020 08:09:38 -0700 (PDT), Silvar Beitel
> wrote:
>
>>Butternut squash, heap o' leeks, cranberries, brown mustard, a bit of orange juice cooked down, chopped rosemary and sage, a hefty dose of cracked black pepper and a tiny bit of sugar to take the edge off. In a thick, all-butter crust.
>>
>>I wanted savory and sour-ish and got what I wanted.
>>
>>In retrospect, I should have made the dough into a regular pie crust and par-baked it. There was a bit of liquid that came out of the filling and made the bottom of the crust rather hard. Tasty, though. :-)
>>
>>Photos: https://photos.app.goo.gl/XWodaacXHHRfcuqn8
>
>looks wonderful.

I won't go quite so far as "wonderful" but it does look quite edible.
We grow a lot of butternut squash that we typically eat oven roasted,
with the seed cavity seasoned with butter, brown sugar and cinnamon, a
sort of pumpkin pie flavoring as canned pumpkin is in fact actually
butternut squash... sometimes the cavity is filled with saw-seege. We
bake the squash until the skin is crisp and very edible.
I never thought to use leek, cranberry, and brown mustard, and I'd
never use rosemary as I don't care for the flavor of spruce trees.
I also don't much like traditional pie crust, I'd prefer a graham
cracker crumb crust. We grow equal amounts of acorn squash too and
bake those the same way.

On Wednesday, September 30, 2020 at 10:09:50 AM UTC-5, Silvar Beitel wrote:
> Butternut squash,


yep the new fall season

mk5000

TRAVIS walks over to dairy counter in rear of store, picks
out a pint of chocolate milk, goes over to the open cooler
and picks through various chilled prepackaged sandwiches.
He overhears a VOICE as he looks at the sandwiches.--Taxi driver script

On Wednesday, September 30, 2020 at 10:47:24 AM UTC-5, U.S. Janet B. wrote:
> On Wed, 30 Sep 2020 08:09:38 -0700 (PDT), Silvar Beitel
> > wrote:
>
> >Butternut squash, heap o' leeks, cranberries, brown mustard, a bit of orange juice cooked down, chopped rosemary and sage, a hefty dose of cracked black pepper and a tiny bit of sugar to take the edge off. In a thick, all-butter crust.
> >
> >I wanted savory and sour-ish and got what I wanted.
> >
> >In retrospect, I should have made the dough into a regular pie crust and par-baked it. There was a bit of liquid that came out of the filling and made the bottom of the crust rather hard. Tasty, though. :-)
> >
> >Photos: https://photos.app.goo.gl/XWodaacXHHRfcuqn8
>
> looks wonderful.

If I have time I will do it.

mk5000

TRAVIS, still carrying his pint of chocolate milk and
sandwich, walks down the empty sidewalk and enters his cab.
The street is deserted.--taxi driver

On 9/30/2020 11:09 AM, Silvar Beitel wrote:
> Butternut squash, heap o' leeks, cranberries, brown mustard, a bit of orange juice cooked down, chopped rosemary and sage, a hefty dose of cracked black pepper and a tiny bit of sugar to take the edge off. In a thick, all-butter crust.
>
> I wanted savory and sour-ish and got what I wanted.
>
> In retrospect, I should have made the dough into a regular pie crust and par-baked it. There was a bit of liquid that came out of the filling and made the bottom of the crust rather hard. Tasty, though. :-)
>
> Photos: https://photos.app.goo.gl/XWodaacXHHRfcuqn8
>
That looks mighty pretty!

Jill