The other day one of our exercisers was telling me how she used butternut squash as her piecrust — thank you Lauren F! I decided to give it a whirl. I couldn’t find a recipe so here’s what I came up with. The result meets my three necessary criteria (in no certain order): delicious, healthy and easy. I could eat this for breakfast, lunch or dinner!
1 small butternut squash, peeled and cut into thin strips
1/2 can diced tomatoes or fresh tomatoes, chopped
1/2 cup diced sweet onion
1 cup loosely packed baby kale, chopped
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 teaspoon sea salt and black pepper to taste
1 tablespoon parmesan cheese, optional
Butter to grease pie plate
1/2 avocado, sliced or smashed
Preheat the oven to 350°. Generously butter a glass pie plate. Line the bottom of the plate with a single layer of squash slices. In a bowl whisk the eggs then add the onion, tomatoes, garlic and onion powder, salt and pepper. Mix well. Mix in the kale. Pour the egg mixture over the squash and top with cheese, if using.
Put the pie in the oven and cook for 40 minutes or until firm. Remove and let cool for 5-10 minutes. Top each slice with mashed avocado. Serve with sliced apples. Yum!