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Sweet roasted apples and butternut squash brushed with a mustard-maple glaze — it’s like having pie for dinner.
Preheat oven to 425 degrees F.
Place prepared squash, apples, and onion onto a rimmed cookie sheet. Toss with the oil, then spread them out in a single layer. Roast in the center of the oven until everything is tender and beginning to turn golden (and even darker) in spots, about 35-40 minutes. Remove from the oven and let it cool until room temperature. TIP: You can do this a day ahead of time. Simply store the roasted bits in the fridge, covered, until ready to use.
Preheat (or reduce temperature) to 375 degrees F.
Whisk together the maple syrup and the mustard in a small bowl. Set aside.
Roll out pie crust dough into a circle, roughly 12 inches across. Transfer to a clean, rimmed baking sheet. Spread the roasted vegetables onto the dough circle evenly, leaving a 2-inch border all around. Brush the maple-mustard mixture onto the vegetables. Fold the dough edges toward the center, sealing any cracks or rips. You should have a rustic-looking free-form pie.
Bake in the center of the oven for about 25 minutes, until the crust is golden brown. Let it sit for 10 minutes or so before slicing. (It stays together better that way). Cut into slices and sprinkle some Parmesan shavings over top.
1. You could also use frozen butternut squash chunks if you like. I would thaw them first and drain any excess moisture before roasting.
2. You could also whisk an egg and brush it around the edges of the pie crust. That helps it to brown more beautifully.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!