Ingredients
- Canola oil, for the pan
- 2 pounds kabocha or buttercup squash, baked
- 2 large onions, chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh sage leaves, chopped
- 2 tablespoons fresh oregano leaves, chopped
- 6 tablespoons apple juice, divided
- 1 1⁄2 teaspoons salt, divided
- 2 large eggs
- 2 cups rolled oats
- 1 1⁄2 cups whole wheat pastry flour
- 1⁄4 cup packed light brown sugar
- 1⁄2 cup canola oil
- 1⁄2 cup chopped walnuts
Directions
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- Preheat the oven to 400°F. Lightly oil a 9-inch pie pan. Scoop out the flesh of the baked squash; it should make about 2 cups. Mash the squash in a large bowl. In a large sauté pan over medium heat, sauté the onions in the olive oil until soft and translucent. Keep sautéing and stirring until golden, then add the sage, oregano, 2 tablespoons of the apple juice, and 3/4 teaspoon of the salt and stir for a minute. Scrape into the bowl with the squash to cool while you prepare the crust. When the squash filling is cool, stir in the eggs.
- For the crust and streusel, combine the oats, pastry flour, brown sugar, and remaining 3/4 teaspoon salt in a large bowl. Stir in the canola oil and remaining apple juice, then measure 11/2 cups of the mixture and press into the oiled pie pan. Press up to just above the rim. Bake for 10 minutes, or until the crust is golden. Into the remaining oat mixture, mix the chopped walnuts.
- Spread the squash filling into the cooked crust, level the top, then sprinkle the oat-walnut streusel over the top. Press gently to adhere.
- Bake for 40 to 50 minutes, or until the filling is firm when pressed and the streusel is golden brown. Cool for 5 minutes before slicing.
- Keeps for 1 week, tightly covered, in the refrigerator.
Source: The Whole Grain Promise © 2015 by Robin Asbell
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