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Ingredientes
- 1 9 inch deep-dish frozen pie shell
- 2 cups butternut squash, peeled and diced
- 1 Tbsp vegetable oil
- 1 Tbsp salt
- 1 tsp white pepper
- 2 Tbsp sage
- 3 Vidalia onions, sliced thin
- 4 Tbsp butter
- 3 eggs
- 1 cup whole milk
- 2 tbsp Worcestershire sauce
- 1/2 cup Asiago cheese, shredded
Direcciones
- Toss diced squash with oil, salt, pepper, and sage. Roast in a 350 degree F oven until soft.
- Heat a pan until smoking ot, then add sliced onions and butter. Cook the onions until they are golden to deep brown, stirring constantly to keep butter from burning. Transfer onions to pie shell.
- Puree the squash with eggs, milk, and Worcestershire sauce, the pour the mixture over the onions; be sure that all the onions are covered.
- Sprinkle cheese on top.
- Bake at 325 degrees F for about 45 minutes, until the top of the pie is uniformly golden brown.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1573g | |
| Calories 1280 | |
| Calories from Fat 727 | 57% |
| Total Fat 82.2g | 103% |
| Saturated Fat 39.19g | 157% |
| Trans Fat 0.35g | |
| Cholesterol 705mg | 235% |
| Sodium 7997mg | 333% |
| Potassium 2703mg | 77% |
| Total Carbs 112.96g | 30% |
| Dietary Fiber 14.4g | 48% |
| Sugars 64.42g | 43% |
| Protein 34.63g | 55% |
