Here is a lovely vegetarian main course for the non-turkey-eaters among us, pretty and festive enough to be the centerpiece of a Thanksgiving feast, or any feast at all!
Onions cooked very slowly develop an irresistible sweetness and flavor; in this rustic free-form tart, they combine with rosemary to form a flavor bridge between sweet winter squash and tangy cheese.
This seasonal delicacy is one that your loved ones will savor.
3 tablespoons butter
6 onions, thinly sliced
1/2 cup white wine or water (optional)
1 teaspoon chopped fresh rosemary
Freshly ground black pepper
1 medium-sized butternut squash, peeled, seeded, and diced into 1/2-inch cubes
Pastry for 2 9- or 10-inch piecrusts, unbaked
1 pound soft mild goat cheese
1.Melt the butter in a large skillet over low heat. Add the onions and sprinkle with 1 teaspoon salt. Cook very slowly, stirring occasionally, until the onions are golden brown and sweet, about 1 to 1/1/2 hours. If the mixture becomes dry and the onions start to stick, add wine as needed. Season to taste with the rosemary, salt, and pepper. (This step can be done up to 3 days in advance. Store in the refrigerator and bring to room temperature before continuing.)
2. Fill a pan with 2 inches of water. Bring to a boil. Steam the squash over the boiling water for 12 to 15 minutes, until easily pierced with a fork. Remove from the heat and set aside.
3. Preheat the oven to 375F. Line two baking sheets with foil.
4. Place one piece of the pie pastry on each baking sheet. If you are using store-bought pastry, unfold it and pinch together any tears.
5. Spread half of the goat cheese over each pastry, leaving a 2-inch border around the edges. Spoon the onions over the goat cheese. Sprinkle the squash on top of the onions. Fold up the dough to partially cover the filling; crimp to seal the edges.
6. Bake for about 25 minutes, or until golden.
7. Cut into wedges and serve warm or at room temperature.