End your day with a savory pie packed with veggies and rich caramelized onions. It looks fancy but is an easy way to impress all of your friends. It's especially easy with a frozen pie crust. You can either make a large galette or stick to individual pies like we did.
1 acorn squash
16oz ricotta cheese (vegan variety can be used...I like Kite Hill)
2 TBSP ghee
2 TBSP Honey
1 packet of Immune Beyond broth
Preheat oven to 450 and slice acorn squash into 1/2 slices. Layer acorn squash on a baking sheet. In a small pan melt 2 TBSP of ghee with 2 TBSP of honey. Once melted brush the ghee and honey mixture on both sides of the squash and sprinkle with salt and pepper. Roast in the oven for 15-20 minutes. In a skillet saute thinly sliced onion in oil with Immune Beyond Broth. In the meantime, roll out the pie dough and make individual crusts approximately 6inches in diameter. place on a baking sheet and add a thick layer of ricotta cheese. Next add the onion, then one slice of squash and sprinkle with pepper and fresh sage. Cook in the oven at 350 for 20-25 minutes, or until the crust is thoroughly cooked on the bottom.
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