This is one of those ‘off the cuff’ recipes. I actually made this on Memorial Day. The Boy and I were working on some gardening stuff and I had just moved into a new place – so I was moving and settling in. What to eat? Well, I started by putting a whole butternut squash (halved, of course) and went from there. I was going to cook up some bacon anyway, and then I considered hashbrowns. So I threw it all together into this pie! I think it was pretty well received… I had to fight to keep some for leftovers ;)
I’m particularly a fan of how it’s both savory and somewhat sweet. Not a sticky sweet mind you, but an all natural butternut squash sweet. The spices really blended well together but it was the cinnamon and ginger that I thought really ‘made’ the pie.
Butternut Breakfast Pie with Optional Turkey Bacon Crust
3 small russet potatoes
1 cup butternut squash, cooked and pureed
6 large eggs
1/4 tsp mustard powder
1/4 tsp cumin powder
2 tsp cinnamon
1 pinch ground cayenne pepper
1 pinch allspice
1/4 tsp ground ginger
Optional: 6 slices turkey bacon, for ‘crust’
Preheat the oven to 350 degrees.
Start by peeling the potatoes. I have a hand crank processor, but you can use whatever method you have for chopping the potatoes up into tiny bits. Mix together in a large bowl with the butternut squash. In a medium mixing bowl, whisk the eggs. Add all the spices to the eggs. Once they’re mixed in well, add them to the large bowl.
In a pie pan, add the bacon slices. I cut the 6 slices in half and arranged the 12 pieces to cover the entire bottom (with a few holes here and there of course). Pour the batter into the pan.
Bake at 350, covered for 20 minutes. Then remove the cover and bake for an additional 30 minutes. Let it cool and serve!
This recipe is linked to Seasonal Sunday, Sugar Free Sunday, Midnight Madness Meatless Monday, Just Another Meatless Monday, Mouthwatering Monday, Tempt My Tummy Tuesday, Tuesday Night Supper Club, Tuesdays at the Table, Made from Scratch Tuesday, Delicious Dishes, Tasty Tuesday, Slightly Indulgent Tuesday, Real Food Wednesday, Gluten Free Wednesday.