And the words of Gang Starr,
My subject matter and context are blessed
Vocal inflection connects, it’s a slugfest
Ladies approach to hear quotes from the spokesman
Thoughts are like oceans for my lyrics to float in
I’m absolutely astute so salute
Just get with the words and the way I command ya
Cause you’re in the right place, and luckily it’s the right time
And since I’m inclined, I’ll kick precisely the right rhymes
I’ve said it before and I’ll say it again, I love greens, pine nuts, raisins and garlic. It’s the perfect combination for me. In this instance I’ve packed all that into a pie with some grated roasted butternut squash and some mozzarella cheese. I made this pie for a bunch of people to eat standing around without plates or utensils, and it worked well in this regard. It would be nice for a party or a picnic, I think, for this reason.
Here’s Gang Starr with Precisely the Right Rhymes.
1 t yeast
1 t sugar
1/2 cup warm water
1/4 cup olive oil
2 1/2 cups flour
1 t salt
freshly ground pepper
In a large bowl combine the yeast, sugar and water. Let sit in a warm place for about ten or fifteen minutes to get foamy.
Add the olive oil and egg and mix well. Add the flour, salt and pepper and mix till you have a workable dough, adding just enough warm water to make a dough you can knead. Knead the dough for about five minutes. Put it in a large clean bowl, lined with a little olive oil, turning the dough to coat it on all sides. Cover with a damp cloth and leave in a warm place for an hour and a half or two hours, till it’s roughly doubled in bulk. Fold it down and let it rise again while you prepare the filling.
About 1/2 of a medium-sized butternut squash
olive oil to coat
1 T olive oil for the pan
1 clove garlic
2 t fresh rosemary, chopped
1 t dried basil
1/3 cup pine nuts
1/3 cup golden raisins
4 or 5 packed cups baby spinach, washed and roughly chopped (it cooks way down)
2 eggs, beaten, reserve about 1 T to glaze the top
1 1/2 cups grated mozzarella, or a combination of mozzarella and cheddar
salt and plenty of freshly ground pepper
Preheat the oven to 425. Peel the squash and scoop out the seeds. Grate the squash. I use my food processor for this because I’m lazy. I think I had about 3 cups of grated squash. Toss the squash with just enough olive oil to coat it evenly. Roast for maybe half an hour, until it’s browned and crispy. Stir it frequently because the outside parts will brown first. In the end you should have a nice mix of soft and tender bits and brown and crispy bits. Set aside.
In a large skillet over medium heat, warm the olive oil. Fry the garlic and herbs for about a minute until the garlic starts to brown. Add the pine nuts, raisins, and spinach, stir and fry until the spinach is wilted but still bright.
In a big bowl combine the squash, spinach mixture and cheese. Stir in the eggs (except for the reserved tablespoon.) Season well with salt and pepper.
Lightly butter and flour a large cake pan or springform pan. Divide the dough into 3/4 and 1/4 pieces. On a floured surface roll out the large piece to be about 1/8th inch thick, and large enough to fit up the sides of your pan. Fit it over the pan, and press the edges down and around to form a lower casing. Don’t worry about the edges being perfectly neat.
Spoon the filling into the pastry-lined pan. Roll the smaller piece of dough to be about 1/8th inch thick, and place this round over the top of the pie. Seal the edges lightly, and then roll the outside edge down over the inside edge. Crimp the edges with a fork, and poke the top of the pastry in a few places with a fork. Brush with beaten egg.
Bake for 25 to 30 minutes till the top is puffed and crispy and golden brown. Allow to cool and set for a few minutes before turning it out of its pan.