Summer Squash Pie

My good friend, Julie Wharton, gave me this recipe, years ago, when our children were toddlers. We enjoyed it! Why has it taken me so long to pull it back out, again? 

With a bumper crop of summer's prolific yellow squash, one simply cannot deprive oneself of a slice of this goodness! And, with the crust made of Pillsbury Crescent Rolls, it's an entire meal!  I'll make this as quick and easy to understand, as possible, so that you'll have time to rush, mind you, rush to the store for whatever you need!

 Summer Squash Pie

4 cups Yellow Summer Squash, round-sliced
1 cup Onion, diced
Olive Oil
1/4 - 1/2 cup Butter
1-2 Cloves Garlic, minced
1/2-1 teaspoon Fresh Basil, chopped
1/2-1 teaspoon Fresh Oregano, chopped
1/2 teaspoon each Salt & Black Pepper (S&P),
1 cup Shredded Mozzarella
1 cup Shredded Sharp Cheddar
2 Eggs, beaten
1 tube pkg Pillsbury Crescent Rolls (I believe there are 8 rolls in the pkg)
1 tablespoon Spicy Brown Mustard or Dijon

• Pour a couple of turns around the skillet with olive oil and add butter. Butter cannot take high heat by itself. The oil helps the butter cook at a higher temp without scorching.
• Sauté squash and onions until soft; adding a little olive oil, if needed, to keep veggies from sticking and scorching. You can always turn the heat down a little to control the sauté.
• Add garlic and sauté a little longer.
• In another bowl, combine the cheeses, eggs and fresh herbs and S&P. I prefer the blend of cheeses; however, feel free to use 2 cups of only one type, if you prefer.
• Stir squash mixture into cheese mixture.
• Press 1 tube package of crescent rolls into a pie pan sealing edges to each other. (It won't be pretty. It'll resemble Grandma's crazy quilt.)
• Thinly spread or brush the bottom-only of the doughy crust with the mustard.
• Pour squash - cheese mixture in over the doughy crust and spread to edges.
• Bake at 375 degrees for 20+ minutes. The edges of the crust will brown.
• Let stand 10 minutes before serving.

Pair it with a side of veggies or green salad or sliced flavorful garden tomatoes drizzled with olive oil and fresh basil! Nom! Nom!

This pic is from my 50th birthday dinner with my hubby, and Andrew & Julie. We closed the restaurant down, that night sitting outside laughing, reminiscing and dreaming about the next 50 years! We discovered all 4 of us have some pretty big, God-sized dreams, yet to be accomplished!

2-on-Tuesday: Pesto Pasta with Asparagus

Let's say you have company coming OR host a girlfriend gathering OR your in-laws are in town. You want to serve something special to special people!

Below is a lovely offering posted by Chung-Ah on Pinterest ever so slightly edited to reflect my taste. She has a tasty website, too, using "simple, fresh ingredients, and transforming them into sophisticated and elegant meals for the everyday home cook."



Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

8 ozs medium-size Shell Pasta, cooked
1 lb Asparagus, prepared for cooking (click here for a quick 32 second video)
2 tablespoons Olive Oil
S&P, to taste
1/2 cup Basil Pesto (see recipe below)
1/3 cup Sun Dried Tomatoes, drained & julienned
1/3 cup Mozzarella, shredded
**optional: shrimp or chicken breast

• Asparagus can be roasted on the grill --which I did-- or in the oven. Drizzle with olive oil, salt & pepper. Toss to combine. Cook 8-12 minutes. Let cool before cutting into 1" pieces.

TIP: If using the grill, simply shape heavy foil into a cookie sheet pan. Place asparagus on foil pan on the hot grill. When asparagus is tender, but not crisp and turns bright green, slide the foil "sheet pan" onto a real cookie sheet and transfer to kitchen. If using the oven, preheat to 450 degrees. Line sheet pan with parchment paper or foil. Cook using the same instructions for the grilled version.

• If you want to add shrimp, drizzle with oil, salt & pepper and grill or oven-roast until pink (apprx 8-10 minutes) on a sheet pan similar to the asparagus. Be sure to remove tails before combining with pasta. If using chicken, plan to cook for 40 minutes or until inner temp registers 170 degrees on a meat thermometer. Then, dice or serve along with pasta.
• In a large bowl, combine cooked pasta, cooked asparagus, pesto, sun dried tomatoes and mozzarella (and shrimp or chicken, if using).
• Serve with an Italian bread!

Basil Pesto

3/4 to 1 cup Fresh Basil Leaves

2 cloves Garlic

3 tablespoons Pine Nuts

1/2 cup Grated Parmesan Cheese

S&P

1/3 cup Olive Oil

• Using a food processor, process all ingredients, at once, adding more olive oil, if needed. 

You're gonna receive rave reviews and an ovation after dinner! Smile and bow graciously! ;)