Scottie's book & cook-ing featured on Mary Beth Eversole's
Allergy Actress Cooking
Mary Beth kicks off Pride month featuring Scottie on her award winning YouTube show!Its a perfect blend of humor, energy, and lightheartedness as they cook food that is perfect for people of all food persuasions including those with food allergies. Scottie & Mary Beth laugh and love their way to making Scottie's recipe for savory pun'kin' oies...
Ingredients:
Crust
1 hubbard or acorn squash, cut into 1 1/2 inch thick rounds with center cut out
Olive oil
Sherry vinegar
Filling
2 c. pie pumpkin
2 Tbsp. olive oil
1 Tbsp. red wine or red wine vinegar
Herbs of your liking, I like sage, thyme, rosemary, basil
2 cloves garlic, crushed
1 can coconut milk
3 eggs
1 large shallot, sautéed in olive oil
Dash of cinnamon
Dash of allspice
Dash of salt
Garnish (make ahead of time!)
1/4 c. gluten free rice bread crumbs (we used Canyon Bakehouse multigrain bread processed in the food processor)
1/4 c. pumpkin seeds or the squash seeds from the squash you use, roasted
dash of olive oil
dash of salt
Steps:
Preheat oven to 450 degrees. Line baking sheet with foil
Brush hubbard squash with olive oil and vinegar and grill until they are just beginning to caramelize on the surface, but not cooked through. Set aside to cool
Make the filling: slice and peel a pie pumpkin (sugar pumpkin) into cubes.
Stir in bowl with olive oil, red wine vinegar, crushed garlic, and herbs of your liking
Roast in a 450 degree oven until soft.
Cool pumpkin. Reduce heat on oven to 350 degrees
While pumpkins cool, toast 1/4c. rice bread crumbs at 450 until golden brown then add 1/4. roasted pumpkin seeds until fragrant.
Top garnish with olive oil and salt
Next, Sauté 1 shallot in olive oil
When puree is cooled, add 1 can coconut milk, 3 eggs, shallot, cinnamon, allspice, and salt
Place squash rounds on individual aluminum foil rounds
Place on baking sheet and spoon pumpkin filling into centers of squash.
Bake rounds at 350 degrees for approximately 35 minutes
Just before the center sets top with garnish
Crust
1 hubbard or acorn squash, cut into 1 1/2 inch thick rounds with center cut out
Olive oil
Sherry vinegar
Filling
2 c. pie pumpkin
2 Tbsp. olive oil
1 Tbsp. red wine or red wine vinegar
Herbs of your liking, I like sage, thyme, rosemary, basil
2 cloves garlic, crushed
1 can coconut milk
3 eggs
1 large shallot, sautéed in olive oil
Dash of cinnamon
Dash of allspice
Dash of salt
Garnish (make ahead of time!)
1/4 c. gluten free rice bread crumbs (we used Canyon Bakehouse multigrain bread processed in the food processor)
1/4 c. pumpkin seeds or the squash seeds from the squash you use, roasted
dash of olive oil
dash of salt
Steps:
Preheat oven to 450 degrees. Line baking sheet with foil
Brush hubbard squash with olive oil and vinegar and grill until they are just beginning to caramelize on the surface, but not cooked through. Set aside to cool
Make the filling: slice and peel a pie pumpkin (sugar pumpkin) into cubes.
Stir in bowl with olive oil, red wine vinegar, crushed garlic, and herbs of your liking
Roast in a 450 degree oven until soft.
Cool pumpkin. Reduce heat on oven to 350 degrees
While pumpkins cool, toast 1/4c. rice bread crumbs at 450 until golden brown then add 1/4. roasted pumpkin seeds until fragrant.
Top garnish with olive oil and salt
Next, Sauté 1 shallot in olive oil
When puree is cooled, add 1 can coconut milk, 3 eggs, shallot, cinnamon, allspice, and salt
Place squash rounds on individual aluminum foil rounds
Place on baking sheet and spoon pumpkin filling into centers of squash.
Bake rounds at 350 degrees for approximately 35 minutes
Just before the center sets top with garnish