Time-to-table: 65 minutes
- 2 tablespoons butter
- 1 small onion, chopped (about 1/2 cup)
- 3 cups roasted winter squash
- 2 large eggs
- 1/4 cup half ‘n’ half – or dairy-free milk
- 3 tablespoons flour – I prefer gluten-free
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 cup hulled pumpkin seeds (pepitas)
Preheat the oven to 375F.
Melt the butter in a small skillet over medium heat. Add the onion and slowly soften, about 10 minutes.
Meanwhile, mash the squash with an electric mixer in a large bowl. Add the eggs one at a time, beating for a minute or so after each addition. Add the onion and remaining ingredients (except the pumpkin seeds) and combine well. Turn the mixture into a well-greased pie plate or quiche pan. Add the pumpkin seeds to the hot, still buttery skillet and toast for 2 – 3 minutes. Smooth the squash mixture and sprinkle pumpkin seeds over top.
Bake for 45 minutes or until a knife inserted in the middle comes out clean.
(Note: Plan on an hour in the oven if the squash has been assembled in advance and is cold from the refrigerator.)