Pumpkin & Pomegranate

It’s hot. It’s REALLY hot. I am from Texas and have been through some scorchers, but at least in Texas we have the decency to have air conditioners. Yesterday in Seattle it got up to 103° F in some spots. I am not amused. I have been trying to think of things to eat that don’t have to be cooked, and in my infinite wisdom I thought…squash pie! Here’s where my logic is wrong, but my altruism is dead on. I didn’t want my house to be an oven last night for when my boyfriend came over, so I baked it the night before. My house was about 400° because of this choice. Oh silly Marissa! I also roasted kale and garlic. I nearly melted. This was not a good idea at all.

Let’s pretend it is in the 70′s and the oven isn’t turning your kitchen into Death Valley. The squash pie itself is a wonderful dinner! I was fortunate enough to meet a really great guy on a recent walk . My mother and I took a different route, which led us up on a hill and past this gorgeous little orchard full of apples, pears, figs, and persimmons! We met the owner and got a tour of his green house. He is a foodie and grows much more than just fruit. He said he has more squash than he knows what to do with, so we came home with some lovely zucchini and pattypan squash. I also got 2 lbs of summer squash in my CSA this week so I will be consuming squash for a few days at least. No complaints here! Eating (mostly) seasonally is quite a joy. The produce tastes incredible, and it is much better for the environment than flying and trucking in things from all over creation. I do try to get most of my produce locally, but I am not perfect.

This pie was really refreshing last night. I am just sorry I couldn’t get a better photo!

Summer Squash Pie
Ingredients:

• 7 Pastured or Backyard Eggs
• 3/4 C. Coconut Milk
• About 1.5 lbs Summer Squash, sliced
• 1 Small Onion, chopped
• 2 T Fresh Chives, Chopped
• 1.5 tsp. Salt
• 5 Kale Leaves
• Pepper to taste
• 1 T. Virgin Coconut Oil

Method:

1. Preheat the oven to 400° F.
2. Bake the squash, onion, and chives in a covered roasting pan for about 15-20 minutes or until the squash is tender and the onions translucent.
3. Uncover the roasting pan and lay the kale leaves inside. Re-cover and let sit until leaves are wilted.
4. Turn down the temperature to 350° F.
5. Grease a pie pan with virgin coconut oil.
6. Tear up the wilted kale leaves. Lay the squash slices, onions, and kale leaves in the pie pan.
7. In a bowl beat the eggs, the coconut milk, salt, and pepper. Pour over the squash, making sure the mixture covers the bottom of the pan.
   Bake for 45-50 minutes or until set.