Contributed by (Recipe adapted from “Care 2 Make a Difference” www.care2.com)

Ingredients

3 lb Pumpkin or 2 lb Butternut squash
2 large russet Potatoes, cut in half lengthwise
1 1/2 C Flour
1/2 tsp Salt
1 stick (1/2 cup) cold unsalted Butter, cut into pieces
4 to 5 Tbs Ice water
1 Tbs Olive oil
2 C chopped Onions
2 Garlic cloves, minced
1 1/3 C Corn kernels
1 3/4 C grated Monterey Jack cheese
1 tsp dried Thyme
pinch ground Allspice
1/2 tsp Salt
freshly-ground Black pepper, to taste

Instructions

Preheat oven to 400°F. Clean out and place halves face-down on a baking sheet. Place potatoes on sheet. Bake vegetables for 1 hour and allow to cool. Place flour and salt in a food processor and add butter. Pulse until the butter is the size of peas. Add 4 tablespoons ice water and pulse until dough just comes together. Turn dough out onto a clean work surface and knead until the dough is soft, moist, and smooth. Form the dough into a flattened ball, wrap in plastic, and refrigerate for at least 30 minutes. Preheat oven to 375°F. Roll out chilled dough and line a 12-inch deep dish pie pan. Pierce the dough a few times and then line the sides of the pan with aluminum foil, wrapping and crimping the foil over the edges of the pan to hold the dough in place. Bake 15 minutes and then remove pan from oven and reduce heat to 350°F. Heat oil in a large skillet and add onions, cooking about 5 minutes, stirring frequently, until softened. Add garlic and cook another 3 or 4 minutes, stirring often, than add corn and cook for 2 minutes more. Remove skillet from heat. Spoon out the cooked pumpkin or squash flesh into a large bowl. Cut potato into 1/2-inch cubes and add to bowl. Add corn-onion mixture, grated cheese, thyme, allspice, salt, and pepper and spoon mixture into the baked pie crust. (You may refrigerate the pie for up to 24 hours at this point). Bake the pie at 350°F for 30 minutes, or until piping hot. Serve immediately.

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