Savory Butternut Squash Pie

 I'm posting this recipe because it was intriguing and it was good, but not something that was so good that I'd want to make it over and over. But if you like the flavors, it might be something different for your family. I found the original recipe on an African Food Website, but it didn't have any information so I'm not sure if this is an authentic African recipe or what. I tried googling, but could only find sweet pies (think pumpkin pie) nothing that resembled this recipe. I did change this up a bit to fit what I had on hand.
-Amanda

Savory Butternut Squash Pie

Crust:
1 cup uncooked rice
2 cups water
1 egg
1/4 cup Sesame seeds
Salt and pepper to taste
olive oil

Filling
1/2 a good size butternut squash.
1/2 pound of bacon
one onion
1/4 cup sun dried tomatoes
3 eggs
salt and pepper to taste
thyme
1/2 cup heavy cream
1/2 cup mozzarella cheese
1/4 cup goat cheese
sprinkle of pine nuts
olive oil

Cook the rice in water according to package directions. While rice is cooking, peel and cube squash. Place on a cookie sheet with diced onion and bacon that has been cut in bite size pieces. Toss with olive oil, salt and pepper and thyme. Bake at 375 for 30-45 minutes or until bacon is crispy and squash is cooked through. (For crisper bacon, cook separately.)

When rice is finished, whisk an egg in a small bowl. Add a spoonful of the hot rice to temper the egg and stir. Add a bit more rice and stir. Then pour the egg into the rice and mix well. Add sesame seeds and stir.

Butter a pie dish. Pour rice in and with the back of a spoon, mold the rice around the pie plate in a crust shape. Drizzle a bit of oil on the rice. Bake for 15 minutes. If timed right, it should be cooking on a lower rack than the squash.

When both are done, scoop the squash, onions and bacon into the rice add in sun dried tomatoes. Mix 3 eggs and heavy cream and grated mozzarella cheese. Pour the egg mixture over and around the squash. Top with goat cheese and pine nuts. Bake for 30-40 minutes or until egg is set.