Roasted Vegetable & Boursin Pie
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|2 medium||squash, fresh (green or yellow)|
|2 medium||red bell peppers|
|2 medium||green bell peppers|
|1 pkg||butternut squash|
|1 pkg||refrigerated pie crusts (room temperature)|
|5 oz||boursin cheese, garlic & herb (room temperature)|
|4 oz||cream cheese (room temperature)|
|italian salad dressing|
|olive oil, extra virgin|
Vineland, NJ (pop. 60,724)
Member Since Nov 2010
I made this when my vegetarian step son came to visit. It's a spin off of another recipe I had previously made.
Preheat oven to 450 F. Cut squash, peppers, and onion into bit size pieces. Place in a large mixing bowl and coat well with Italian salad dressing (more or less to taste). Turn out onto a large cookie sheet or flat baking tray. Bake uncovered in preheated oven for 15-20 minutes until tender. Stir halfway though baking. When done, take out and set aside.
Cut butternut squash into bite size pieces; place on cookie sheet. Drizzle with honey and olive oil, coating well. Place in oven when squash, peppers and onion mixture is done. Cook for 15 minutes until tender. Remove from oven and mix with other vegetables in a large bowl.
Reduce oven temperature to 375 F. In a large bowl, mix softened Boursin with cream cheese until smooth. Unfold the pie crust and place one in a large pie pan, spread 1/2 the cheese mixture onto the bottom pie crust.
Place the vegetable over the cheese mixture. Take the remaining cheese mixture and drop spoonfuls onto the top of the vegetable, making sure to distribute over all the vegetables.
Top with second pie crust, crimp edges, and put 6 cuts into the crust (to vent). Place in middle of oven and bake for 40 - 45 minutes until crust is golden.
Let stand for 10 minutes. Cut into wedges and serve warm.