3 c winter squash, peeled, seeded, cut into ½” chunks
3 c cabbage, quartered and cut into ½” slices
1 medium onion, cut into large pieces
1 teaspoon sugar
2 tablespoons extra virgin olive oil
½ teaspoon salt
¼ teaspoon pepper
3 ounces cream cheese, softened
4 ounces Marieke® Gouda Burning Mélange,
1. Place large rimmed roasting pan in oven and preheat to 450. Toss winter
squash, cabbage, and onion with extra virgin olive oil, sugar, salt, and
pepper. Carefully remove pan from oven and spread prepared vegetables on
it. Bake 10-15 minutes stirring half way through.
2. While vegetables are roasting roll pie crust into a 12 inch circle and place
on a large baking sheet. Mix ½ cup of shredded Marieke® Gouda Burning Mélange
and 2 ounces cubed Marieke® Gouda Burning Mélange with the cream cheese in a
large bowl. Add vegetables to the cheese mixture and gently mix together.
3. Spread the mixture over the prepared pie crust, leaving a 2 inch border, top
with remaining ½ cup shredded Marieke® Gouda Burning Mélange. Fold the 2 inch
border over the vegetables. Combine egg yolk and water for an egg wash. Using
a pastry brush, brush all exposed crust with egg wash. Decrease oven temperature
to 425 and bake for 20 minutes. Let rest 5 minutes before serving.