Ingredients
3/4 cup all-purpose flour1/2 teaspoon salt3 tablespoons shortening3 tablespoons cold butter2 to 3 tablespoons ice waterBACON ROSES (optional):8 bacon strips3 tablespoons maple syrup3 tablespoons packed brown sugarTOPPING:1 tablespoon maple syrup1 tablespoon brown sugarFILLING:4 large eggs, room temperature1 cup frozen cooked winter squash1/2 cup 2% milk1/2 cup shredded Swiss cheese or part-skim mozzarella cheese1/2 cup 2% cottage cheese1/4 cup all-purpose flour1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed1/2 teaspoon salt1/2 teaspoon ground nutmeg1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1/4 teaspoon pepper1/4 teaspoon cayenne pepperOptional: fresh rosemary and fresh thyme leaves
Preparation
In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight.
Preheat oven to 375°. For optional bacon roses, brush bacon with 3 tablespoons syrup. Roll bacon strip up; for larger roses use 2 strips. Secure bottoms with toothpicks. Dip top of each bacon rose in 3 tablespoons brown sugar. Arrange on a foil-lined rimmed baking sheet. Bake until bacon is cooked through, 25-30 minutes.
On a lightly floured cutting board, roll out dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Brush with syrup and sprinkle with brown sugar. Chill until ready to use.
Meanwhile, in a large bowl, whisk eggs, squash and milk until smooth. Stir in cheeses, flour, rosemary, salt, nutmeg, thyme, pepper and cayenne. Pour into a greased 9-in. pie plate. Bake 20 minutes.
Working quickly, arrange chilled dough strips over hot filling in a lattice pattern. Trim at edge of pie plate. Bake until crust is golden brown and center is set, 15-20 minutes. Cool 10 minutes on a wire rack before serving. If desired garnish with bacon roses, rosemary leaves and thyme leaves.
