Butternut Squash, Leek, and Corn Pie

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             FOOD FUNNY
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Thanks to Rose Benitez for this one:

The Ann Arbor Michigan News crime column reported that a man walked into
a Burger King in Ypsilanti, Michigan , at 5 a.m., flashed a gun, and
demanded cash. The clerk turned him down because he said he couldn't
open the cash register without a food order. When the man ordered onion
rings, the clerk said they weren't available for breakfast. The man, frustrated, walked away.

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             TODAY'S RECIPE
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Feel free to experiment with different vegetables in this delicate pie.

Butternut Squash, Leek, and Corn Pie

About 1/3 cup (80 ml) olive oil
2 leeks, white and light green parts, thinly sliced
1-3 cloves garlic, finely chopped
1 butternut squash, peeled, seeded, and cut into 1/2-inch (1 cm) cubes
1 1/2 cups (375 ml) fresh, canned, or frozen corn kernels
1 1/2 cups (375 ml) grated cheddar cheese
1/2 cup (125 ml) chopped fresh parsley
1 tsp (5 ml) dried rosemary, crushed
Salt and freshly ground pepper to taste
12 sheets phyllo pastry
5 eggs, beaten

Heat 1 tablespoon (15 ml) of the oil in a skillet over moderate heat and
saute the leeks and garlic until tender but not brown, about 5 minutes.
Set aside and let cool. Meanwhile, boil or steam the butternut squash
until tender, about 5 minutes. Set aside and let cool. Lightly brush a
sheet of phyllo with the olive oil and place in the bottom of a
13x9-inch (32x24 cm) baking dish. Repeat with 5 more sheets. Combine the
leak mixture, butternut squash, corn, cheese, parsley, rosemary, salt,
and pepper in a bowl, stirring to combine. Stir the eggs into the
vegetable mixture and spoon into the baking dish. Cover with the
remaining phyllo sheets, lightly brushing each with oil. Roll or tuck
the edges of the phyllo to form sort of a rim around the dish and bake
in a preheated 350F (180C) until golden brown, about 1 hour.
Serves 4 to 6.
Received on Mon Nov 10 12:06:14 2008