I look for food inspiration everywhere and anywhere but one of the things I've learned is that it's crucial to buy produce that is in season. Feeding my family fruits and vegetables that have been grown to handle a 2-week trip across the continent on the back of a truck just so they can eat strawberries in February is NOT the right decision.
Costs are naturally high, flavour and nutrition is compromised, and the produce is grown to maximize this travel time. Thicker skins and vibrant colours take precedence over flavour and freshness. You'll also be amazed how much lower your grocery bills are when you only buy in-season fruits and vegetables!
Mix dry ingredients together and put in a bowl or food processor. Cut butter into 1/2 cm cubes and add to dry ingredients. Mix to combine. Butter should be slightly broken up but not fully incorporated into the flour. Add vinegar. Add 6 tablespoons of ice water and mix together. Test dough's consistency — if it’s too crumbly, add more ice water, one tablespoon at a time. When the dough is ready wrap it in plastic wrap, refrigerate for at least an hour, or overnight. Preheat oven to 375F. Peel the buttercup squash, cut it in half length-wise, and scoop out the seeds. Dice the squash and place in a shallow baking dish. Drizzle with a teaspoon of olive oil and stir to coat. Bake at 375 for 20 minutes or until tender. While the squash bakes, heat 2 tablespoons of olive oil over medium heat and add onion slices. Add 1/4 teaspoon salt. Stir to coat. Cook, stirring occasionally, about 30 minutes. Heat the remaining 2 tablespoons of oil in a skillet and add the sliced mushrooms. Cook over medium heat, stirring occasionally, about 15 minutes until mushrooms are amber. Add beer and stir until reduced. Combine the squash, onions, and mushrooms in a bowl. Sprinkle with sage and 1 teaspoon of salt, mix well. Preheat oven to 400F. Grease a large baking sheet. Unwrap chilled dough on a floured surface and roll it into desired thickness (I roll to about 1 cm thick).Transfer the dough to the prepared baking sheet. Bake dough until edges begin to brown, about 20 minutes. In a small bowl whisk together beer, mustard and oil. To assemble use a ring mould to plate the squash and mushroom medley. Use the same ring mould to cut cooked dough. Top each squash mixture with a wholegrain biscuit, carefully stack some of the frisee on top and drizzle with mustard-beer sauce.
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