Description
This Savory Butternut Squash Pie combines tender, roasted butternut squash with caramelized onions, tangy feta, and fresh herbs, all baked in a flaky pie crust. It’s a hearty, comforting dish perfect for fall or holiday meals, delivering a balance of sweet, savory, and tangy flavors in every slice.
Ingredients
Scale
Butternut Squash
- 1 medium (about 2 pounds) butternut squash, peeled and diced into ¼-inch pieces (about 2½ cups prepped)
- 2 tablespoons olive oil
- Coarse kosher salt (to taste)
Caramelized Onions
- 3 tablespoons olive oil (divided)
- 3 large onions (about 3 pounds), peeled, halved, and sliced
- 1 tablespoon balsamic vinegar
Pie Filling
- 2 large eggs
- ½ cup (115 grams) whole milk
- ¼ cup (55 grams) heavy cream
- 2 teaspoons (15 grams) apple cider vinegar or lemon juice
- 1 teaspoon (3 grams) coarse kosher salt
- 1 teaspoon freshly ground black pepper
- ½ cup (60 grams) crumbled feta cheese
- 2 green onions, thinly sliced
- 1 teaspoon fresh thyme leaves
Pie Crust
- 1 (9-inch) pie crust (Spelt Pie Crust or Butter Pie Crust), prepared
Instructions
- Prepare and Roast Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 2 tablespoons of olive oil and a pinch of coarse kosher salt. Spread the pieces evenly on a baking sheet lined with parchment paper. Roast for 30-35 minutes, stirring halfway through, until tender and lightly caramelized. Remove from oven and let cool slightly.
- Caramelize Onions: While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of coarse kosher salt. Cook slowly, stirring occasionally, until onions are deeply golden and caramelized, about 25-30 minutes. Toward the end, add balsamic vinegar and stir to combine. Remove from heat and set aside to cool.
- Make Filling Mixture: In a medium bowl, whisk together eggs, whole milk, heavy cream, apple cider vinegar, kosher salt, and black pepper until fully combined.
- Assemble the Pie: Roll out the prepared pie crust into a 9-inch pie dish, trimming any excess edges. Spread the roasted butternut squash evenly over the crust. Top with the caramelized onions, then sprinkle the green onions, thyme leaves, and crumbled feta cheese evenly over the filling. Pour the egg and cream mixture over all, ensuring it disperses evenly.
- Bake the Pie: Place the pie on a baking sheet to catch any drips and bake in the preheated oven at 375°F (190°C) for 45-50 minutes, or until the filling is set and the crust is golden brown. If the crust edges brown too quickly, cover them with foil halfway through baking.
- Cool and Serve: Remove the pie from oven and let it cool for at least 15 minutes before slicing. This resting time allows the filling to set for cleaner slices. Serve warm or at room temperature as a savory main dish or side.
Notes
- Coarse kosher salt is preferred as it enhances flavor and texture, but use table salt if necessary adjusting amounts accordingly.
- For a gluten-free option, use a gluten-free pie crust instead of spelt or butter crust.
- You can substitute feta with goat cheese or ricotta for a different flavor profile.
- To save time, caramelize onions the day before and store covered in the refrigerator.
- Leftovers keep well refrigerated for 3-4 days and reheat nicely in a low oven or microwave.
