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If you’re ready to dive into something wonderfully comforting yet pleasantly unexpected, this Savory Butternut Squash Pie Recipe is the perfect choice. Combining the mellow sweetness of roasted butternut squash with caramelized onions and tangy feta cheese, this pie balances rich, earthy flavors and creamy textures all tucked inside a flaky crust. It’s an absolute showstopper that turns humble ingredients into a memorable dish everyone will ask for again and again.
Ingredients You’ll Need
Gathering a handful of straightforward, pantry-friendly ingredients brings this dish to life. Each one is essential, lending a specific dimension—whether it’s sweetness, tang, creaminess, or aroma—to create the perfect harmony of flavor and texture.
- Butternut squash: Fresh and diced to about ¼-inch pieces for even cooking and natural sweetness.
- Olive oil: Divided use helps both roast the squash and caramelize onions beautifully.
- Coarse kosher salt: Perfect for seasoning and enhancing natural flavors throughout.
- Onions: Three large onions sliced thin to create a luscious, golden caramelized base.
- Balsamic vinegar: Adds subtle depth and a touch of sweetness to the onions.
- Eggs: Provide structure and richness in the savory filling.
- Whole milk and heavy cream: Combine for a smooth, velvety custard texture.
- Apple cider vinegar (or lemon juice): A dash brightens the overall flavor with gentle acidity.
- Freshly ground black pepper: Gives a mild heat and balances the sweetness.
- Feta cheese: Crumbled for bursts of salty tanginess throughout the pie.
- Green onions: Thinly sliced for fresh, mild onion flavor and color.
- Fresh thyme leaves: Earthy and aromatic, they elevate the pie’s herbal profile.
- Pie crust: One 9-inch crust prepared (spelt or butter crust works beautifully) to cradle the filling with crisp, flaky edges.
How to Make Savory Butternut Squash Pie Recipe
Step 1: Roast the Butternut Squash
Begin by preheating your oven to 425°F (220°C). Toss the diced butternut squash with 2 tablespoons of olive oil and a pinch of coarse kosher salt. Spread it on a rimmed baking sheet in a single layer and roast for about 25-30 minutes until tender and caramelized at the edges. Roasting enhances the natural sweetness and brings out the nutty richness that’s essential to this filling.
Step 2: Caramelize the Onions
While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and a generous pinch of salt, stirring occasionally until soft and deeply golden, about 25 minutes. Stir in the tablespoon of balsamic vinegar towards the end to help deglaze the pan and add a gentle tangy sweetness that complements the squash perfectly.
Step 3: Prepare the Custard Mixture
In a mixing bowl, beat together the eggs, whole milk, heavy cream, apple cider vinegar, salt, and freshly ground black pepper. This custard infusion will provide a luscious texture to the pie, binding all the ingredients while keeping it rich and mellow.
Step 4: Combine the Filling
Once the squash and onions have cooled slightly, fold them gently into the custard mixture. Add the crumbled feta cheese, thinly sliced green onions, and fresh thyme leaves, stirring carefully to combine without breaking up the squash too much. The feta adds delightful bursts of savory tang that cut through the custard’s creaminess.
Step 5: Assemble and Bake
Roll out your pie crust into a 9-inch pie pan, trimming any excess edges. Pour the filling mixture into the crust, smoothing the top evenly. Bake in the oven at 375°F (190°C) for 50-60 minutes, or until the custard is set and the crust turns golden brown. Allow it to cool for at least 15 minutes before slicing so the pie sets perfectly.
How to Serve Savory Butternut Squash Pie Recipe
Garnishes
To elevate your Savory Butternut Squash Pie Recipe presentation, scatter a few fresh thyme sprigs or extra thinly sliced green onions atop each slice. A light drizzle of good-quality olive oil over the top just before serving adds gloss and an herbal aroma that invites everyone to dig in.
Side Dishes
This pie pairs wonderfully with crisp, fresh greens tossed in a simple vinaigrette or a bright citrusy salad to contrast the richness. Roasted root vegetables or a light soup can also complement the flavors without overpowering the delicate balance of the pie.
Creative Ways to Present
For a twist, serve the pie in individual ramekins or mini tart pans for elegant single servings. Using colorful plates or rustic wooden boards can add a cozy, homey vibe to your table. If you’re hosting, consider slicing the pie into small squares and offering alongside a dollop of herbed yogurt or tangy sour cream for dipping.
Make Ahead and Storage
Storing Leftovers
Leftover pie should be stored in an airtight container in the refrigerator for up to 3 days. Cover it well to prevent drying out and keep it tasting fresh for your next meal or snack.
Freezing
This Savory Butternut Squash Pie Recipe freezes wonderfully. Wrap the cooled, fully baked pie tightly in plastic wrap and then aluminum foil before placing it in the freezer. It can keep for up to 2 months—perfect for busy days when you crave comfort without the prep.
Reheating
To reheat, thaw the pie overnight in the fridge if frozen, then warm it at 350°F (175°C) for about 20-25 minutes until heated through and the crust is crisp again. You can also microwave individual slices for a quick fix, though the crust won’t stay as flaky.
FAQs
Can I use a different type of cheese instead of feta?
Absolutely! While feta adds a nice tang, goat cheese or ricotta can be lovely substitutes for a milder, creamier flavor. Just choose cheeses that complement the sweetness of the squash.
Is it possible to make this pie gluten-free?
Yes, using a gluten-free pie crust will work just as well. Be sure to pick a crust that holds up well to fillings and bake according to its instructions, adjusting times if needed.
Can I prepare the filling ahead of time?
The filling mixture can be made a day in advance and refrigerated in a covered bowl. For best texture, stir gently before pouring into the crust and baking.
What’s the best way to peel butternut squash?
Using a sharp vegetable peeler or a sturdy knife with care to remove the skin before dicing is key. Cutting into manageable sections and peeling away from your body ensures safety and efficiency.
Can I add herbs or spices for extra flavor?
Definitely! Nutmeg, sage, or rosemary all pair beautifully with butternut squash. Start with a small pinch to avoid overpowering the balance and adjust to your taste.
Final Thoughts
This Savory Butternut Squash Pie Recipe is one of those dishes that feels like a warm hug on a plate. Its rich yet balanced flavors and comforting textures make it an absolute joy to prepare and savor. Give it a try for your next gathering or cozy night in—you might just find your new favorite fall or winter obsession.
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Savory Butternut Squash Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Savory Butternut Squash Pie combines the natural sweetness of roasted butternut squash with caramelized onions, tangy feta, and fresh herbs for a delightful autumn-inspired dish. Nestled in a flaky pie crust and enriched with a creamy custard made of eggs, milk, and cream, this pie makes a comforting main dish or side that’s both flavorful and visually appealing. Perfect for gatherings, it’s a wonderful way to highlight seasonal produce in a savory pie.
Ingredients
Vegetables & Aromatics
- 1 medium (about 2 pounds) butternut squash, peeled and diced into ¼-inch pieces (about 2–½ cups prepped)
- 3 large onions (about 3 pounds), peeled, halved, and sliced
- 2 green onions, thinly sliced
- 1 teaspoon fresh thyme leaves
Liquids & Oils
- 3 tablespoons olive oil, divided
- 1 tablespoon balsamic vinegar
- 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)
Seasonings & Cheese
- Coarse kosher salt (see notes)
- 1 teaspoon (3 grams) coarse kosher salt
- 1 teaspoon freshly ground black pepper
- ½ cup (60 grams) crumbled feta cheese
Pie Crust
- 1 (9-inch) pie crust (Spelt Pie Crust or Butter Pie Crust), prepared
Instructions
- Prepare the vegetables: Peel and dice the butternut squash into ¼-inch pieces to measure about 2½ cups. Peel, halve, and slice the onions thinly. Thinly slice the green onions and pick fresh thyme leaves for later use.
- Roast the butternut squash: Toss the diced squash with 1 tablespoon of olive oil and a pinch of coarse kosher salt. Spread it on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 25-30 minutes or until tender and slightly caramelized. Set aside to cool.
- Caramelize the onions: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they are deeply caramelized and golden brown, about 30-40 minutes. Two-thirds through cooking, stir in 1 tablespoon balsamic vinegar to enhance sweetness and depth. Season with a pinch of coarse kosher salt. Remove from heat and let cool.
- Make the custard filling: In a mixing bowl, whisk together the eggs, whole milk, heavy cream, apple cider vinegar (or lemon juice), 1 teaspoon coarse kosher salt, and freshly ground black pepper until fully combined.
- Assemble the pie: Place the prepared pie crust in a 9-inch pie dish. Layer the roasted butternut squash evenly over the crust, followed by the caramelized onions. Sprinkle crumbled feta cheese, sliced green onions, and fresh thyme leaves evenly on top.
- Pour the custard: Carefully pour the egg and cream mixture over the layered vegetables and cheese, allowing the custard to fill the gaps and soak evenly into the filling.
- Bake the pie: Preheat the oven to 375°F (190°C). Bake the pie in the middle rack for approximately 50-60 minutes, or until the custard is set and a knife inserted near the center comes out clean. The crust should be golden and crisp.
- Cool and serve: Remove the pie from the oven and let it cool for at least 15-20 minutes to allow the filling to set before slicing. Serve warm or at room temperature.
Notes
- Coarse kosher salt is preferred for seasoning vegetables and filling for balanced flavor.
- For a gluten-free option, use a gluten-free pie crust instead of spelt or butter pie crust.
- The pie can be made a day ahead and reheated gently in the oven before serving.
- Make sure to roast the squash and caramelize the onions separately to enhance their flavors.
