Description
This Savory Butternut Squash Pie combines tender roasted butternut squash with caramelized onions, creamy eggs, and tangy feta cheese all nestled in a flaky pie crust. Flavored with fresh thyme and a hint of vinegar, this dish is perfect for a comforting fall or winter meal that is both impressive and easy to make.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium butternut squash (about 2 pounds), peeled and diced into ¼-inch pieces (about 2½ cups)
- 3 large onions (about 3 pounds), peeled, halved, and sliced
- 2 green onions, thinly sliced
- 1 teaspoon fresh thyme leaves
Liquids and Vinegars
- 3 tablespoons olive oil, divided
- 1 tablespoon balsamic vinegar
- 2 teaspoons (15 grams) apple cider vinegar or lemon juice
Dairy
- 2 large eggs
- ½ cup (115 grams) whole milk
- ¼ cup (55 grams) heavy cream
- ½ cup (60 grams) crumbled feta cheese
Seasonings
- Coarse kosher salt (see notes)
- 1 teaspoon (3 grams) coarse kosher salt
- 1 teaspoon freshly ground black pepper
Other
- 1 (9-inch) pie crust (Spelt Pie Crust or Butter Pie Crust), prepared
Instructions
- Prepare the Butternut Squash: Peel and dice the butternut squash into ¼-inch pieces, measuring about 2½ cups. Toss with 1½ tablespoons of olive oil and a pinch of coarse kosher salt. Roast in a preheated oven at 400°F (200°C) for about 25-30 minutes until tender and lightly caramelized. Set aside to cool.
- Caramelize the Onions: While the squash roasts, heat 1½ tablespoons 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 caramelized and soft, about 30-40 minutes. Towards the end, stir in the balsamic vinegar and cook for an additional 2 minutes to deglaze. Remove from heat and let cool.
- Make the Egg Mixture: In a large bowl, whisk together the eggs, whole milk, heavy cream, apple cider vinegar (or lemon juice), 1 teaspoon kosher salt, and freshly ground black pepper until smooth.
- Combine Filling Ingredients: Add the roasted butternut squash, caramelized onions, crumbled feta cheese, sliced green onions, and fresh thyme leaves to the egg mixture. Gently fold to combine evenly.
- Prepare the Pie Crust: Roll out the prepared 9-inch pie crust and fit it into a pie dish. Trim any excess dough and flute the edges as desired.
- Fill and Bake the Pie: Pour the filling into the prepared pie crust, spreading it evenly. Bake in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the filling is set and the crust is golden brown. A knife inserted into the center should come out clean.
- Cool and Serve: Remove the pie from the oven and allow it to cool for at least 15-20 minutes before slicing. This helps the filling to set fully for clean, firm slices. Serve warm or at room temperature.
Notes
- Coarse kosher salt helps to bring out the sweetness of the butternut squash and onions during roasting and caramelizing.
- For a crispier crust, blind bake the pie crust for 10 minutes before adding the filling.
- This pie can be served as a main dish or as a hearty side for fall and winter meals.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven.
