Description
This Savory Butternut Squash Pie is a delicious and comforting autumnal dish combining sweet roasted butternut squash with caramelized onions, tangy feta, and a flaky pie crust. Enhanced by fresh thyme and a splash of balsamic vinegar, this pie makes a perfect savory dessert or main dish, ideal for family meals or festive occasions.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium butternut squash (about 2 pounds), 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
Fats and Oils
- 3 tablespoons olive oil, divided
- ¼ cup (55 grams) heavy cream
Dairy and Eggs
- 2 large eggs
- ½ cup (115 grams) whole milk
- ½ cup (60 grams) crumbled feta cheese
Vinegars and Acidity
- 1 tablespoon balsamic vinegar
- 2 teaspoons (15 grams) apple cider vinegar or lemon juice
Seasonings
- Coarse kosher salt (quantity as needed)
- 1 teaspoon (3 grams) coarse kosher salt
- 1 teaspoon freshly ground black pepper
Other
- 1 (9-inch) pie crust (either Spelt Pie Crust or Butter Pie Crust), prepared
Instructions
- Prepare Butternut Squash: Peel and dice the butternut squash into ¼-inch pieces, yielding approximately 2 and a half cups. Toss the squash with 2 tablespoons of olive oil and a sprinkle of coarse kosher salt. Spread evenly on a baking sheet.
- Roast Squash: Roast the butternut squash in a preheated oven at 400°F (200°C) for about 25-30 minutes until tender and caramelized, stirring halfway through for even cooking. Remove from the oven and set aside to cool slightly.
- Caramelize Onions: While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions with a pinch of coarse kosher salt and cook slowly, stirring occasionally, for about 25-30 minutes until deeply browned and caramelized. Towards the end, stir in the balsamic vinegar and cook for an additional 2 minutes to meld flavors. Remove from heat and let cool.
- Prepare Custard Mixture: In a large mixing 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 fully combined.
- Assemble the Pie: Lay the prepared pie crust in a 9-inch pie dish. Combine the roasted butternut squash and caramelized onions and evenly distribute over the crust. Pour the custard mixture evenly over the vegetables. Sprinkle the top with crumbled feta cheese, sliced green onions, and fresh thyme leaves for added aroma and flavor.
- Bake the Pie: Place the pie in the preheated oven at 375°F (190°C) and bake for about 35-40 minutes, until the custard is set and the top is golden brown. A knife inserted in the center should come out clean.
- Cool and Serve: Allow the pie to cool for at least 10-15 minutes before slicing to help the filling set properly. Serve warm or at room temperature, and enjoy this savory seasonal treat!
Notes
- Coarse kosher salt is used throughout for seasoning; adjust the quantity to taste but be mindful of the feta cheese’s saltiness.
- Use either spelt pie crust or butter pie crust depending on dietary preference.
- Roasting the squash before baking enhances its sweetness and texture in the pie.
- Caramelize onions slowly over medium heat; rushing this step can result in uneven flavor development.
- This pie can be reheated and served as leftovers or made ahead and refrigerated overnight.
