If you’re craving something cozy, flavorful, and a little unexpected, this Savory Butternut Squash Pie Recipe is about to become your new go-to. Imagine tender, sweet butternut squash mingling with caramelized onions and a creamy, lightly tangy filling all nestled inside a buttery, flaky crust. Every bite offers a perfect balance of earthiness and brightness, making it an ideal dish for both weeknight dinners and special gatherings. This pie is comfort food elevated—simple enough to make any day special, yet unique enough to impress friends and family.
Ingredients You’ll Need
Getting the ingredients right is key in this Savory Butternut Squash Pie Recipe. Each component brings essential flavors and textures that come together beautifully to make this dish truly unforgettable. From the natural sweetness of butternut squash to the punch of balsamic vinegar, these ingredients are straightforward but powerful players.
- Butternut squash (1 medium, about 2 pounds): Peeled and diced into ¼-inch pieces to ensure they cook evenly and melt into the filling.
- Olive oil (3 tablespoons, divided): Used to roast the squash and caramelize the onions for rich, deep flavors.
- Coarse kosher salt: Enhances all the ingredients’ natural flavors; just enough to season without overpowering.
- Onions (3 large, about 3 pounds): Thinly sliced and slowly caramelized for sweetness that perfectly balances the squash.
- Balsamic vinegar (1 tablespoon): Adds a subtle tang that elevates the sweetness of the onions.
- Eggs (2 large): Bind the filling together while adding richness and a silky texture.
- Whole milk (½ cup, 115 grams): Softens the filling, making it luscious without heaviness.
- Heavy cream (¼ cup, 55 grams): Gives the pie a velvety smoothness and helps marry the flavors.
- Apple cider vinegar (2 teaspoons): Or lemon juice, for a bright note that wakes up the filling’s flavors.
- Freshly ground black pepper (1 teaspoon): Adds a moderate spice that contrasts nicely with the sweet and creamy elements.
- Feta cheese (½ cup, 60 grams): Crumbled for a salty and tangy surprise in every bite.
- Green onions (2, thinly sliced): Provide fresh, mild onion flavor and a lovely pop of color.
- Fresh thyme leaves (1 teaspoon): Sprinkle for a delicate herbal aroma that complements the squash and onions perfectly.
- Pie crust (1 9-inch, spelt or butter crust preferred): A sturdy, flaky base to hold all the delicious filling without sogginess.
How to Make Savory Butternut Squash Pie Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 425°F (220°C). Toss the diced butternut squash with 2 tablespoons of olive oil and a sprinkle of coarse kosher salt. Spread it evenly on a baking sheet and roast for about 25 minutes, turning once halfway through, until the squash is tender and caramelized. This roasting intensifies the natural sweetness and gives the pie a beautiful golden flavor base.
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 with a pinch of salt and cook slowly, stirring often for about 30 minutes until they become deeply golden and sweet. In the last few minutes, stir in the tablespoon of balsamic vinegar to add a lovely tangy contrast. This step is what transforms ordinary onions into a rich, flavor-packed addition to the pie.
Step 3: Prepare the Filling
In a large bowl, whisk together the eggs, whole milk, heavy cream, apple cider vinegar, coarse salt, and pepper until smooth and well combined. Gently fold in the roasted butternut squash, caramelized onions, crumbled feta cheese, sliced green onions, and fresh thyme leaves. This mixture should be creamy yet hold its shape, promising a filling that is both light and satisfying.
Step 4: Assemble the Pie
Roll out your pie crust and fit it into a 9-inch pie pan, crimping the edges to your liking. Pour the prepared filling into the crust, spreading it out evenly. Depending on your crust type, you may want to use a fork to prick the bottom lightly before adding the filling to avoid sogginess. The pie is now ready to go into the oven.
Step 5: Bake Until Golden
Bake the pie at 375°F (190°C) for 35–40 minutes or until the filling is set and the crust is golden brown. Let it cool for at least 15 minutes before slicing. This rest time allows the flavors to meld perfectly and makes serving easier. The result will be a warm, inviting pie with layers of savory-sweet flavor that feel like a big, comforting hug.
How to Serve Savory Butternut Squash Pie Recipe
Garnishes
A sprinkle of fresh thyme or chopped parsley on top just before serving brightens the pie and adds a fresh herbal note. Some extra crumbled feta or a drizzle of good quality olive oil also adds wonderful finishing touches that elevate the presentation and flavor.
Side Dishes
This pie pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette or a warm bowl of soup like roasted tomato or creamy mushroom. These sides add refreshing contrast and make the meal feel complete without overshadowing the pie’s complex flavors.
Creative Ways to Present
For a special occasion, serve individual mini pies using muffin tins, or slice the pie into elegant wedges and top each with a dollop of herbed sour cream or Greek yogurt. You can even add a handful of toasted pumpkin seeds for crunch and a nutty flavor boost that complements the squash beautifully.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Savory Butternut Squash Pie Recipe tightly in plastic wrap or store in an airtight container and keep it refrigerated. It will stay fresh for up to 3 days, making it great for easy lunches or quick dinners during the week.
Freezing
This pie freezes wonderfully. Wrap the whole pie securely in plastic and aluminum foil or slice it first and freeze individual pieces. To enjoy later, thaw overnight in the fridge before reheating for best texture and flavor retention.
Reheating
Reheat pie slices in a 350°F (175°C) oven for about 10–15 minutes or until warmed through. Avoid microwaving if you want to keep the crust crisp. The gentle oven heat refreshes the filling and crust, making it taste as good as freshly baked.
FAQs
Can I use frozen butternut squash for this pie?
Yes, you can substitute frozen butternut squash cubes for the fresh. Just make sure to thaw and drain them thoroughly before roasting to prevent excess moisture from making the pie soggy.
What type of pie crust works best?
A buttery homemade or store-bought butter crust provides the best flavor and texture, but a spelt crust is a lovely, nutty alternative that pairs well with the savory filling.
Can I make this pie vegan?
To make it vegan, replace the eggs with flaxseed meal mixed with water or a commercial egg replacer, use a plant-based milk and cream alternative, and swap the feta for a vegan cheese or omit it altogether.
How long does the pie last in the fridge?
Properly stored, the pie remains delicious for up to 3 days in the refrigerator. Beyond that, you may notice a change in texture and flavor.
Is this recipe suitable for entertaining guests?
Absolutely! This Savory Butternut Squash Pie Recipe is elegant enough to serve at dinner parties yet simple enough to prepare ahead, giving you more time to enjoy your company.
Final Thoughts
This Savory Butternut Squash Pie Recipe is one of those dishes that feels so special, yet it’s surprisingly simple to make. It’s a wonderful way to bring seasonal flavors to your table in a unique and delicious way. I truly hope you give this recipe a try and experience the warmth and comfort that comes with every bite. Happy baking!
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Savory Butternut Squash Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Pie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
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.
