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
Scale
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.
