If you’re searching for a dish that captures the cozy spirit of fall while delivering rich, comforting flavors, look no further than this Savory Butternut Squash Pie Recipe. It’s a beautiful combination of velvety roasted squash, sweet caramelized onions, and nutty Gruyère cheese nestled in a flaky crust, offering an irresistible balance of creamy texture and savory depth. Perfect for a main course or impressive side, this pie invites you to savor every bite of autumn’s bounty in a dish that’s as elegant as it is heartwarming.
Ingredients You’ll Need
This Savory Butternut Squash Pie Recipe calls for simple, wholesome ingredients that come together to create magic. Each component plays a crucial role: the roasted butternut squash provides natural sweetness and creaminess, onions and garlic add layers of aromatic depth, while Gruyère cheese brings in a delightful richness with its distinctive flavor.
- 1 (9-inch) unbaked pie crust: Use store-bought for convenience or homemade for extra flakiness.
- 2 cups roasted butternut squash (mashed): Roasting enhances sweetness and texture.
- 1 small yellow onion (finely chopped): Adds subtle sweetness when sautéed.
- 2 cloves garlic (minced): Brings aromatic warmth and depth.
- 1 tbsp olive oil: For sautéing onions and garlic to golden perfection.
- 2 large eggs: Bind the filling and provide structure.
- 1/2 cup whole milk: Adds creaminess without overpowering.
- 1/4 cup heavy cream: Enriches the custard for a silky texture.
- 1/2 cup shredded Gruyère cheese: Offers a nutty, melty complement to the squash.
- 1/4 tsp ground nutmeg: A subtle spice that amplifies flavor complexity.
- 1/2 tsp dried thyme: Earthy and fragrant, perfect with squash.
- 1/2 tsp salt: Enhances all the natural flavors.
- 1/4 tsp black pepper: Adds a gentle hint of spice and balance.
How to Make Savory Butternut Squash Pie Recipe
Step 1: Prepare the Oven and Sauté Aromatics
Start by preheating your oven to 375°F to ensure it’s ready when your pie is assembled. In a skillet, heat the olive oil over medium heat. Add the finely chopped yellow onion and let it cook until soft and translucent, about 5 to 7 minutes. This slow cooking draws out the onion’s natural sweetness, which is essential for building flavor. Toss in the minced garlic last, cooking for just one more minute to avoid bitterness, then remove the skillet from heat to keep those lovely aromas intact.
Step 2: Mix the Filling
In a large mixing bowl, combine the mashed roasted butternut squash with the sautéed onion and garlic. Crack in the eggs and add the whole milk and heavy cream, then sprinkle over the shredded Gruyère cheese. Season with ground nutmeg, dried thyme, salt, and black pepper. Stir gently but thoroughly to create a silky, cohesive filling that’s bursting with flavor. The key here is blending everything evenly so every bite has a perfect harmony of ingredients.
Step 3: Assemble the Pie
Carefully pour the smooth filling into your unbaked pie crust, spreading it gently with a spatula to ensure an even layer. The filling should settle into the crust without overfilling, creating that perfect balance between crust and custard. This step is where your Savory Butternut Squash Pie Recipe starts to take beautiful form, promising golden, inviting results once baked.
Step 4: Bake Until Perfectly Set
Place the assembled pie on the middle rack of your preheated oven and bake for 35 to 40 minutes. You’ll know it’s ready when the filling is set and the top has turned a lovely golden color. Resist the urge to cut in immediately; allowing the pie to cool for at least 10 minutes helps the filling firm up for clean slices and fully developed flavors. This moment of patience is well worth it for the luscious bite you’re about to enjoy.
How to Serve Savory Butternut Squash Pie Recipe
Garnishes
Adding a sprinkle of fresh herbs like thyme or a scattering of toasted pumpkin seeds on top elevates the presentation and introduces enticing textures that contrast beautifully with the creamy filling. A light drizzle of olive oil or a dollop of sour cream can also add a lovely finishing touch that complements the richness of the pie.
Side Dishes
This Savory Butternut Squash Pie Recipe pairs wonderfully with crisp, green salads dressed in vinaigrette to cut through the richness. Roasted root vegetables or a simple soup make for a complete and satisfying meal, especially on chilly evenings when you want to savor warmth and comfort.
Creative Ways to Present
For a festive occasion, serve individual mini pies using tartlet pans for bite-sized indulgence. Alternatively, top the pie with a lattice of thinly sliced shallots or a sprinkle of crushed walnuts to add both flair and crunch—simple touches that impress without complicating the recipe.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your leftover Savory Butternut Squash Pie Recipe tightly with plastic wrap or store in an airtight container in the refrigerator. It will keep beautifully for up to 3 days, making it easy to enjoy the flavors again without cooking.
Freezing
You can freeze the pie before baking by wrapping it securely in plastic wrap and aluminum foil to prevent freezer burn. Store it for up to 2 months. When ready to use, thaw it overnight in the fridge before baking as directed. This makes it a convenient option for planning ahead.
Reheating
Reheat slices gently in a 325°F oven for 10 to 15 minutes to revive that flaky crust and warm filling perfectly. Avoid microwaving if possible, as it can make the crust soggy and take away from the pie’s delightful texture.
FAQs
Can I use a different cheese instead of Gruyère?
Absolutely! Goat cheese or feta can offer tangy alternatives that work well with butternut squash, while cheddar provides a sharper flavor. Each gives a unique twist to the classic pie.
Is this pie suitable for vegetarians?
Yes, it’s a wonderful vegetarian option since it contains no meat and uses eggs and dairy for richness. It’s hearty enough to serve as a main dish or side.
How do I roast the butternut squash for this recipe?
Simply peel and cube the squash, toss it with olive oil, salt, and pepper, and roast at 400°F for about 25 to 30 minutes until tender and caramelized—perfect for mashing into the filling.
Can I make this Savory Butternut Squash Pie Recipe dairy-free?
With some tweaks, yes. Substitute milk and cream with plant-based alternatives, and choose a dairy-free cheese or omit it entirely for a lighter version. The texture might vary slightly but will still be delicious.
What’s the best way to reheat leftover pie?
Using a conventional oven is best to preserve the flaky crust and creamy filling. Heat at 325°F for 10-15 minutes until warmed through. This prevents sogginess and keeps the flavors fresh.
Final Thoughts
There’s something truly special about this Savory Butternut Squash Pie Recipe that makes it a treasured addition to any meal, from weeknight dinners to holiday feasts. Its harmonious blend of simple ingredients sings with flavor, warmth, and comfort. I encourage you to try it soon—it’s an easy way to bring a little magic and a lot of joy to your table.
Print
Savory Butternut Squash Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 slices
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Savory Butternut Squash Pie is a comforting and flavorful dish perfect for fall and holiday meals. Featuring a creamy blend of roasted butternut squash, sautéed onions, garlic, Gruyère cheese, and warm spices baked into a flaky pie crust, it makes a hearty vegetarian main course or a delicious side.
Ingredients
Pie Ingredients
- 1 (9-inch) unbaked pie crust
- 2 cups roasted butternut squash (mashed)
- 1 small yellow onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1/2 cup shredded Gruyère cheese
- 1/4 tsp ground nutmeg
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the Oven: Preheat your oven to 375°F to prepare for baking the pie.
- Sauté Onions and Garlic: Heat olive oil in a skillet over medium heat, add the finely chopped onion, and cook until soft and translucent, about 5 to 7 minutes. Stir in the minced garlic and cook for another minute, then remove from heat.
- Mix Filling: In a large bowl, combine the mashed roasted butternut squash with the sautéed onions and garlic. Add eggs, whole milk, heavy cream, shredded Gruyère cheese, ground nutmeg, dried thyme, salt, and black pepper. Mix everything until well blended.
- Assemble Pie: Pour the mixture into the unbaked pie crust and gently smooth the top to create an even surface.
- Bake the Pie: Place the pie in the preheated oven and bake for 35 to 40 minutes, or until the filling is set and the top is golden brown.
- Cool and Serve: Remove the pie from the oven and let it cool for at least 10 minutes before slicing and serving to allow the filling to set.
Notes
- Roast the butternut squash ahead of time for convenience and to save prep time.
- For extra flavor, add a pinch of cayenne pepper to the filling.
- You can substitute Gruyère cheese with goat cheese or feta for a different flavor profile.
- This pie works wonderfully as a vegetarian main dish or as a hearty side.
