There is nothing quite like the cozy, comforting feeling of biting into a slice of my favorite Savory Butternut Squash Pie Recipe. This dish perfectly balances sweet, roasted butternut squash with the rich, tangy notes of feta and the caramelized depth of slowly cooked onions. The result is an irresistible, golden pie that’s both hearty and elegant, making it the perfect centerpiece for a fall dinner or a special gathering. Trust me, once you try this Savory Butternut Squash Pie Recipe, it will quickly become a go-to favorite in your kitchen too.
Ingredients You’ll Need
To make this pie, you’ll need simple yet vibrant ingredients carefully chosen to bring out the best flavors and textures in the dish. Each element plays a crucial role, from the creamy butternut squash to the sharp balsamic vinegar that brightens the filling, creating a marvelous harmony of taste and color.
- Butternut squash (about 2 pounds): Peeled and diced, it forms the sweet and creamy base of the pie filling.
- Olive oil (3 tablespoons): Divided use brings out sweetness in the squash and helps caramelize the onions.
- Coarse kosher salt: Essential for seasoning and enhancing the natural flavors.
- Onions (3 large): Sliced and slowly cooked to add richness and a lovely caramelized depth.
- Balsamic vinegar (1 tablespoon): Adds a subtle tang and balances the sweetness of the squash and onions.
- Eggs (2 large): Provide structure and bind the filling beautifully.
- Whole milk (½ cup): Contributes to the creamy texture of the filling.
- Heavy cream (¼ cup): Adds richness and softness to every bite.
- Apple cider vinegar (2 teaspoons): Or lemon juice, lends brightness and lifts the flavors.
- Freshly ground black pepper (1 teaspoon): Adds a gentle spiciness and warmth.
- Feta cheese (½ cup crumbled): Offers a salty, tangy contrast that complements the sweetness of the squash.
- Green onions (2 thinly sliced): Brighten the flavor and add a hint of fresh sharpness.
- Fresh thyme leaves (1 teaspoon): Sprinkle in fragrant herbal notes.
- Pie crust (9-inch): A prepared spelt or butter crust adds a flaky, buttery base that holds everything together.
How to Make Savory Butternut Squash Pie Recipe
Step 1: Roast the Butternut Squash
Preheat your oven and toss the diced butternut squash with 2 tablespoons of olive oil and a pinch of coarse kosher salt. Spread the pieces out evenly on a baking sheet and roast until tender and slightly caramelized, about 30 to 40 minutes. This roasting step is crucial because it deepens the squash’s sweet flavor and softens it perfectly for the filling.
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 sauté gently, stirring often until they turn golden and richly caramelized. This process takes time—around 30 minutes—but the deep sweetness and silky texture it produces are well worth the wait. Towards the end, stir in the tablespoon of balsamic vinegar and cook until it reduces slightly, giving the onions a tangy finish.
Step 3: Prepare the Filling Mixture
In a large mixing bowl, whisk the eggs, whole milk, heavy cream, apple cider vinegar, salt, and freshly ground pepper. Fold in the roasted butternut squash, caramelized onions, crumbled feta, green onions, and fresh thyme leaves. Make sure everything is combined gently but thoroughly — this mixture will become the heart of your Savory Butternut Squash Pie Recipe.
Step 4: Assemble and Bake the Pie
Place your prepared pie crust into a 9-inch pie pan if you haven’t done so already. Pour the filling into the crust and smooth the top to ensure even baking. Bake in a preheated oven at 375°F (190°C) for 45 to 50 minutes, or until the pie is set and the crust edges are golden brown. Let the pie cool slightly before slicing to allow the filling to firm up nicely.
How to Serve Savory Butternut Squash Pie Recipe
Garnishes
For a fresh and vibrant touch, sprinkle more fresh thyme leaves or chopped green onions over the warm pie. A few crumbles of feta added just before serving can amplify the tangy notes, while a light drizzle of extra virgin olive oil adds an inviting sheen and subtle richness.
Side Dishes
This pie pairs beautifully with crisp, peppery greens like arugula or a simple mixed salad dressed with lemon vinaigrette. Roasted root vegetables or a bowl of warming soup also complement the flavors well, rounding out a satisfying meal that feels both wholesome and a little special.
Creative Ways to Present
If you want to impress guests, serve individual slices topped with a dollop of crème fraîche or a tangy yogurt sauce infused with fresh herbs. Cut the pie into smaller squares for a charming appetizer at parties or pack it up as a delightful lunch option that travels well and keeps its wonderful flavors.
Make Ahead and Storage
Storing Leftovers
After enjoying your pie, cover any leftovers tightly and store them in the refrigerator for up to 3 days. This Savory Butternut Squash Pie Recipe holds its texture and flavor beautifully, so nothing goes to waste.
Freezing
You can freeze baked pie slices wrapped securely in plastic wrap and then foil for up to 2 months. Thaw overnight in the refrigerator before reheating to preserve the delicate flavors and maintain the perfect texture.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for about 15 minutes, or until warmed through and the crust becomes crisp again. Avoid microwaving if you want to keep that flaky crust intact and enjoyable.
FAQs
Can I use a store-bought pie crust for this recipe?
Absolutely! While a homemade crust is wonderful, a good-quality store-bought crust will work perfectly and save you time, allowing you to focus on the delicious filling.
Is there a substitute for feta cheese if I’m not a fan?
You can swap feta for goat cheese or ricotta salata for a similar tangy touch. Just be mindful of the salt content if you use a milder cheese.
Can this pie be made vegan or dairy-free?
To make it vegan, you can replace the eggs and dairy with plant-based alternatives like silken tofu or cashew cream for binding and creaminess, but the texture and taste will vary slightly from the classic Savory Butternut Squash Pie Recipe.
How long does it take to caramelize the onions?
Caramelizing onions is a slow process that usually takes around 30 minutes. Patience here brings out the best sweetness and richness, which is essential for the depth of flavor in this pie.
Can I prepare the filling ahead of time?
Yes, you can prepare the filling a day in advance and refrigerate it. Bring it to room temperature before baking to ensure even cooking and the best texture.
Final Thoughts
This Savory Butternut Squash Pie Recipe is one of those rare dishes that feels both hearty and sophisticated, perfect for sharing with loved ones on a cozy evening or at a festive meal. Its blend of sweet, salty, tangy, and savory notes comes together in a way that truly delights every bite. I hope you give it a try soon and find yourself reaching for this recipe time and again.
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Savory Butternut Squash Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Savory Pie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Savory Butternut Squash Pie is a delightful autumn-inspired dish featuring tender roasted butternut squash combined with caramelized onions, a creamy egg custard base, and tangy feta cheese, all nestled in a flaky pie crust. Perfect for a comforting lunch or a savory dessert, this pie balances sweet, salty, and herbal flavors with a satisfying texture.
Ingredients
Vegetables
- 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 teaspoons (15 grams) apple cider vinegar (or lemon juice)
- ½ cup (115 grams) whole milk
- ¼ cup (55 grams) heavy cream
Proteins & Dairy
- 2 large eggs
- 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: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 2 tablespoons of olive oil and a generous pinch of coarse kosher salt. Spread the squash evenly on a baking sheet and roast for about 25-30 minutes until tender and caramelized, turning halfway through for even cooking. Remove from the oven and set aside to cool slightly.
- Caramelize the Onions: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the sliced onions with a pinch of kosher salt and cook slowly, stirring occasionally, for about 45 minutes or until deeply golden and caramelized. In the last 5 minutes, stir in the balsamic vinegar to deglaze and add depth of flavor. Remove from heat and let cool.
- Prepare the Custard Mixture: In a large 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: Roll out the prepared pie crust into a 9-inch pie pan. Distribute the roasted butternut squash evenly over the crust, followed by the caramelized onions. Sprinkle crumbled feta cheese, green onions, and fresh thyme leaves on top. Pour the custard mixture over all, allowing it to settle and fill the gaps evenly.
- Bake the Pie: Place the pie on the middle rack of the oven and bake at 350°F (175°C) for about 55-60 minutes, or until the custard is set and the crust is golden brown. Insert a knife or toothpick into the center to test for doneness — it should come out clean.
- Cool and Serve: Remove the pie from the oven and let it cool for at least 15 minutes before slicing. This resting time allows the filling to firm up, making slicing easier and flavors more pronounced. Serve warm or at room temperature.
Notes
- Use coarse kosher salt to season the squash and onions for better texture.
- You can substitute apple cider vinegar with lemon juice if preferred.
- If desired, a store-bought pie crust can be used to save time; homemade crust will enhance the flavor.
- This pie can be enjoyed as a main dish paired with a fresh salad or as a side dish during holiday meals.
