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
Scale
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.
