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
Scale
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.
