If you’re looking for a dish that brings comfort, elegance, and a burst of autumnal flavors all in one, the Savory Butternut Squash Pie Recipe is your new best friend. Picture tender, caramelized butternut squash paired with sweet, slowly cooked onions, all enveloped in a flaky crust and accented by tangy feta and fragrant herbs. This pie not only charms with its beautiful golden color and inviting aroma but also delivers a satisfying, layered flavor that’s perfect for family dinners or special gatherings. The balance of creamy texture and savory depth makes this recipe a standout you’ll want to make again and again.
Ingredients You’ll Need
Every ingredient in this Savory Butternut Squash Pie Recipe plays a crucial part in building its rich flavor profile and perfect texture. From the silky roasted squash to the tang of apple cider vinegar and salty feta, these elements come together effortlessly to create a pie that’s both comforting and sophisticated.
- Butternut squash: Roasting the diced squash softens it and brings out its natural sweetness, forming a rich, velvety filling base.
- Olive oil: Divided use—first for roasting the squash and then for caramelizing onions, it adds a subtle fruity note and helps achieve perfect browning.
- Coarse kosher salt: A seasoning essential that enhances flavors without overpowering them.
- Onions: Three pounds of sliced onions slowly cooked develop a sweet depth that balances the squash’s sweetness perfectly.
- Balsamic vinegar: Adds a hint of acidity and complexity to the caramelized onions, elevating the overall flavor.
- Eggs: Bind the filling together for a creamy, custard-like texture once baked.
- Whole milk and heavy cream: These create richness and moisture in the custard, making the pie luscious and tender.
- Apple cider vinegar (or lemon juice): Introduces a fresh, bright tang that livens up the rich filling.
- Freshly ground black pepper: Adds mild heat and depth to round out the flavors.
- Feta cheese: Crumbled feta brings a salty, tangy punch that contrasts delightfully with the sweet squash and onions.
- Green onions: Thinly sliced for a fresh, crisp bite and vibrant color on top.
- Fresh thyme leaves: Their earthy aroma ties all the ingredients together beautifully.
- Pie crust: One 9-inch crust serves as the perfect buttery or spelt base, adding flakiness and structure to the pie.
How to Make Savory Butternut Squash Pie Recipe
Step 1: Roast the Butternut Squash
Start by peeling and dicing the butternut squash into ¼-inch pieces. Toss them with half of the olive oil and a generous pinch of kosher salt. Spread the squash evenly on a baking sheet and roast at 400°F until tender and slightly caramelized, around 25 minutes. This step is key because roasting deepens the flavors and softens the squash just right for the filling.
Step 2: Caramelize the Onions
While the squash roasts, start slicing your onions thinly. Heat the remaining olive oil in a large pan over medium-low heat, then add the onions with a pinch of salt. Slow-cook them, stirring occasionally, until they turn golden and sweet, about 40 minutes. A splash of balsamic vinegar toward the end boosts their natural sweetness and adds a lovely tang.
Step 3: Prepare the Custard Mixture
In a mixing bowl, whisk together the eggs, whole milk, heavy cream, apple cider vinegar, salt, and black pepper. This mixture will bind your filling, giving the pie its creamy texture once baked. The vinegar adds just the right whisper of brightness to balance the richness.
Step 4: Combine Filling Ingredients
Once your squash is cooled a bit and onions are caramelized, gently fold them into the custard mixture. Stir in the crumbled feta, chopped green onions, and fresh thyme leaves. This blend of creamy, sweet, and herbaceous flavors is what makes the Savory Butternut Squash Pie Recipe absolutely irresistible.
Step 5: Assemble and Bake
Place your prepared pie crust into a 9-inch pie dish. Pour the filling evenly into the crust. Bake in a preheated oven at 350°F for 45-55 minutes, or until the custard is set and the top is lightly golden. Let it cool for a bit before slicing to allow the flavors to meld and the filling to set perfectly.
How to Serve Savory Butternut Squash Pie Recipe
Garnishes
To make your pie look as stunning as it tastes, garnish with a few fresh thyme sprigs and a sprinkle of extra crumbled feta. Thinly sliced green onions add a pop of color and a hint of fresh bite that complements the creamy filling beautifully.
Side Dishes
The rich, dense texture of this pie pairs wonderfully with light, crisp sides. A simple arugula salad tossed with lemon vinaigrette adds a refreshing contrast, while roasted Brussels sprouts or sautéed green beans bring in additional green goodness to make the meal complete.
Creative Ways to Present
For a fun twist, consider serving this pie in individual tartlet forms or alongside a selection of savory spreads and artisan breads at a brunch or holiday table. Dressed up with microgreens or edible flowers, it becomes a centerpiece that’s as elegant as it is tasty.
Make Ahead and Storage
Storing Leftovers
Leftover pie should be covered tightly and stored in the refrigerator. It will keep beautifully for up to three days, allowing you to enjoy this flavorful dish again without any loss of texture or taste.
Freezing
This pie freezes well if wrapped securely in plastic wrap and foil to prevent freezer burn. It can be frozen for up to two months. Just thaw overnight in the refrigerator before reheating to enjoy that fresh-baked warmth again.
Reheating
Reheat slices in a preheated oven at 350°F for about 15 minutes, or until warmed through. Avoid microwaving as it can make the crust soggy and affect the texture of the creamy filling.
FAQs
Can I use a store-bought pie crust for this recipe?
Absolutely! Using a store-bought crust is a convenient option that won’t compromise on flavor. Just make sure it’s a good-quality crust and prebake it lightly if the recipe suggests, so it stays crisp under the filling.
Is this pie suitable for vegetarians?
Yes, this Savory Butternut Squash Pie Recipe is vegetarian-friendly as it contains no meat or gelatin, making it a great option for plant-based diets that include dairy and eggs.
Can I substitute feta with another cheese?
Definitely! While feta adds a distinct tangy saltiness, goat cheese or ricotta can be delightful substitutes that offer different textures and flavor profiles without overpowering the other ingredients.
How do I know when the pie is fully cooked?
The pie is done when the custard is set around the edges and only slightly jiggly in the center. A toothpick inserted should come out mostly clean. The top should have a light golden hue without burning.
Can I prepare parts of this recipe in advance?
Yes, you can roast the squash and caramelize the onions a day ahead, then store them separately in the fridge. On the day of baking, just whisk your custard and assemble the pie for a smoother cooking day.
Final Thoughts
This Savory Butternut Squash Pie Recipe is a heartfelt invitation to slow down, savor bold but comforting flavors, and impress your loved ones with a dish that’s as beautiful as it is delicious. Whether you’re new to cooking with squash or looking for a fresh spin on a cozy pie, I promise this recipe will quickly become a cherished staple on your table. So go ahead, give it a try, and watch it disappear bite by bite!
Print
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
A delicious and savory butternut squash pie featuring caramelized onions, feta cheese, and fresh thyme in a flaky pie crust. This comforting dish balances sweetness from the squash and onions with tangy feta and a hint of balsamic vinegar, perfect as a hearty appetizer or main course for fall and winter meals.
Ingredients
Butternut Squash
- 1 medium butternut squash (about 2 pounds), peeled and diced into ¼-inch pieces (about 2–½ cups prepped)
- 2 tablespoons olive oil (divided)
- Coarse kosher salt
Onions
- 3 large onions (about 3 pounds), peeled, halved, and sliced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
Pie Filling
- 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
- 1 teaspoon (3 grams) coarse kosher salt
- 1 teaspoon freshly ground black pepper
- ½ cup (60 grams) crumbled feta cheese
- 2 green onions, thinly sliced
- 1 teaspoon fresh thyme leaves
Pie Crust
- 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 pinch of coarse kosher salt. Spread the squash evenly on a baking sheet and roast for about 25-30 minutes until tender and lightly caramelized. Remove from oven and let cool slightly.
- Caramelize the Onions: While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and cook slowly for about 30-40 minutes, stirring occasionally, until they are deeply caramelized and golden brown. Stir in 1 tablespoon of balsamic vinegar and cook for another 2 minutes. Remove from heat and set aside.
- Make the Filling: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, apple cider vinegar (or lemon juice), kosher salt, and freshly ground black pepper until combined.
- Assemble the Pie: Reduce oven heat to 375°F (190°C). Roll out the prepared pie crust into a 9-inch pie dish. Spread the roasted butternut squash evenly over the pie crust. Top with the caramelized onions, crumbled feta cheese, green onions, and fresh thyme leaves. Pour the egg and cream mixture over the filling to coat evenly.
- Bake the Pie: Bake in the preheated oven for about 35-40 minutes until the filling is set and the crust is golden brown. A knife inserted into the center should come out clean. Remove from the oven and let cool for 10-15 minutes before slicing and serving.
Notes
- Coarse kosher salt is recommended for seasoning because it provides texture and flavor control; adjust salt levels to taste.
- You can substitute feta cheese with goat cheese for a creamier texture and tangier flavor.
- The apple cider vinegar or lemon juice adds brightness to balance the sweetness of the squash and onions.
- Make sure to fully caramelize the onions for adding depth and sweetness.
- If using a frozen pie crust, thaw before using according to package instructions.
