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
Scale
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.
