This Savory Butternut Squash Pie with caramelized onions and feta is bursting with flavor! It's the perfect combination of savory, sweet, and salty, and it should be your next baking project!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get weekly updates from me!
Savory Squash Pie
This Savory Butternut Squash Pie recipe was a beloved staple at my former micro-bakery, Shoofly Pie Baking Co. The pie has a distinctive flavor profile, with a subtle sweetness from the butternut squash and caramelized onions that is perfectly balanced by all of the savory elements. I truly adore the sweet and savory combination (see: Goat Cheese and Fig Puff Pastry Tarts, Cream Cheese and Pepper Jelly Puff Pastry Bites, and Caramelized Onion Quiche) because I love the new flavor they create when combined.
I'll say upfront that this pie is a project. When I was making dozens of these at a time, the workload was a bit different than when making just one for your family. To assemble this pie, you'll need to roast butternut squash, caramelize onions, make and blind-bake pie dough, assemble the filling, and bake the pie.
Are you still with me? Please...still be with me, it's worth it!
Just like I did in my micro-bakery days, it's best to break down these steps and complete them over a few days, and I'll share the best ways to do that below.
So, let's get to making it, shall we? The article below details all the information you need to know to make this successfully, concluding with the recipe at the end. You can jump around using the menu below, or skip to the end of the article for the full recipe.
Jump to:
Ingredients Needed and Substitutions
Here is a brief overview of the ingredients needed. The recipe card lists the full recipe with quantities and detailed instructions (located below this article).
- prepared pie crust (see below for options)
- butternut squash (honeynut squash is the new kid on the block and would be equally as delicious in this pie, and you can even leave the skin on those for an additional textural component)
- feta cheese (feta is so great in this, but goat cheese would also be a delicious addition)
- onions (use yellow onions, red onions or sweet onions)
- coarse kosher salt (This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.)
- balsamic vinegar
- eggs
- whole milk
- heavy cream
- olive oil
- apple cider vinegar (or lemon juice)
- green onions (this is an onion pie, but the green onions add another savory onion element which is a welcome addition)
- fresh thyme leaves (or dried if you are in a pinch)
Options for Pie Crust
I love baking with whole grains, and I especially love whole-grain pie crusts with savory pies. Included in the recipe is a link to my favorite Spelt Pie Crust, which is what I typically use when I make this pie. A Whole Wheat Pie Crust would also be great here. If you want something a little more classic, you could use my Butter Pie Crust (which you can make by hand, in the food processor or in a standmixer), Flaky Pie Crust, or my 3-ingredient Sour Cream Pie Crust.
Why You Need to Blind-Bake
One of the most feared outcomes for pie bakers is a "soggy bottom" pie. This can happen when the pie is baked at too low a temperature for the pie crust to be fully baked.
For this Butternut Squash Pie, the pie crust must be partially blind baked at a higher temperature of 425ºF to properly cook the pie crust before cooking the filling, which is baked at 375º.
Many people are intimidated by blind-baking a pie crust, but it's actually quite simple to do if you follow a few easy tips and tricks. The recipe includes instructions on how to do it below, but if you are new to blind baking, check out this Blind Baking Tutorial for a deeper dive into this subject.
Step-By-Step Recipe Overview
This is a quick visual overview of the steps needed to make this recipe. This is not the actual recipe, which is located at the end of this article and has much greater detail to ensure success.
Step 1: Make the pie crust and chill it.
Step 2: Make the caramelized onions.
Step 3: Dice and roast the butternut squash.
Step 4: Roll out and blind-bake the pie crust.
Step 5: Mix the filling together.
Step 6: Fill the blind-baked pie shell and bake.
How to Tell When It's Done
This savory pie includes an egg custard as part of the filling, so it's technically a quiche. Baking a quiche well requires ensuring that the eggs are fully cooked and set without crossing the line and becoming overbaked, which can lead to a tough, rubbery texture in the filling.
For a perfectly cooked quiche, look for the filling to be puffed almost entirely across the pie with a slight golden hue along the edges. The middle of the pie should reach an internal temperature of around 180°F.
The quiche should cool for about 10 minutes before serving, at this point, the filling will deflate slightly to form a flat surface.
Make-Ahead Suggestions
Many of the steps needed to complete this pie can be done several days ahead. The pie dough, roasted butternut squash, and caramelized onions can all be done up to 3 days ahead, if not more. But, the easiest way to make this recipe is to do it in two stages:
Day 1:
- make pie dough (see note below for what type of pie crust works here)
- caramelize onions
- roast squash
Day 2:
- roll out dough
- blind-bake pie dough
- assemble and bake the pie
More Savory Pies
I am so honored when you make a recipe from my site! If you make this Savory Butternut Squash Pie, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe, feel free to comment here, and tag me on Instagram!
PrintFull Recipe
Savory Butternut Squash Pie
This Savory Butternut Squash Pie with Caramelized Onions and Feta is bursting with flavor! It's one of those pies that you take a bite out of and just marvel at how flavorful it is! It's sweet, it's savory, and salty and should be your next baking project!
- Prep Time: 00:30
- Cook Time: 01:20
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Savory Pie
- Method: Bake
- Cuisine: American
Ingredients
- 1 medium (about 2 pounds) butternut squash, peeled and diced to ¼” pieces (about 2-½ cups prepped)
- 3 tablespoons olive oil, divided
- coarse kosher salt (see note)
- 3 large onions (about 3 pounds), peeled, halved and sliced
- 1 tablespoon balsamic vinegar
- 1 (9-inch) Spelt Pie Crust or Butter Pie Crust, prepared
- 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 fresh ground black pepper
- ½ cup (60 grams) crumbled feta cheese
- 2 green onions, sliced thin
- 1 teaspoon fresh picked thyme leaves
Instructions
Prepare the Onions and the Squash:
- Preheat the oven to 400ºF and set racks in the lower and middle parts of the oven.
- On a rimmed baking sheet, toss together the butternut squash, 1 tablespoon of olive oil, and a big pinch of salt. Roast in the preheated oven on the middle rack for 30 minutes, tossing halfway through, until the squash is tender with some caramelized bits. Remove and let cool to room temperature.
- Meanwhile, In a wide, heavy-bottomed pan, heat the remaining 2 tablespoons of oil on medium heat. Add the onions and cook for 10 minutes, stirring a few times to make sure all of the onions get contact with the pan and start to soften.
- Add a pinch of salt and stir to combine. Lower the heat to medium-low and let the onions sit undisturbed for 20 minutes.
- Continue to cook for 15 more minutes, stirring the onions every 5 minutes at this point, a total of 3 times.
- Stir in the balsamic vinegar and cook for about 5 more minutes. This is the point where the onions have the optimum texture and taste.
- If you’d like your onions to be completely reduced and jammy, cook, stirring often, for another 10-15 minutes, but this is optional! Set aside to cool.
Prepare the Pastry:
- Roll out the pie dough to an 11-inch circle. Fit the pastry into a 9-inch pie plate, making sure to press the pastry into the sides and the bottom. Crimp the edges as desired. Prick the bottom of the dough all over with a fork. Place the pie shell in the freezer for 15 minutes.
- Increase the oven temperature to 425ºF.
- Once chilled, line the pie shell with a round piece of parchment paper, then add pie weights (I recommend dry rice or beans or lentils), making sure to push the pie weights to the edges.
- Bake on the lower rack for 20 minutes, then remove from the oven and carefully remove the parchment and pie weights. Return to the oven and bake for an additional 5 minutes. Set aside until ready to use.
Assemble and Bake:
- Lower the oven temperature to 375ºF.
- In a large bowl, whisk together the eggs, milk, cream, apple cider vinegar, salt, and pepper. Mix in the roasted squash, 1 cup of the caramelized onions, feta cheese, green onions, and thyme. Pour the filling into the parbaked crust.
- Bake on the middle rack for 35-40 minutes or until the filling is completely set. Transfer to a wire rack to cool. Let the pie cool for at least 5-10 minutes before slicing.
- Serve warm or at room temperature.
Notes
You will only need 1 cup of the caramelized onions for the filling. Use any leftover for another use.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by half for volume.
You can complete many of the steps to this pie ahead of time. You can make the pie dough up to 3 days ahead of time (or longer if you freeze it, read more about that here) and caramelize the onions and roast the squash 3-5 days ahead of time. The entire pie can be made up to 1 day ahead of time and reheated in 350ºF until warm.
Some of the links on this page may be affiliate links. Everyday Pie is a participant in the Amazon Associates Program. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.
Kimberly Stroud
This pie is amazing! Baking it again today for 2nd time using the spelt crust and can’t wait to see how much better it tastes. I also added chicken breast and more eggs this time, so it’s a whole meal basically. A dollop of sour cream and you’re good to go!
Melissa Barcellos
I followed this recipe exactly, and it turned out perfect. Very yummy!
Elsie
Absolutely delicious! Would make it again but over two days as you suggest instead of one. Also I think I would spread the onions and squash on the bottom and then mix eggs, milk and cheese and pour on the top. Would love more vegetarian tasty recipes.
Mary Ellen
Wow, VERY tasty! I was looking for pumpkin/squash recipes, and this looked good and different. The carmelized onion and roasted squash were a perfect foil to the feta, and everything was bound by a nice, smooth custard. I did add some chopped bacon, which I liked. Next time, I may sprinkle some chopped walnuts or pecans on top! Definitely making this again!
Julie Elliott
Is there something you can use instead of eggs to make it vegetarian?
Brian
Made this tonight. I used sweet potato instead of butternut and added a half teaspoon of red pepper flakes. Pie was excellent, full of flavor. Takes time to put together but well worth it
Adele
Can this be cooked and then frozen?
Adele
Can the cooked pie be frozen?
Kelli Avila
I have frozen it successfully! I don't think the texture suffered at all.
Joseph Vranicar
I used a whole small butternut squash and a few multicolored carrots for my base. A whole chunk of Humboldt Fog Goat cheese and some feta was added for the cheese. This recipe was especially tasty with a touch of allspice and a handful of fresh diced sage. I also did not caramelize my onions, just diced up a half of a red and white onion. Temperature and time seems to be accurate, although it was a little mushy eating it right out of the oven it was definitely cooked throughout and tasted amazing (some did not care for the texture, but still enjoyed the taste!)
Kelli Avila
So glad you made it your own and enjoyed! -Kelli
Madeleine
Just made this tonight for company. The four of us ate the whole tasty pie and our friend left with the recipe! Served it with a salad and it was a perfect vegetarian meal!
Lucy
Had a sunburst squash and tried this recipe.Substituted cream/ milk with creme fraiche and had no thyme so used a small bit of fennel. Turned out really well. Definitely worth carmelising onions this way. Thanks!
Kelli Avila
That sounds delicious, Lucy!
Corey
So delicious! We made it twice in 3 weeks we loved it so much!
Barbara
Love this. So good. I made it today I roasted squash a few days ago but did everything else today. It is delicious. Thanks for sharing
Kelli Avila
Thanks for sharing! I'm so happy you enjoyed it 🙂
Amy
This was so tasty! I didn't have the thyme leaves or green onions, but it was still good. Definitely time consuming, so preparing some of the elements beforehand would certainly help out. I'll definitely be making it again, with double quantities for an extra deep quiche 🙂
Kim
This was amazing!!! I didn’t have green onions so I topped it with prosciutto instead- so good! I made the crust, roasted squash and caramelized onions a day ahead and it saved so much time! Will definitely make again
Kelli Avila
Thanks for stopping by and sharing your experience, Kim 🙂
Heidi
Trying your recipe tonight. It's looking and smelling delicious over here. Just thought that you might like to know that your directions are lacking when to add the feta. 🙂
Kelli Avila
Hi Heidi! Thanks for stopping by! And for catching that 🙂 It's updated: you add it to the filling right before pouring into the pie shell. Hope you love it!
Laura
This pie was a big hit and I can't wait to make it all through fall and winter! The flavors were excellent and the recipe for caramelized onions was the easiest and most delicious I've tried.
Kelli Avila
Laura I'm so glad you liked it! Thanks for stopping by to let me know!