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!
Savory Butternut Squash Pie Recipe
This Savory Butternut Squash Pie recipe is a leftover from my old pie company, Shoofly Pie Baking Co. This one might have been one of my favorites, so I knew I needed to bring it to this website. I was hesitant at first because, there ARE a lot of steps to make it. When you are baking pies for sale, those recipes don’t always translate well when you are instructing others to replicate them because not everyone wants to spend hours in the kitchen for one pie! But, I’ll just start by saying: this one is worth it. Truly! The flavors are so deep and nuanced that you’re going to feel the same.
So what’s the best way to tackle a baking project that takes a few steps to make? Break it down and spread it out over a few days!
To assemble this pie, you’ll need to:
- Roast diced butternut squash
- Caramelize Onions
- Make Pie Dough
- Par Bake Pie Dough
- Mix Together Filling
- Bake the Pie
Are you still with me? Please…still be with me, it’s worth it!
Here are some ways to prep ahead:
Mane of the steps needed to complete this pie can be done several days ahead. The pie dough, roasted butternut squash and caramelized onion can all be done 3 days ahead if not more. But I find the easiest way to make this recipe is to do it in two steps.
Day 1:
Day 2:
- Roast squash
- Roll out dough
- Par bake dough
- Bake Pie
What to serve with this pie:
This pie is RICH, in a good way of course! But anything that is rich in taste is complemented well by adding in some acid, so if it were me (and it often is) I’d serve this pie with a green salad with a nice tangy dressing! This pie would be great as a vegetarian option at a holiday meal, or served a special dinner.
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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!
Ingredients
- 1 pie dough from basic butter pie pastry or gluten-free basic butter pie pastry
- 1 tablespoon olive oil
- 2.5 cups (about 20 ounces) butternut squash, diced to ¼” pieces
- 1 cup caramelized onions
- 2 eggs
- ¾ cup half and half (or sub in ½ milk and ½ cream)
- 2 teaspoon lemon juice
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- ½ cup feta cheese
- 1 teaspoons fresh thyme leaves
- 2 green onions, sliced thin
Instructions
- Preheat oven to 400ºF.
- Roast squash: Place diced butternut squash on a rimmed baking sheet with 1 tablespoon oil and season with salt and pepper, and toss to evenly coat. Roast in the oven, tossing half way through for 30 minutes. Remove and let cool slightly.
- If you haven’t done so already, caramelize your onions now. Check out this post for recipe.
- Prepare pastry: Roll out your pie pastry into a 11” circle. Place the pastry inside of a 9” pie pan and prick the bottoms and side with a fork to help steam escape. Crimp or decorate the edges as desired. Line the pastry with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils). Bake for 15 minutes, then remove from oven and remove the parchment and pie weights. Return to oven and bake for an additional 5 minutes. Set aside until ready to use.
- Make filling: In a large bowl whisk together the eggs, half and half, lemon juice, salt and pepper until completely combined. Then fold in the thyme leaves, green onions, 1 cup of caramelized onions and butternut squash.
- Turn the oven temperature down to 375.
- Bake pie: Pour filling into the par-baked pastry and bake for 30 minutes or until the eggs are set throughout the pie.
Notes
- 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.
Keywords: savory butternut squash pie
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