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Butternut Squash, Caramelized Onion and Feta Pie

June 3, 2019 by Kelli Avila 6 Comments

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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!Slice of savory butternut squash pie

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!

Savory butternut squash pie ingredients

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:

  • Make Pie Dough
  • Caramelize Onions

Day 2:

  • Roast squash
  • Roll out dough
  • Par bake dough
  • Bake Pie

Mixing bowl of pie ingredients

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.

If you like this savory pie, check out these others:

  • Zucchini Pie with Goat Cheese and Herbs
  • Corn, Hot Pepper and Feta Pie
  • Ricotta and Pepperoni Pie

MAKE SURE TO TAG @EVERYDAYPIE ON INSTAGRAM OR COMMENT BELOW IF YOU HAVE QUESTIONS ABOUT THIS RECIPE OR IF YOU MAKE THIS SAVORY BUTTERNUT SQUASH PIE!

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Butternut Squash, Caramelized Onion and Feta Pie

★★★★★ 5 from 2 reviews
  • Author: Kelli Avila
  • Prep Time: 01:00
  • Cook Time: 01:00
  • Total Time: 2 hours
  • Yield: 1-9" Pie 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Savory Pie
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Description

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!


Scale

Ingredients

  • 1–9” Pie Crust or Gluten-Free Crust
  • 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

  1. Preheat oven to 400ºF.
  2. 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.
  3. If you haven’t done so already, caramelize the onions now. Check out this post for recipe.
  4. 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 20 minutes, then remove from oven and remove the parchment and pie weights. Return to oven and bake for an additional 10 minutes. Set aside until ready to use.
  5. 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 feta, thyme leaves, green onions, 1 cup of caramelized onions and butternut squash.
  6. Turn the oven temperature down to 375.
  7. Bake pie: Pour filling into the par-baked pastry and bake for 30 minutes or until the eggs are set throughout the pie. Cover the pie crust edges with aluminum foil if they are browning too quickly.
  8. Let pie cool for about 10 minutes before slicing.

Notes

  1. 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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Filed Under: Baking, Fall, Gluten-Free, Savory Pies, Vegetarian, Winter Tagged With: butternut squash, caramelized onion, dinner pie, eggs, feta, onion, thyme

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Reader Interactions

Comments

  1. Laura

    September 8, 2019 at 5:43 pm

    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.

    ★★★★★

    Reply
    • Kelli Avila

      September 9, 2019 at 11:43 pm

      Laura I’m so glad you liked it! Thanks for stopping by to let me know!

      Reply
  2. Heidi

    September 20, 2019 at 12:46 pm

    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. 🙂

    Reply
    • Kelli Avila

      September 20, 2019 at 1:02 pm

      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!

      Reply
  3. Kim

    September 28, 2019 at 10:04 am

    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

    ★★★★★

    Reply
    • Kelli Avila

      September 28, 2019 at 11:58 am

      Thanks for stopping by and sharing your experience, Kim 🙂

      Reply

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Welcome Everyday Pie!
I’m Kelli, and welcome to my space where I share all about pie! You’ll find not only recipes for easy pies you can bake on any day of the week, but also baking and cooking basics that will get you to where you can create your own pie with what you have on hand anytime. Read more here

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