This Savory Butternut Squash Pie with Caramelized Onions and Feta is bursting with flavor! It's sweet, it's savory, and salty and should be your next baking project!
Savory Squash Pie
This Savory Butternut Squash Pie recipe was a fan favorite from my former pie company, Shoofly Pie Baking Co. This pie has such a unique flavor with the hint of sweetness from butternut squash and the caramelized onions, that is balanced by the savory elements.
I was hesitant at first to share it 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
- blind bake pastry
- 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:
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 3 days ahead if not more. But I find the easiest way to make this recipe is to do it in two steps.
- make pie dough (see note below for what type of pie crust works here)
- caramelize onions
- roast squash
- roll out dough
- blind bake pie dough
- bake Pie
Pie Crust Options
There are a few different options to choose from to make this pie with. You can go classic with a butter pie crust, or go a little more savory with a spelt pie crust (my favorite) or whole wheat pie crust. See all the options below.
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:Print
Butternut Squash, Caramelized Onion and Feta 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: 01:00
- Cook Time: 01:00
- Total Time: 2 hours
- Yield: 1-9" Pie
- Category: Dinner
- Method: Bake
- Cuisine: Savory Pie
- 1-9" Spelt Pie Crust or Butter 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 teaspoon fresh thyme leaves
- 2 green onions, sliced thin
- 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 the 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 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.
- 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.
- Turn the oven temperature down to 375.
- Bake pie: Pour filling into the par-baked pastry and bake for 35-40 minutes or until the eggs are set throughout the pie. Cover the pie crust edges with aluminum foil if they are browning too quickly.
- Let pie cool for about 10 minutes before slicing.
- 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 Squash Pie
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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.
Laura I'm so glad you liked it! Thanks for stopping by to let me know!
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. 🙂
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!
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
Thanks for stopping by and sharing your experience, Kim 🙂
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 🙂
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
Thanks for sharing! I'm so happy you enjoyed it 🙂
So delicious! We made it twice in 3 weeks we loved it so much!
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!
That sounds delicious, Lucy!
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!
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!)
So glad you made it your own and enjoyed! -Kelli
Can the cooked pie be frozen?
I have frozen it successfully! I don't think the texture suffered at all.
Can this be cooked and then frozen?
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
Is there something you can use instead of eggs to make it vegetarian?