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!
- 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