Description

This Savory Butternut Squash Pie is a delightful combination of roasted butternut squash, caramelized onions, and feta cheese baked in a flaky pie crust. With its creamy, rich texture and subtle sweetness paired with tart and savory flavors, this dish is perfect for special occasions or as a wholesome vegetarian main course. Make-ahead friendly and full of comforting flavors, this recipe will be a favorite addition to your culinary repertoire.

Ingredients

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For the Filling:

1 medium (about 2 pounds) butternut squash, peeled and diced into 1/4-inch pieces (about 2–1/2 cups prepped)
3 tablespoons olive oil, divided
Coarse kosher salt (see notes)
3 large onions (about 3 pounds), peeled, halved, and sliced
1 tablespoon balsamic vinegar
2 large eggs
1/2 cup (115 grams) whole milk
1/4 cup (55 grams) heavy cream
2 teaspoons (15 grams) apple cider vinegar (or lemon juice)
1 teaspoon (3 grams) coarse kosher salt
1 teaspoon freshly ground black pepper
1/2 cup (60 grams) crumbled feta cheese
2 green onions, thinly sliced
1 teaspoon fresh thyme leaves

For the Pastry:

1 (9-inch) pie crust (Spelt Pie Crust or Butter Pie Crust), prepared

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Instructions

Prepare the Onions and Squash
Preheat the oven to 400ºF and set the oven racks to the lower and middle positions. Toss the diced butternut squash with 1 tablespoon of olive oil and a pinch of coarse salt on a rimmed baking sheet. Roast on the middle rack for 30 minutes, tossing halfway through, until the squash is tender and caramelized. Let cool to room temperature.
Meanwhile, heat the remaining 2 tablespoons of olive oil in a heavy-bottomed pan over medium heat. Add the sliced onions and cook for 10 minutes, stirring occasionally. Lower the heat to medium-low, add a pinch of salt, and let the onions cook undisturbed for 20 minutes. Stir every 5 minutes for the next 15 minutes, then mix in the balsamic vinegar, cooking for an additional 5 minutes. For a jammy texture, cook while stirring for another 10-15 minutes, if desired. Set onions aside to cool.
Prepare the Pastry
Roll out the pie dough into an 11-inch circle and fit it into a 9-inch pie plate, pressing it into the sides and bottom. Prick the bottom of the dough with a fork and freeze the pie shell for 15 minutes. Increase the oven temperature to 425ºF. Once chilled, line the pie shell with parchment paper and add pie weights (such as dry beans or rice), ensuring the weights evenly cover the edges.
Bake on the lower rack for 20 minutes. Remove the parchment and weights, then bake for an additional 5 minutes. Allow the crust to cool before adding the filling.
Assemble and Bake
Lower the oven temperature to 375ºF. In a mixing bowl, whisk together the eggs, milk, cream, apple cider vinegar, salt, and pepper. Stir in the roasted butternut squash, 1 cup of caramelized onions, feta cheese, green onions, and thyme. Pour the filling into the parbaked crust.
Bake the pie on the middle rack for 35-40 minutes or until the filling sets completely. Cool on a wire rack for at least 5-10 minutes before slicing. Serve warm or at room temperature.

Notes

You only need 1 cup of caramelized onions for the filling; any excess can be refrigerated and repurposed for other dishes like sandwiches or soups.
For seasoning, Diamond Crystal kosher salt is recommended. If substituting with Morton’s kosher salt or fine salt, reduce the quantity by half.
This recipe includes several make-ahead options! You can prepare the pie dough up to 3 days in advance (or freeze it for longer), and the caramelized onions and roasted squash can be made 3-5 days ahead. The fully assembled pie can also be made 1 day ahead and reheated at 350ºF until warm.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 7g
Sodium: 500mg
Fat: 17g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 3g
Protein: 7g
Cholesterol: 50mg