Squash Pie Recipe
American · Main course · 85 min total
A savory pie filled with tender butternut squash, caramelized onions, and Gruyère cheese in a flaky crust, perfect for a cozy dinner.
30
min prep
min prep
55
min cook
min cook
8
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 9-inch pie crust (homemade or store-bought)
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 large eggs
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C). Roll out pie crust and fit into a 9-inch pie dish. Crimp edges and prick bottom with a fork. Line with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and parchment and bake 5 more minutes until lightly golden. Set aside.
- Toss cubed squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until tender. Reduce oven temperature to 350°F (175°C).
- While squash roasts, heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add sliced onion and cook, stirring occasionally, until caramelized, about 15 minutes. Add garlic and thyme; cook 1 minute more.
- In a large bowl, whisk eggs and heavy cream until smooth. Stir in Gruyère, Parmesan, roasted squash, and caramelized onions.
- Pour filling into pre-baked crust. Bake at 350°F for 30-35 minutes until set and golden on top. Let cool 10 minutes before slicing.
- Serve warm or at room temperature.
Tips
- For a vegetarian version, use a crust made with vegetable shortening.
- Leftover pie can be refrigerated for up to 3 days; reheat in a 350°F oven.
- Substitute butternut squash with acorn or kabocha squash.
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