Name: Savory Butternut Squash Pie
Prep time: 40 min
Cook time: 40 min
Yield: 8
Ingredients: 1 1/4 c. all-purpose flour, plus more for rolling -; 1 tsp. kosher salt -; 1 tsp. granulated sugar -; 1/2 c. cold unsalted butter, cut into ½-inch cubes -; 3 tbsp. cold water -; 2 1/2 c. peeled butternut squash, cut into ¼-inch cubes -; 6 fresh sage leaves, finely chopped -; 2 tsp. kosher salt, divided -; 1 tsp. smoked paprika -; 1/2 tbsp. ground cinnamon -; 1/8 c. olive oil -; 2 yellow onions, thinly sliced -; 4 tbsp. unsalted butter -; 1 tsp. fresh thyme leaves -; 2 eggs -; 1/3 c. heavy cream -; 1/2 c. whole milk -; 1 pinch freshly ground black pepper -; 4 oz. goat cheese, crumbled into ½-inch chunks -; 1 tbsp. hot honey (optional) -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Savory Butternut Squash Pie

1. 1 1/4 c. all-purpose flour, plus more for rolling -

2. 1 tsp. kosher salt -

3. 1 tsp. granulated sugar -

4. 1/2 c. cold unsalted butter, cut into ½-inch cubes -

5. 3 tbsp. cold water -

6. 2 1/2 c. peeled butternut squash, cut into ¼-inch cubes -

7. 6 fresh sage leaves, finely chopped -

8. 2 tsp. kosher salt, divided -

9. 1 tsp. smoked paprika -

10. 1/2 tbsp. ground cinnamon -

11. 1/8 c. olive oil -

12. 2 yellow onions, thinly sliced -

13. 4 tbsp. unsalted butter -

14. 1 tsp. fresh thyme leaves -

15. 2 eggs -

16. 1/3 c. heavy cream -

17. 1/2 c. whole milk -

18. 1 pinch freshly ground black pepper -

19. 4 oz. goat cheese, crumbled into ½-inch chunks -

20. 1 tbsp. hot honey (optional) -

How to cook deliciously - Savory Butternut Squash Pie

1. Stage

Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, mix flour, salt, sugar, and butter until the butter just starts to blend with the dry ingredients but still looks crumbly.

2. Stage

Remove the dough from the mixer and place it on a floured work surface. Add in cold water and lightly knead until it just comes together, being careful not to overmix. Flatten dough into a disk and tightly cover with plastic wrap, then chill for 30 minutes in the refrigerator.

3. Stage

Preheat oven to 400˚F and dust a work surface with flour. Roll out the chilled pie dough into an 11-inch round, brushing off any excess flour. Gently drape over a pie dish and crimp the edges. Prick the bottom of the dough with a fork to create steam holes. Top with parchment paper and pie weights, beans, rice, or sugar. Bake for 20 minutes, remove the pie weights, then bake for another 15 minutes, or until lightly golden. Set aside.

4. Stage

Make the filling: On a baking sheet, toss butternut squash, sage, 1 teaspoon salt, cinnamon, paprika, and olive oil to combine. Roast for about 25 minutes, until fork-tender.

5. Stage

Meanwhile, in a medium-sized skillet over medium-low heat, sauté the onions with the butter and thyme for 30 to 40 minutes, until caramelized. Remove the roasted squash from the oven and reduce oven temperature to 375˚F.

6. Stage

In a medium bowl, whisk together eggs, heavy cream, milk, remaining 1 teaspoon salt, and black pepper. In the par-baked pie crust, arrange caramelized onions, roasted squash, and goat cheese. Pour the egg mixture over top. Cover the crust with foil to prevent burning and bake for 35 minutes, or until the egg is gently set. Let cool for 10 minutes and serve, with a drizzle of hot honey, if using.