Savory Butternut Squash Pie Recipes

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BUTTERNUT SQUASH PIE



Butternut Squash Pie image

My grandmother taught me how to make this recipe while I was a teenager working on her farm in the summers. For people that find the taste of pumpkin a little strong or just want a change this is a milder but still delicious pie. Hope you like it. Top with whipped cream!

Provided by blaze

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 55m

Yield 16

Number Of Ingredients 14

2 prepared pie crusts
2 ½ cups cooked butternut squash cubes
5 eggs
1 ½ cups brown sugar
1 cup milk
1 cup heavy whipping cream
2 tablespoons all-purpose flour
1 tablespoon butter
1 ½ teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon vanilla extract
¾ teaspoon ground nutmeg
½ teaspoon ground cloves

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.
  • Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts.
  • Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 29.3 g, Cholesterol 81.6 mg, Fat 15.7 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 6.5 g, Sodium 306.5 mg, Sugar 14.8 g

SAVORY WINTER SQUASH PIE



Savory Winter Squash Pie image

Instead of using frozen winter squash, you can roast butternut or acorn squash until tender and then mash it before getting started on this recipe. The bacon roses are a fun garnish, but this winter squash pie can easily be made without them. -Erica Sinclair, Hamilton, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 8 servings.

Number Of Ingredients 23

3/4 cup all-purpose flour
1/2 teaspoon salt
3 tablespoons shortening
3 tablespoons cold butter
2 to 3 tablespoons ice water
8 bacon strips
3 tablespoons maple syrup
3 tablespoons packed brown sugar
1 tablespoon maple syrup
1 tablespoon brown sugar
4 large eggs, room temperature
1 cup frozen cooked winter squash
1/2 cup whole milk
1/2 cup shredded Swiss cheese or part-skim mozzarella cheese
1/2 cup 2% cottage cheese
1/4 cup all-purpose flour
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
Optional: fresh rosemary and fresh thyme leaves

Steps:

  • In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight. , Preheat oven to 375°. For optional bacon roses, brush bacon with 3 tablespoons syrup. Roll bacon strip up; for larger roses use two strips. Secure bottoms with toothpicks. Dip top of each bacon rose in 3 tablespoons brown sugar. Arrange on a foil-lined rimmed baking sheet. Bake until bacon is cooked through, 25-30 minutes., On a lightly floured cutting board, roll dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Brush with syrup and sprinkle with brown sugar. Chill until ready to use., Meanwhile, in a large bowl, whisk eggs, squash and milk until smooth. Stir in cheeses, flour, rosemary, salt, nutmeg, thyme, pepper and cayenne. Pour into a greased 9-in. pie plate. Bake 20 minutes., Working quickly, arrange chilled dough strips over hot filling in a lattice pattern. Trim at edge of pie plate. Bake until crust is golden brown and center is set, 15-20 minutes. Cool 10 minutes on a wire rack before serving. If desired garnish with bacon roses, rosemary leaves and thyme leaves.

Nutrition Facts : Calories 245 calories, Fat 14g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 428mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.

SAVORY BUTTERNUT SQUASH



Savory Butternut Squash image

"The recipe for this tender and flavorful squash came from Russia," writes Natasha Kearns of Philadelphia, Pennsylvania. "My mom used to make this colorful side dish often in summer. It's especially hearty when served over rice."

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 10

1 medium onion, chopped
2 to 3 garlic cloves, minced
2 tablespoons olive oil
4 cups cubed peeled butternut squash
2 cans (14-1/2 ounces each) Italian diced tomatoes
1 cup shredded carrots
1 teaspoon each minced fresh oregano, basil and parsley or 1/4 teaspoon each dried oregano, basil and parsley flakes
1 teaspoon salt, optional
1/4 teaspoon pepper
Hot cooked rice, optional

Steps:

  • In a small skillet, saute onion and garlic in oil until tender. In a 2-qt. baking dish coated with cooking spray, combine the squash, tomatoes, carrots and seasonings. Stir in the onion mixture., Cover and bake at 350° for 60-70 minutes or until squash is tender. Serve over rice if desired.

Nutrition Facts : Calories 84 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 196mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

GREEK CRUSTLESS BUTTERNUT SQUASH SAVORY PIE - BATZINA



Greek Crustless Butternut Squash Savory Pie - Batzina image

This easy traditional Greek pie combines butternut squash and feta, is crustless but crunchy.

Provided by OliveTomato.com

Categories     Appetizer     Side Dish

Time 1h10m

Number Of Ingredients 7

1 pound grated peeled butternut squash
½ pound crumbled feta
1 egg
½ cup milk
1/3 cup olive oil plus more for greasing the pan
salt and freshly ground pepper
3 cups flour

Steps:

  • Preheat oven at 350 degrees F (180 C)
  • In a large bowl mix the milk, the egg, feta (save a handful for sprinkling on top), olive oil and ½ teaspoon salt.
  • Add the butternut squash and mix.
  • Add the flour gradually until you have a thickish dough, it should not be very dense.
  • Empty dough in a large greased pan, the thickness of the dough should be about less than an inch deep-not higher.
  • Sprinkle with the rest of the crumbled feta.
  • Bake for about an hour until golden.
  • Serve slightly cooled with freshly ground pepper. You can also drizzle some honey.

SPICED BUTTERNUT-SQUASH PIE



Spiced Butternut-Squash Pie image

Butternut squash gives this pie a rich, buttery taste, but you can use pumpkin instead; substitute 1 2/3 cups canned pumpkin puree and skip step 1.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h

Number Of Ingredients 9

1 1/2 pounds butternut squash (1 medium), halved lengthwise, peeled, and seeded (see below), and chopped into 1-inch pieces
1 cup half-and-half
3/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs
1/2 recipe Pie Crust for Spiced Butternut-Squash Pie, one disk formed and prebaked
Whipped cream (optional)

Steps:

  • Preheat oven to 350 degrees, with rack in center. Place squash in a medium saucepan, and add enough water to cover. Bring to a boil over high heat; reduce to a simmer, and cook until the tip of a paring knife easily pierces squash, 20 to 25 minutes. Drain, and set aside to cool.
  • Transfer squash to a food processor. Add half-and-half, brown sugar, cinnamon, nutmeg, and salt; puree until smooth, scraping down sides of bowl as needed. Add eggs, and pulse until combined.
  • Place pie crust (in pie pan) on a baking sheet. Pour filling into crust. Bake, rotating once halfway through, until filling is set, 50 minutes to 1 hour (tent loosely with foil if edges are browning too quickly).
  • Cool completely. Serve with whipped cream, if desired.

SAVORY ROASTED BUTTERNUT SQUASH



Savory Roasted Butternut Squash image

This is a very simple side dish of butternut squash flavored with thyme that can go with anything! You can also think of it as a great substitute for a starch. It only takes a little bit of flavorful cheese to bring out the flavor of the squash!

Provided by kris

Categories     Side Dish     Vegetables     Squash

Time 1h

Yield 6

Number Of Ingredients 6

1 butternut squash, peeled and cut into 1-inch cubes
2 tablespoons olive oil
⅛ teaspoon ground thyme
⅛ teaspoon ground black pepper
salt to taste
½ cup shredded Romano cheese (such as Locatelli®)

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil.
  • Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.

Nutrition Facts : Calories 172.1 calories, Carbohydrate 24.8 g, Cholesterol 10.3 mg, Fat 7.4 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 2.4 g, Sodium 127.5 mg, Sugar 4.7 g

SAVORY BUTTERNUT SQUASH PIE



Savory Butternut Squash Pie image

This is a substantial main-course vegetable pie. Use butternut or any other hard squash variety. The pie may be baked up to several hours in advance and reheated to serve. This allows flavors to meld and makes cutting the pie easier.

Provided by David Tanis

Categories     pies and tarts, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
1 large white or yellow onion, chopped (about 1 1/2 cups)
Salt and pepper
2 pounds butternut squash or winter squash, peeled, seeded and cut in 1-inch cubes (about 8 cups)
4 cups shredded kale, chard or other sturdy cooking green (from one 8-ounce bunch)
1 tablespoon roughly chopped sage
1 tablespoon roughly chopped thyme
2 garlic cloves, minced
Pinch of red-pepper flakes
2 (8-ounce) puff pastry rounds, or use 2 (14-ounce) puff pastry rectangles
5 ounces provolone, cut in 1/4-inch cubes (about 1 cup)
3 tablespoons grated Pecorino Romano
1 egg, beaten

Steps:

  • Put oil in a wide skillet over medium-high heat. Add onions, and season generously with salt and pepper. Cook, stirring, until softened and lightly browned, 5 to 7 minutes. Reduce heat if onions are browning too quickly.
  • Transfer onions to a large bowl. Add squash cubes, kale, sage, thyme and garlic. Season with salt and red-pepper flakes, and toss well to coat.
  • Heat oven to 350 degrees. Roll the puff pastry rounds to 12 inches in diameter (or roll and trim pastry rectangles to achieve two 12-inch rounds). Line a 10-inch pie pan or other shallow round baking dish with one 12-inch round of pastry. Add squash filling, piling it high. Sprinkle with provolone and pecorino. Lay the remaining pastry round over filling and crimp edges to seal. Paint the top of pie with beaten egg.
  • Place the pie on a rimmed baking sheet to catch drips. Transfer to oven, and bake for about 1 hour, until pastry is nicely browned and squash is soft when probed with a paring knife. (Start checking at the half-hour mark and the 45-minute mark to make sure the pastry isn't browning too quickly. Tent with foil, if so.) Allow to rest at least 10 to 15 minutes before cutting into large wedges and serving.

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