Don’t let the word pie fool you. This is a savory dinner pie. Not a sweet Thanksgiving dinner kind of pie. It could be a quiche but there’s no cheese. Or a tart. But the original recipe didn’t call it that. So I’m not either.
Whatever you want to call it, it’s kind of amazing.
It was a huge hit with my entire family—young (30), old (96!), and everything in between.
For the meat eaters in the family, it was served with a rotisserie chicken (bought) and garlicky green beans. For The Hubster and I, it was the main dish.
Hearty and satisfying.
This is a Sunday afternoon, special occasion, Thanksgiving dinner, hearty treat kind of meal. It’s definitely worth every second spent working on it. And fills the house with some amazingly delicious aromas. It just takes a bit of time to make.
Savory Butternut Squash Pie
- 2 1/4 cups whole wheat flour
- 1 tsp salt
- 3/4 cup vegetable shortening
- 6 tbs ice water
- 1 3-pound butternut squash, peeled and cut into 1-inch cubes
- 3 tbs extra virgin olive oil divided
- Salt and pepper to taste
- 1 yellow onion thinly sliced
- 2 tbs apple cider
- 1/2 cup pecans roughly chopped
- 2 eggs lightly beaten
- 1 cup fresh bread crumbs
In large bowl mix flour and salt. With 2 butter knives used scissor-fashioned, cut in shortening until mixture resembles coarse crumbs. (See video for visual).
Sprinkle in ice water (seriously, it should be water with ice cubes in it), 1 tbs at a time. Mix lightly with fork after each addition, until dough is just moist enough to hold together.
Roll into a ball. Flatten and wrap with saran wrap. Refrigerate for at least 15 min.
On lightly floured surface, roll 1 disk as round as you can and wide enough to fill the bottom of your pie dish with some overlap to crimp around the edge. It helps to sandwich the dough between two pieces of wax paper so that it doesn’t stick. (Again, see video for visual).
Place pie crust into pie pan. Set aside.
Preheat oven to 400°F.
In a large bowl, toss squash with 2 tbs olive oil, salt and pepper.
Arrange squash in a single layer on a large baking sheet.
Roast, tossing occasionally, until squash is tender and golden brown, 25 to 30 minutes.
Transfer to a large bowl and set aside.
Meanwhile, heat remaining 1 tbs oil in a large skillet over medium high heat. Add onion and cook, stirring often, until browned, 7 to 9 minutes.
Add cider and cook, scraping up any brown bits, for 1 minute more.
Add onion to bowl with squash then add walnuts, egg, bread crumbs, salt and pepper and toss gently to combine.
Transfer mixture to pie crust, pat down lightly and bake until crust is golden brown and filling is hot, about 40 minutes.
Set aside to let cool for 10 minutes before slicing and serving.