Elegant Mushroom Squash Pie
Delight your taste buds with our decadent Elegant Mushroom Squash Pie, a savory masterpiece that blends earthy, roasted butternut squash with caramelized onions, sautéed cremini mushrooms, and the nutty richness of Gruyère cheese. Nestled in a flaky, golden pie crust brushed with a glistening egg wash, this dish is elevated with fragrant fresh thyme and a creamy sauce that ties it all together. Perfect for a cozy dinner or a sophisticated gathering, this 9-inch pie is as stunning as it is delicious, serving up to six. With its balance of creamy, cheesy filling and crisp crust, this recipe transforms simple ingredients into a show-stopping vegetarian dish that’s sure to become your next favorite comfort food.
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Recipe Information
Ingredients
- 1 medium-sized butternut squash
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 1 large (thinly sliced) yellow onion
- 3 cloves (minced) garlic
- 300 grams (sliced) cremini mushrooms
- 1 tablespoon (chopped) fresh thyme
- 125 milliliters heavy cream
- 100 grams (shredded) Gruyère cheese
- 1 9-inch (thawed) frozen pie crust
- 1 (beaten for egg wash) egg
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the butternut squash into 1/2-inch cubes. Toss with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread the squash evenly on a parchment-lined baking sheet.
Roast the squash in the oven for 20-25 minutes, turning halfway, until tender and slightly caramelized. Set aside to cool.
In a large skillet, melt the butter and remaining 1 tablespoon olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized (about 15 minutes).
Add the minced garlic to the onions and cook for 1 minute until fragrant.
Increase the heat to medium-high and add the sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown. Stir in the thyme, remaining salt, and remaining black pepper.
Reduce the heat to low, then stir in the heavy cream. Simmer for 1-2 minutes, allowing the mixture to thicken slightly. Remove from heat and fold in the roasted squash and shredded Gruyère cheese.
Roll out the thawed pie crust into a 9-inch pie dish if not already in place. Prick the bottom with a fork to prevent bubbling.
Spoon the filling into the pie crust, spreading it evenly.
Brush the edges of the crust with the beaten egg to ensure a golden finish.
Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.2 g | 281% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 4354 mg | 189% | |
| Total Carbohydrate | 232.8 g | 85% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 28.3 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 1455 mg | 112% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3844 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
