Lite Squash Pie
Delight in the comforting flavors of autumn with this Lite Squash Pie, a healthy twist on a classic savory tart. Packed with creamy butternut squash, sautéed onion, and a hint of garlic, this dish achieves a perfect balance of rich and wholesome. The filling, made with protein-packed Greek yogurt, earthy thyme, and nutmeg, is nestled in a golden whole wheat crust and topped with melted Parmesan for a satisfying yet light bite. Ready in just over an hour, this pie makes an impressive main course or side dish for any occasion, from weeknight dinners to holiday gatherings. Serve it warm or at room temperature for a versatile, nutrient-packed treat everyone will love.
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Recipe Information
Ingredients
- 2 cups (peeled, diced) Butternut squash
- 1 tablespoon Olive oil
- 1 medium (diced) Yellow onion
- 2 minced Garlic cloves
- 3 large Eggs
- 1 cup Greek yogurt
- 1.5 cups Shredded Parmesan cheese
- 1 teaspoon Fresh thyme leaves
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 9-inch (pre-made or homemade) Whole wheat pie crust
Instructions
Preheat the oven to 375°F (190°C).
Peel and dice the butternut squash into 1/2-inch cubes. Set aside.
In a medium skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.
Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
Add the diced squash to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the squash starts to soften. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, Greek yogurt, Parmesan cheese, thyme leaves, nutmeg, salt, and black pepper until smooth.
Fold the slightly cooled squash mixture into the egg filling, ensuring the squash is evenly distributed.
Place the whole wheat pie crust in a 9-inch pie dish. Carefully pour the squash filling into the crust, spreading it evenly.
Bake in the preheated oven for 40-45 minutes, or until the filling is set and the top is lightly golden.
Let the pie cool for 10-15 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.1 g | 123% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 5216 mg | 227% | |
| Total Carbohydrate | 142.2 g | 52% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 22.3 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1840 mg | 142% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2065 mg | 44% | |
*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.
