Roasted Butternut Squash and Feta Pie
Indulge in the comforting flavors of this Roasted Butternut Squash and Feta Pie—a delightful dish that combines sweet, caramelized chunks of roasted butternut squash with the creamy tang of feta cheese, all nestled in a flaky shortcrust pastry. Seasoned with aromatic thyme, and enriched by a velvety egg and cream custard, this savory pie is elevated with sautéed onions and garlic for an added depth of flavor. Perfect for a cozy dinner or an impressive brunch centerpiece, this easy-to-make pie is as versatile as it is satisfying. Garnished with fresh parsley and served warm or at room temperature, it pairs beautifully with a crisp side salad, making it an irresistible addition to your recipe collection.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 200 grams feta cheese
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 3 large eggs
- 200 milliliters heavy cream
- 1 pre-rolled sheet (about 250g) shortcrust pastry sheet
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the butternut squash into 1-inch cubes. Spread them on a baking tray, drizzle with olive oil, and sprinkle with ½ teaspoon salt, ¼ teaspoon black pepper, and dried thyme.
Roast the butternut squash in the oven for 25-30 minutes, or until golden and soft, flipping halfway through. Remove and let cool slightly.
Meanwhile, heat a medium skillet over medium heat. Add a drizzle of olive oil and cook the chopped onion for 5 minutes, or until soft. Add the minced garlic and cook for 1 minute more. Set aside to cool slightly.
In a mixing bowl, beat the eggs and whisk in the heavy cream. Season with the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Stir in the cooled onion and garlic mixture.
Unroll the shortcrust pastry and line a 9-inch pie dish with it, trimming any excess. Prick the pastry base with a fork to prevent puffing during baking.
Scatter the roasted butternut squash into the pastry base, followed by crumbled feta cheese. Pour the egg and cream mixture over the top, ensuring it covers the filling evenly.
Place the pie in the oven and bake for 35-40 minutes, or until the filling is set and the top is golden.
Sprinkle with chopped fresh parsley before serving. Allow to cool for 5-10 minutes before slicing.
Serve warm or at room temperature with a side salad or your favorite greens.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 37.1 g | 14% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 5.7 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 261 mg | 20% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 565 mg | 12% | |
*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.
