Best 9 Savory Squash Pie Recipes

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Indulge in a culinary journey with our savory squash pie, a delightful dish that combines the best of autumn flavors. This savory pie features a flaky, golden crust encasing a creamy, flavorful filling made from butternut squash, aromatic spices, and a hint of sharp cheddar cheese. Each bite offers a perfect balance of sweet and savory, with a velvety texture that will tantalize your taste buds. Whether you're a seasoned baker or a novice in the kitchen, our detailed recipe instructions will guide you through the process of creating this delectable pie. From preparing the flaky crust to roasting the butternut squash and assembling the pie, we've included all the necessary steps to ensure your pie turns out perfectly. Along with the classic savory squash pie, we've also included variations to cater to different dietary preferences. Discover a gluten-free version made with a crispy almond flour crust, a vegan alternative with a creamy cashew filling, and even a mini quiche variation for a fun and elegant appetizer. These variations offer a range of options to suit your dietary needs and preferences, ensuring that everyone can enjoy the deliciousness of squash pie.

Let's cook with our recipes!

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.

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

YELLOW OR ZUCCHINI SQUASH PIE



Yellow or Zucchini Squash Pie image

This recipe was given to my mom from a lady who works with her. I love it and so does my husband, and he hates squash.

Provided by southern chef in lo

Categories     Cheese

Time 40m

Yield 1 10-inch pie, 6-8 serving(s)

Number Of Ingredients 10

4 cups zucchini (can mix the squash if desired) or 4 cups yellow squash, chopped into cubes (can mix the squash if desired)
1 medium onion, chopped
1/2-1 cup butter
1 teaspoon oregano
1 teaspoon basil
salt and pepper
2 eggs, beaten
2 cups mozzarella cheese, shredded
1 (8 ounce) package crescent rolls
1 tablespoon Dijon mustard

Steps:

  • Melt butter in skillet. Add squash, onions, salt and pepper, and spices. Cook until tender.
  • In a small bowl mix together the eggs and the cheese; add to the squash mixture.
  • Line one 10 inch pie pan or a square pan with the rolled out cresent rolls. Spread 1 tablespoon of dijon mustard on the crust. Pour the squash mixture into the pan.
  • Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 411, Fat 28.1, SaturatedFat 15.8, Cholesterol 151.1, Sodium 602.4, Carbohydrate 25.1, Fiber 2.6, Sugar 5, Protein 15.4

SUMMER SQUASH PIE



Summer Squash Pie image

This is a tasty way to use up some of the extra zucchini and squash from your vegetable garden.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 13

1 unbaked pastry shell (9 inches)
1 large egg, lightly beaten
2-1/2 cups sliced zucchini (1/4 inch slices)
2-1/2 cups sliced yellow summer squash (1/4 inch slices)
1 teaspoon canola oil
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 large tomato, sliced
1 cup shredded cheddar or part-skim mozzarella cheese
3/4 cup mayonnaise

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; brush lightly with egg. Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°, In a large nonstick skillet, saute zucchini and yellow squash in oil for 10 minutes or until very tender. Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes. Combine the cheese and mayonnaise; spread over the top. , Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers.

Nutrition Facts : Calories 357 calories, Fat 29g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 459mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

BUTTERNUT SQUASH PIE



Butternut Squash Pie image

This is a pie of exceptional delicacy. Unlike traditional pumpkin pie, no vegetal tones or stodgy finish mar the radiance of this pie, which stops just short of a custard and glows with the burnish of spice. The candied squash and ginger relish adds freshness and bite to an otherwise rich and creamy pie.

Provided by The New York Times

Categories     pies and tarts, dessert

Time 2h

Yield 1 9-inch pie

Number Of Ingredients 23

1 1/4 cups/183 grams all-purpose flour
Scant 1/2 teaspoon salt
2 tablespoons/23 grams solid vegetable shortening, chilled
5 tablespoons/71 grams cold unsalted butter, in 5 pieces
1 large egg, beaten
2 large eggs plus 2 egg yolks
1 1/2 teaspoons vanilla extract
1/2 cup/100 grams dark brown sugar
1/4 cup/50 grams granulated sugar
1/4 teaspoon fine sea salt
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Pinch cayenne pepper
1 1/2 cups/355 grams roasted squash purée (see note)
1 1/4 cups/295 milliliters heavy cream
Whipped cream, for garnish (optional)
3/4 cup finely diced peeled butternut squash
1 1/2 tablespoons finely diced lemon peel (cut from thin lemon slices)
1 1/2 tablespoons lemon juice
3 tablespoons sugar
Scant 1/2 teaspoon salt
2 tablespoons finely diced candied ginger

Steps:

  • Make the crust: Combine flour and salt in food processor bowl, and pulse. Remove lid, scatter vegetable shortening and butter over surface, and pulse 5 or 6 times.
  • Combine beaten egg and 3 tablespoons ice water. Pulse liquid into dry ingredients, continuing until mixture is evenly moist and dough looks curdy, about 10 seconds. Turn onto work surface, and press firmly into disk, adding drops of water if dough feels dry. Wrap in plastic wrap and refrigerate at least 30 minutes or overnight.
  • Roll dough into 15-inch round on lightly floured surface, about 1/8 inch thick, and fit into shallow 9-inch pie pan. Trim and crimp edges, cover with plastic wrap and refrigerate 1 hour. Meanwhile, place large pizza stone on lowest rack in oven, and heat at 425 degrees for 1 hour. (If you don't have a pizza stone, you can go without. It can help prevent a soggy bottom crust.)
  • Line chilled pie pan with aluminum foil and fill with dried beans or pie weights. Bake on pizza stone for 25 minutes. Remove foil, and bake until crust dries out and crimped edges begin to color, 3 to 5 minutes. Lower oven heat to 300 degrees.
  • While crust bakes, prepare filling: Combine eggs, vanilla, sugars, salt and spices in food processor, and process until smooth. Add squash purée, and process until smooth. With machine running, pour in heavy cream, and process to combine.
  • Scrape filling into hot prebaked shell, and bake on pizza stone for 20 minutes. Turn the oven up to 325 degrees and continue baking for another 20 to 25 minutes until filling is set two-thirds of the way in from the perimeter and the center still jiggles, about 40 to 45 minutes total (custard will continue to cook after pie is removed from oven). Tent edges loosely with foil if browning too quickly.
  • Meanwhile, prepare the candied squash and ginger relish, if using: Combine squash, lemon peel, lemon juice, sugar and salt in small bowl, and stir well. Macerate 30 minutes. Turn into small saucepan and cook over low heat, stirring frequently, until tender and liquid is reduced by half, about 10 minutes. Remove from heat and cool. Add ginger and mix well.
  • Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream and the relish, if desired.

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.

SAVORY BUTTERNUT SQUASH CROSTATA



Savory Butternut Squash Crostata image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 9

One 1 1/4-pound butternut squash, sliced 1/3-inch thick
1 red onion, sliced 1/4-inch thick
2 tablespoons olive oil
Kosher salt
One 9-inch refrigerated pie crust, chilled
Half 5.2-ounce container herbed cheese, such as Boursin
1 tablespoon chopped pistachios
1/2 cup baby arugula
1 tablespoon pomegranate seeds

Steps:

  • Preheat the oven to 375 degrees F.
  • Scatter the squash and onions on a rimmed baking sheet, drizzle with the olive oil and season with 1/2 teaspoon salt. Toss well to coat evenly.
  • Roast until the squash is tender all the way through and the onions are soft and turning golden brown, 28 to 30 minutes. Let cool slightly.
  • Unroll the pie crust onto a nonstick baking sheet. Crumble half of the cheese over the crust, leaving a 2-inch border. Top with the roasted onions and then shingle with the squash in circles. Fold the crust borders up and over the filling, crimping every 2 inches or so. Sprinkle the exposed squash with the pistachios and the remaining cheese.
  • Bake until the crust is golden brown and the cheese is melted, about 30 minutes. Let cool for 5 minutes, then sprinkle with the arugula and pomegranate seeds.
  • Slice and serve warm or at room temperature.

SQUASH PIE



Squash Pie image

A wonderful use for fall squash. If there is too much filling, surplus may be baked in custard cups set in pan of hot water. Do not bake together with the pie, because the steam from the water will make the pie soggy.

Provided by Carol

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Yield 8

Number Of Ingredients 10

1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch salt
1 tablespoon butter, melted
½ teaspoon ground ginger
2 cups hot milk
2 pounds butternut squash
3 eggs

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
  • Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
  • Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

Nutrition Facts : Calories 319.8 calories, Carbohydrate 48.1 g, Cholesterol 78.4 mg, Fat 12.1 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 202.3 mg, Sugar 30.5 g

SAVORY SQUASH PIE



Savory Squash Pie image

Combine Butternut or Buttercup squash with Feta cheese and leeks to make a savory winter squash pie. Using phyllo dough keeps it light but satisfying.

Provided by admin

Number Of Ingredients 9

1 ½ pounds winter squash (about 1 ½ cups mashed)
¼ cup chopped Italian parsley
1 teaspoons dried mint
½ cup crumbled Feta cheese
1 small leek
1 clove garlic
1 large egg
12 sheets commercial phyllo dough
olive oil

Steps:

  • Thaw phyllo dough following package directions.
  • Preheat oven to 400 degrees.
  • Peel and seed winter squash. Cut into 1-inch pieces.
  • Place on a parchment lined baking sheet and bake in oven for about 30 minutes, or until squash is tender. Remove from oven and cool. Reduce oven temperature to 375 degrees.
  • In a large bowl, mash cooked squash. Add parsley, mint, and Feta. Stir to combine.
  • Wash and chop the white and light green parts of the leek. Peel and mince the garlic.
  • Heat a little olive oil (about 2 teaspoons) in a small frying pan. Add the chopped leek and garlic. Cook until just tender, about 5 minutes. Remove from heat. Add to the squash mixture.
  • Grease an 8-inch cake pan. Layer 7 sheets of phyllo dough, brushing each with olive oil, and overlapping each sheet until the entire cake pan is covered.
  • Stir a beaten egg into the squash mixture. Spread mixture over the phyllo in the pan.
  • Cover with 5 sheets of phyllo dough, once again brushing each sheet with olive oil. Tuck the edges into the side of the pan. Make a few cuts in the top with a knife.
  • Bake for 45 minutes, or until the pie is golden brown. Remove from oven and serve warm or at room temperature.
  • Note: This recipe will use less than one package of commercial phyllo dough. Save the remainder for another pie or refreeze for future use.

Tips:

  • Make sure to choose a squash that is ripe and in season. This will ensure that your pie has the best flavor.
  • If you don't have a food processor, you can grate the squash by hand. Just be sure to grate it finely so that it cooks evenly.
  • Don't overcook the squash. It should be tender but still have a little bit of bite to it.
  • Use a good quality cheese that will melt well. A sharp cheddar or Gruyère are both good options.
  • If you want a crispy crust, be sure to preheat your oven before baking the pie.

Conclusion:

Savory squash pie is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover squash. With its creamy filling, flaky crust, and cheesy topping, this pie is sure to be a hit with everyone at your table.

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