Roasted Butternut Squash And Feta Pie Rezept

Indulge in this irresistible Roasted Butternut Squash and Feta Pie! Sweet caramelized onions and perfectly roasted butternut squash (also known as butternut pumpkin in Australia) mingle with creamy feta cheese, all nestled in a flaky pastry crust. Roasting brings out the squash's natural sweetness and creates a luxuriously creamy texture, beautifully balanced by the salty feta. A hint of fresh herbs adds the perfect finishing touch. This recipe is easily adaptable – reduce herbs to your liking! Prep time excludes cooling.

Vorbereitung 45 Min.

Kochzeit 80 Min.

Kalorien 535.1 kcal

Eiweiß 17g

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Zutaten für Roasted Butternut Squash And Feta Pie

Pie Crust
1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed
1 head of garlic, unpeeled
4 tablespoons olive oil
Red Onions
Balsamic Vinegar
Soft Brown Sugar
4 ounces crumbled feta cheese
Fresh Rosemary

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Zubereitung von Roasted Butternut Squash And Feta Pie

Preheat oven to 400°F (200°C). Position rack in the middle.
In a large bowl, toss 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed, with 1 head of garlic, unpeeled, and 2 tablespoons olive oil. Season with salt and pepper.
Transfer squash and garlic to a baking sheet lined with parchment paper. Roast for 20 minutes, or until squash is tender and slightly browned.
While the squash roasts, heat 2 tablespoons olive oil in a skillet over medium heat. Add 2 medium yellow onions, thinly sliced, and cook, stirring occasionally, for 10 minutes.
Stir in 2 tablespoons balsamic vinegar and 1 tablespoon brown sugar. Continue cooking for another 10 minutes, or until onions are caramelized.
Remove the roasted squash from the oven. Squeeze the roasted garlic cloves from their skins.
In a large bowl, combine the roasted squash, caramelized onions, roasted garlic, 4 ounces crumbled feta cheese, and 1 tablespoon chopped fresh thyme (or herb of your choice). Season generously with salt and pepper. Mix gently.
On a baking sheet lined with parchment paper, place a 10-inch circle of store-bought pie crust.
Mound the squash and feta mixture onto the pastry, leaving a 2 1/2-inch border.
Fold the pastry edges up and over the filling, partially enclosing it.
Bake for 25-30 minutes, or until the pastry is golden brown and crisp. If the vegetables start to brown too quickly, loosely cover with foil.
Let cool slightly before slicing and serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

45g

Fat

48g

Carbs

17g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Desserts Side Dishes European Mediterranean American Healthy Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Low Protein Savory Pies Main Dish Eggs Dairy Vegetables Oven European Vegetarian Cheese Dietary Low In Something Squash Equipment 4 Hours Or Less

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Roasted Butternut Squash And Feta Pie?

Roasted Butternut Squash And Feta Pie dauert insgesamt etwa 125 Minuten – ungefähr 45 Minuten Vorbereitung und 80 Minuten Kochzeit.

Wie viele Kalorien hat Roasted Butternut Squash And Feta Pie?

Roasted Butternut Squash And Feta Pie hat etwa 535.1 Kalorien pro Portion, mit ungefähr 17 g Eiweiß, 17 g Kohlenhydraten und 52 g Fett.

Welche Zutaten brauche ich für Roasted Butternut Squash And Feta Pie?

Die wichtigsten Zutaten für Roasted Butternut Squash And Feta Pie sind Pie Crust, Butternut Squash, Garlic, Olive Oil, Red Onions, Balsamic Vinegar. Die vollständige Liste mit Mengenangaben findest du oben.