Roasted Butternut Squash And Feta Pie Recette

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.

Préparation 45 min

Cuisson 80 min

Calories 535.1 kcal

Protéines 17g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Questions fréquentes

Combien de temps faut-il pour préparer Roasted Butternut Squash And Feta Pie ?

Roasted Butternut Squash And Feta Pie prend environ 125 minutes du début à la fin — environ 45 minutes de préparation et 80 minutes de cuisson.

Combien de calories contient Roasted Butternut Squash And Feta Pie ?

Roasted Butternut Squash And Feta Pie contient environ 535.1 calories par portion, avec environ 17 g de protéines, 17 g de glucides et 52 g de lipides.

De quels ingrédients ai-je besoin pour Roasted Butternut Squash And Feta Pie ?

Les principaux ingrédients de Roasted Butternut Squash And Feta Pie sont Pie Crust, Butternut Squash, Garlic, Olive Oil, Red Onions, Balsamic Vinegar. Consultez la liste complète avec les quantités ci-dessus.