Roasted Butternut Squash And Feta Pie Recipe

Name: Roasted Butternut Squash And Feta Pie
Prep time: 45 min
Cook time: 80 min
Total time: 125 min
Yield: Serves 1 or more
Ingredients: 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

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.

Prep Time 45 mins

Cook Time 80 mins

Calories 535.1 kcal

Protein 17g

Rating 4.9 (8 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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!