Savory Butternut Squash Pie

Name: Savory Butternut Squash Pie
Total time: 1 h 30 min
Yield: 6 to 8 servings
Ingredients: 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

By David Tanis

Published Oct. 6, 2021

Savory Butternut Squash Pie — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 1½ hours
Rating: 4(1,567)
Comments: Read comments

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.

Featured in: A Comforting Squash Pie That Welcomes Fall

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Ingredients

Yield:6 to 8 servings

3tablespoons extra-virgin olive oil
1large white or yellow onion, chopped (about 1½ cups)
Salt and pepper
2pounds butternut squash or winter squash, peeled, seeded and cut in 1-inch cubes (about 8 cups)
4cups shredded kale, chard or other sturdy cooking green (from one 8-ounce bunch)
1tablespoon roughly chopped sage
1tablespoon roughly chopped thyme
2garlic cloves, minced
Pinch of red-pepper flakes
2(8-ounce) puff pastry rounds, or use 2 (14-ounce) puff pastry rectangles
5ounces provolone, cut in ¼-inch cubes (about 1 cup)
3tablespoons grated Pecorino Romano
1egg, beaten

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.

Ratings

4 out of 5

1,567 user ratings

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Comments

Toddie3 years ago

Dufour puff pastry is stupid expensive. If you have a Trader Joe's near you, starting in the fall, they have all butter puff pastry that is as good, if not better for less than half the price. If you see it, snap it up, with extra for the freezer, because it goes fast and you won't see it again for another year. I shouldn't really be telling you this because the more people who know, the less chance I'll have of finding some.

Joni3 years ago

This is quite good and I found some short cuts to make it easy. I bought Trader Joe's peeled and cut butternut squash and kale. I used a rectangular baking dish for the puff pastry, an easier fit when rolling it out. This is a very satisfying one-dish dinner that provides left overs for two of us. I will make it again.

Deejay3 years ago

Frustrated by this recipe. Confusing directions! I’m in a large metropolitan area with access to ready made puff pastry—which all comes in rectangles not circles. Would be much more helpful to provide directions for a 9x13 or 8x8 baking dish for example which would better fit the puff pastry available to me. I might try this in fact with the puff pastry as a top crust and no bottom crust in a rectangular baking pan.

Emily3 months ago

This is excellent, but the cooking time is too short. Much of the squash is undercooked. and the Provolone does not melt.

Grant4 months ago

Decided to use an Indian spiced pastry from great British bake off cook book and did a lattice top. Worked great. Agree with many to pre-cook the squash - even a little bit. Might try it with leeks next time. And use lots of cheese!

Jill4 months ago

THIS WAS DELICIOUS! Here’s how I simplified the prep. First, Trader Joe’s chopped the kale and squash. I sautéed the onion in oil, then added spices, garlic, squash, kale, cheese, and 1 cup of veggie broth. I covered the pan and cooked on the stovetop for about 20 minutes. I topped that pan with the puff pastry (no bottom crust) and popped it in the oven for about 30 minutes until the pastry was brown. The onions were beautifully caramelized!

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