Savory Butternut Squash Pie
- Total Time
- 1½ hours
- Rating
- Notes
- Read community notes
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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
Nutritional analysis per serving (8 servings)
282 calories; 16 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 11 grams protein; 704 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- 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.
Private Notes
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Cooking Notes
Toddie
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.
Deejay
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.
Joni
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.
Sara
Why cut the pastry sheets into circles? Why not make the pie in a rectangular-shaped pan?
Mari
To speed up the cooking, and prevent over-browned pastry, this is what I do: Soften onions as above (I use butter). Add garlic and soften for 1 min. Add squash cubes, herbs and red-pepper flakes, and toss in the oil/butter for a minute or two. Add the kale and toss. Add 100-150ml of cider to the veggie mix, bring to the boil, and then to a simmer. Half-cover the pan and steam the mix for 15-20 mins until the squash is almost cooked and cider evaporated. Cool, then proceed with the pie as above
YiaYia
Looks great, though cooking for two, I usually turn pie recipes into galettes by halving the filling & piling it into the middle of a single crust & turning in the edges. We can usually consume most of a savory galette for dinner (a generous leftover piece makes a nice lunch).
mjan
This will work in a 9x9 pan. Roll out the puff pastry into a 12-inch square for the bottom and a 10-inch square for the top. Cut the excess pastry into strips, brush with butter and season with grated cheese & black pepper and bake as breadsticks.
katy lesser
if puff pastry is making you crazy, a regular pastry dough will be a great substitute! I also love using Gruyere - subbing for the provolone and pecorino - when working with butternut squash.
Kelly
I made this in an 10" square pyrex, no bottom crust, and just left the rectangular puff pasty I set on top completely unadulterated. Perfect! And less fuss! Very tasty recipe. I also employed a trick from Sohla El-Waylly and added a scant quarter cup of uncooked polenta to soak up any excess liquid from the greens. Worked out beautifully.
PK
The comments are all about the puff pastry: either shape rectangles into rounds, or just do it in a rectangular pan!
Doug
Made this last night. It needed 90 minutes baking time in my conventional oven. Tented with foil after an hour. Delicious!
Dan Findlay
I think the 2 14oz. rectangles refers to 2 packages of Dofour frozen pastry, which we will need to trim and roll into 12" rounds (make cheese straws with the scraps but eat 'em right away). Have never seen round puff pastry; must be a Whole Foods sort of thing.
Fifi Vavoom
This is perhaps the most labor-intensive dish I’ve attempted in a good while. I’ve just put it in the oven after 1 1/2 hours of prep. It had better be good…
ariana sky
This is absolutely one of my top five recipes here on NYT Cooking. I really wanted to note that I made what I originally thought was a fatal mistake which turned into an amazing take on this recipe: I accidentally bought phyllo dough. After research I sandwich 8 sheets of dough together with butter brushed between each and in a spiral formation. Then I pressed it into a pie dish, placed the fillings, and made a blossom type deal on top with the dough hanging off the sides. STELLAR.
Lisa
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.
Mary Pat
I’ve made this several times to rave reviews— even more spectacular on day two. I use pre-chopped kale and squash from Trader Joe’s when available. If not, the chopping process is fairly quick. I like to mix up the cheeses: Gruyère and Comte are delicious alternatives.
suzanne
I made this with phyllo dough because that’s all the store had, and added a leek per the suggestions of others, and used Gruyère instead of provolone and it turned out excellent! Would make this for guests because it’s super fragrant and impressive looking! Prep work was a lot though… took me much longer than an hour and a half to get this on the table. it was cooked in 60 minutes for me but I was really conscious of making sure the squash was cut the right size. Small cubes!
TanteStacey
Oh My Goodness! So Delicious! I “par-roasted” the squash then let it cool and cubed it. I mistakenly added the squash to the skillet, then added the Swiss Chard too. There was a lot of stuff in that pan, so I covered it for a few. Minutes to get the chard wilted more quickly. Poured it all in a greased casserole dish & topped it w/store bought pie crusts like a pot pie.It sat o/n covered, in the fridge. Removed it about 1 hr before I baked it. Forgot the Cheese but it didn’t matter. So Good!
Manomet Chef
Absolutely love this pie. Used Gruyere cheese. Big hit!
Sarah D
After 90 min, the squash was still quite hard for us. Luckily, I had made a smaller version in the shape of a pastie without cheese for my kids which baked in 45 min. This was using some of the filling after following the proportions of the recipe, so the large one being undercooked is wild. I definitely cut the squash to the recommended cube size even. Not only was the squash cooked better in the smaller version, but the flavor was better as well. Make individual portions sans cheese.
J&J
Made this for a crowd. It was very good. This time I eliminated the garlic, sliced the onion in thick slices and cooked in garlic oil. Used Swiss cheese and grated parmigiana. Mixed the Swiss with the squash/kale mixture with a generous shake of red pepper flakes and grated cheese on top. Made in an oblong pan with the crust on top only. Cooked for 45 minutes and covered for the last 15. It was closer to room temp when it was served. Delicious.
Lisa
I seem to be the only one who finds this recipe bland and, on the whole, more work than it’s worth. I saw someone suggest sautéing the veg in some ACV and I think that would help, but I’m not sure if that would be enough. It seems to me that the finished product is just… missing something.
Michele
My only complaint about this dish is that I am used to "saucy" filling in my savory pies. This one turned out too dry. Puff pastry absorbs moisture as it cooks. I might make a sauce of some kind to add to the filling next time.
Nadeen
Everything should have been finely chopped and I cooked mine for way longer. I also added brown sugar, cumin, and coriander and it was really good
Leah R
I used a springform pan and still couldn't get 8 cups of cubed squash to fit without it being very well-rounded at the top (6 cups would have worked better). When I make this next time (the flavors are great), I will pre-cook the squash with some bouillon in a casserole dish in the microwave. Then drain the water, mix with the cooked onion, kale and cheese, and add to the crust. I ended up baking my pie yesterday for 90 minutes to get the cubed squash pieces to be cooked through.
JessicaC
Had to make rough puff pastry dough since every store is out. Used it just on the top. Par cooked the squash and chard. Added a pinch of cumin. Baked for about an hour. It was amazing!
noodle
I made the mistake of making this with 1 butternut squash and 1 bunch of kale. Definitely needed to double that amount. The pie is bland and needed an infusion of spices and maybe shredded chicken? Tofu? I used a rectangular baking dish and that worked well.
Mister_Fiki
If you halve all of the ingredients you can fill a store-bought pie crust nicely.
Peggy from WI
Great taste. But either plan on baking minimum of 90 minutes so squash is soft (cover dish with foil to start, remove last 30 min or so to brown pastry) or partially cook squash ahead of time. I would do the later. The taste was worth the time!
Ahuva Greenblatt
For those confused, annoyed, or vexed about the puff pastry rounds, the author does say you can use rectangles -- just roll them into rounds. Get out your rolling pin and reshape them. it's not hard to do and you'll have the same result.
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