This Butternut Squash & Parmesan Pie is a quick and easy recipe, ideal for a midweek dinner! It is so easy to make at home and each slice is bursting with flavors.
Christmas tree was down last weekend, and I am still getting used to see that empty spot in the corner again. 2014 had been a great year, and I can’t believe we’ve lived here for a year now. It seems like only yesterday we rushed to pack our stuff, called the movers (everybody closed early for the holidays), cleaned the old place to avoid extra charges, and continued unpacking. Oh, the joys of moving!
People always say it takes some time to enjoy a new home and I can’t agree more with that. To date, we’re still busy fixing this and that. Last week, we just finished fixing cracks in our garage and backyard. We need to repaint them before moving on to our next project, but we both enjoy it so far.
But as much as we enjoyed decorating our new home, I miss cooking in the kitchen. Plus, I just can’t stop thinking about pie. Butternut squash. Parmesan. Pie. How cool is that.
I made this butternut squash & parmesan pie during the holiday when I was craving for something flakey, buttery, crusty crust…but I was hesitant making my dough and decided to use a store-bought pie dough instead. I made two versions – one using butternut squash and the other with sweet potatoes. Both were a hit, though sweet potatoes bring a bit sweetness to this pie, I love both versions and my husband agreed that #MeatlessMonday does not need to be boring.
Butternut Squash & Parmesan Pie
Ingredients
- 1 frozen 9-inch pie shell best quality, such as Wholly Wholesome brand from Whole Foods
- 3 large eggs
- 1 cup milk
- 4 oz. mushroom thinly sliced
- 11/2 cup butternut squash or sweet potato, diced
- 1 shallot thinly sliced
- 1/2 tablespoon chopped rosemary
- 1 garlic finely chopped
- 11/2 cup Italian cheese or Parmigiano Reggiano cheese
- 1/2 teaspoon sea salt
- Black pepper
Instructions
- Preheat the oven to 350°F.
- Remove the pie shell from the freezer and thaw it until just soft enough to easily prick with a fork (10-20 minutes). Prick the bottom and sides all over with a fork and bake on the center rack until lightly golden, about 10 minutes.
- In a medium bowl, whisk together eggs, milk, salt and pepper. Mix well. Add the shallot, garlic, and rosemary to the mixture. Combine well.
- Spread the butternut squash over the pre-baked pie shell, top with mushroom.
- Pour the egg mixture and sprinkle over the cheese.
- Bake for 50 minutes, or until the custard is set but still moist.
Joy says
A meatless pie/tart does make for a simple but delicious meal, doesn’t it? This sounds absolutely delicious!
Shikha la mode says
Love this seasonal quiche-like recipe! I end up making sweet tarts so often, I forget how good savory ones are!
Lorraine @ Not Quite Nigella says
That pie looks spectacular! And definitely far from boring 😀
Mary Frances says
I love this! Butternut squash and rosemary just sounds heavenly as a savory pie!
Tara says
Totally drooling looking at this fabulous recipe!!
THE HUNGRY MUM says
Doesn’t the house look naked without the Chrissy decorations? Never mind, this pie looks yum and now I want some!
mandy@ladyandpups says
Greetings from Lady and Pups! This pie is gorgeous, especially the char over the top, and the creamy center 🙂 makes me wanna bake more!