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Butternut Squash, Ham & Parmesan Pie

This savory Butternut Squash Pie is filled with caramelized roasted squash, smoky ham, mushrooms, Parmesan, and rosemary in a flaky golden crust. A creamy egg custard holds everything together for an easy fall dinner, brunch, or holiday side dish.
5 from 1 vote
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Ingredients

  • 1 unbaked 9-inch pie crust
  • 2 cups peeled butternut squash cut into ½-inch cubes
  • 1 tablespoon olive oil divided
  • ½ teaspoon fine salt divided
  • Freshly ground black pepper to taste
  • 4 ounces cremini or button mushrooms thinly sliced
  • 1 small shallot thinly sliced
  • 1 garlic clove finely minced
  • 4 ounces smoked ham diced or roughly chopped
  • 1 teaspoon finely chopped fresh rosemary
  • 3 large eggs
  • 1 cup whole milk
  • 1 cup freshly grated Parmesan cheese divided

Optional Garnish

  • Fresh rosemary
  • Extra Parmesan
  • Freshly ground black pepper

Instructions

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Toss the butternut squash with about half of the olive oil, a pinch of salt, and black pepper. Spread it into a single layer and roast for 18 to 22 minutes, until just tender and lightly caramelized around the edges. Don’t roast it until completely soft because it will continue cooking in the pie.
  • Meanwhile, fit the pie crust into a 9-inch pie plate. Prick the bottom lightly with a fork, line with parchment paper, and fill with pie weights or dried beans.
  • Blind-bake the crust for 12 minutes. Carefully remove the parchment and weights and bake for another 3 to 5 minutes, until the bottom looks dry but isn’t deeply browned. Remove from the oven.
  • Reduce the oven temperature to 350°F (175°C).
  • Heat the remaining olive oil in a skillet over medium heat. Add the mushrooms and cook for about 4 to 5 minutes, until they release their moisture and begin to brown.
  • Add the shallot and ham and cook for another 2 to 3 minutes, until the shallot softens and the ham develops a little color around the edges.
  • Add the garlic and rosemary and cook for about 30 seconds, just until fragrant. Remove from the heat.
  • In a medium bowl, whisk together the eggs, milk, remaining salt, black pepper, and ¾ cup Parmesan until combined.
  • Arrange the roasted butternut squash and ham-mushroom mixture evenly inside the partially baked crust.
  • Slowly pour the egg mixture over the filling, allowing it to settle between the vegetables. Sprinkle the remaining ¼ cup Parmesan over the top.
  • Bake for 35 to 45 minutes, until the edges are set and lightly golden and the center has only a slight jiggle.
  • Let the pie rest for 15 to 20 minutes before slicing. Finish with fresh rosemary, additional Parmesan, and black pepper if desired.

Notes

  • Roast the squash first. This is probably the single biggest improvement from the old recipe. Roasting concentrates the flavor and keeps the filling from becoming watery.
  • Don’t over-roast it. You want tender cubes that still hold their shape because they’ll continue cooking inside the pie.
  • Brown the mushrooms properly. Mushrooms contain a lot of water. Let that moisture cook away before putting them into the crust or they’ll release it into your custard.
  • Use smoked ham if possible. That slightly smoky, salty flavor is particularly good against sweet butternut squash. Leftover holiday ham would be fantastic here too, which suddenly gives this recipe a second life after Thanksgiving or Christmas.
  • Freshly grated Parmesan melts better. And we want actual Parmigiano Reggiano flavor here rather than generic “Italian cheese,” which has officially been released from its 2015 duties. 😂
  • Don’t overbake the custard. Remove the pie when the center still has a slight wobble. It continues setting as it rests.
  • Let it rest before slicing. Fifteen minutes makes an enormous difference between attractive slices and savory squash landslide.
  • Want it vegetarian? Simply omit the ham. I’d increase the mushrooms to about 6 ounces and possibly add a handful of caramelized onions for more savory depth.
  • Sweet potato works too. The original recipe offered sweet potato as an alternative and I would keep that note. Roast it exactly the same way.