Butternut Squash Balsamic Onion Feta Pie
Our Butternut, Balsamic Onion, Feta Pie recipe might not be as photogenic as other pies, but it's complex and rich flavours of balsamic caramelized onions, roasted squash and spices make it worth the effort. This healthy savoury pie is also a wonderful alternative to traditional bread filled stuffing, plus it has added protein and nutrients from the almond crust.
Ingredients
2 Piccola Cucina 8 inch Unsweetened Almond Pie Shell
5 cups butternut squash, diced to 1/4 inch pieces
2 tbsp olive oil
4 medium yellow or white onions, sliced 1/4 inch thick
2 eggs
¾ cup evaporated milk
2 tsp lemon juice
1 tsp salt
1 tsp pepper
1 cup crumbled feta
¼ tsp thyme
¼ tsp rosemary
¼ tsp sage
¼ cup balsamic vinegar (can be left out of recipe and drizzled on top for a less brown filling)
Instructions
1
Preheat oven to 400°F.
2
Toss diced squash in medium bowl with 1 tbsp oil and season lightly with salt and pepper to taste. Make sure squash is evenly coated. Place on parchment lined baking tray and roast for 30 min. Reduce oven to 375°F once done.
3
While squash is roasting, caramelize the sliced onions. Add onions to a large pan and sauté with 1 tbsp oil over medium heat. Stir every few minutes with flat spatula to ensure onions don't burn to pan. Once onions turn translucent, drizzle balsamic vinegar (or save and drizzle after pie cookies for a less brown pie) on onions and continue to stir every couple minutes. Once onions are dark and caramelized to your liking remove from heat and cool.
4
In a large bowl whisk eggs, milk, lemon juice, spices and herbs together. Fold in squash, caramelized onions and feta.
5
Take pie shells out of freezer and place on cookie sheet. If using par-baked shell, make sure to check pie after 30 minutes of baking time. If the edges look too dark, cover edges with foil to prevent burning.
6
Pour mixture into pie shells evenly and bake at 375°F for 45 minutes until pie is firm. Let cool for 10 minutes before slicing and enjoy!
