When the leaves begin to turn and a crisp chill fills the air, I find myself longing for cozy dishes that warm both body and soul. That’s when I stumbled upon this delightful Butternut Squash Pie with Shallots, Radicchio, and Feta. Imagine a flaky, buttery crust surrounding a sumptuous filling that beautifully balances the sweetness of roasted butternut squash with the rich caramelization of shallots and the slightly bitter notes of radicchio. The addition of tangy feta ties everything together in a harmony of flavors that’s simply irresistible.
Perfect for Thanksgiving gatherings or a comforting weeknight dinner, this pie isn’t just visually appealing—each slice offers a delightful mix of textures and tastes that will leave your guests coming back for seconds. What could be better than serving a vegetarian dish that embodies the essence of the season while also being satisfying and hearty? Join me as we whip up this savory showstopper that’s bound to become a new favorite in your kitchen!
Why is Butternut Squash Pie with Shallots, Radicchio, and Feta a Must-Try?
Comforting Warmth: This savory pie combines seasonal ingredients, making it a perfect dish for chilly evenings.
Elevated Flavor Profile: The sweet butternut squash and caramelized shallots create a deliciously rich filling, perfectly balanced by the tang of feta and slight bitterness of radicchio.
Time-Saving Convenience: Using frozen puff pastry simplifies the baking process, allowing you to focus on crafting the flavorful filling.
Versatile Delight: Ideal for any occasion, this dish shines as a Thanksgiving centerpiece or a weeknight family dinner. Want to add a refreshing side? Serve it with a crisp green salad for an effortless, satisfying meal.
Visual Appeal: The golden crust and beautiful filling make it a feast for the eyes as well as the taste buds!
Butternut Squash Pie with Shallots Ingredients
Indulge in the delightful components of this savory dish!
For the Pie Crust
- Puff Pastry – A flaky, buttery base; opt for frozen for ease and convenience.
For the Filling
- Butternut Squash – Offers a natural sweetness and hearty texture; choose a firm squash, about 2½ lbs, peeled and diced.
- Shallots – Adds sweetness and depth when caramelized; use 4 medium shallots, quartered.
- Radicchio – Provides a mild bitterness and vibrant color; slice one small head thinly, or swap with kale for a different bite.
- Fresh Rosemary (optional) – Enhances flavor with aromatic notes; sage can be a delightful substitute for a twist.
- Extra Virgin Olive Oil – Essential for roasting and enriching flavors; another cooking oil like canola could also work.
- Balsamic Vinegar – Infuses the filling with acidity and depth; apple cider vinegar is a lovely milder alternative.
- Feta Cheese – Brings creaminess and a tangy punch; goat cheese may be used for a different flavor, or can be omitted for a dairy-free option.
For Seasoning
- Kosher Salt & Black Pepper – Key for enhancing the dish’s natural flavors; adjust to your personal taste.
For the Finishing Touch
- Egg & Milk (for egg wash) – Creates a beautiful golden-brown crust, essential for visual appeal.
This Butternut Squash Pie with Shallots wraps together an array of delightful flavors waiting to be discovered.
How to Make Butternut Squash Pie with Shallots, Radicchio, and Feta
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Thaw Puff Pastry: Begin by placing the frozen puff pastry at room temperature. While you prepare the filling, let it soften, then chill it again until you’re ready to use it.
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Roast Vegetables: Preheat your oven to 425°F (220°C). Toss the butternut squash chunks and quartered shallots with extra virgin olive oil, kosher salt, and black pepper on a sheet pan. Roast for about 30-35 minutes until they are beautifully caramelized and tender.
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Prepare Filling: Once the veggies have cooled slightly, combine the roasted butternut squash and shallots with thinly sliced radicchio and a splash of balsamic vinegar in a mixing bowl. Stir until evenly mixed and set aside to develop those delicious flavors.
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Assemble Pie: Roll out one sheet of puff pastry on a floured surface, aiming for a 10×12-inch rectangle. Spread the filling in the center, sprinkle generously with feta cheese, then cover with a second sheet of pastry, rolled slightly larger. Cut slits in a lattice pattern to allow for venting during baking.
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Bake: Crimp the edges to seal in all that goodness. Brush the top with the egg wash (a mixture of egg and milk) to achieve that golden brown crust. Bake in the oven at 400°F (200°C) for about 35-40 minutes, until the top is irresistibly flaky and golden.
Optional: Garnish with fresh rosemary or sage leaves for an aromatic touch.
Exact quantities are listed in the recipe card below.
What to Serve with Butternut Squash Pie with Shallots, Radicchio, and Feta?
Create a delightful dining experience alongside this flavorful pie that promises warmth and satisfaction.
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Crisp Green Salad: A refreshing mix of spinach, arugula, and a lemon vinaigrette cuts through the richness of the pie. It’s a perfect contrast that brightens each bite.
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Roasted Brussels Sprouts: These little gems offer a crispy, caramelized exterior and nutty flavor that complements the sweet filling, adding an admirable texture contrast.
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Garlic Bread: Warm, buttery garlic bread brings a comforting touch to your table. Its crunchy edges can be savored alongside the creamy filling of the pie, enhancing the overall experience.
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Apple Cranberry Chutney: This sweet and tangy condiment adds a festive flair, harmonizing with the seasonal ingredients of the pie and elevating the dish to a new level.
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Sweet Potato Mash: Silky smooth and slightly sweet, this mash echoes the flavors of the pie while offering a comforting, velvety side that pairs beautifully with the flaky crust.
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Sparkling Cider: For a festive drink option, bubbly sparkling cider offers a pleasant sweetness and fizz, making it a wonderful companion for a hearty meal.
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Pumpkin Spice Cake: For dessert, follow your savory pie with a slice of pumpkin spice cake. This seasonal treat will leave your guests with that warm, cozy feeling after the main event.
These sides will ensure that your meal is not only complete but also an exciting celebration of flavors and textures!
Butternut Squash Pie with Shallots Variations
Feel free to get creative with this delightful pie and make it your own!
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Goat Cheese: Swap out feta for a rich, tangy goat cheese to elevate the flavor profile.
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Sage Surprise: Replace rosemary with fresh sage for a warm, earthy aroma that complements the squash beautifully.
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Kale Twist: Instead of radicchio, mix in kale for a hearty green packed with nutrients and a lovely texture.
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Autumn Spices: Add a pinch of nutmeg and cinnamon to the filling for a warm, comforting flavor that screams fall.
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Nutty Crunch: Toss in some toasted pine nuts or walnuts to the filling to add an enticing crunch that contrasts with the creamy cheese.
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Chili Kick: For a bit of heat, sprinkle some red pepper flakes into the filling, giving your pie a delightful spicy kick.
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Mushroom Medley: Incorporate sautéed mushrooms for an earthy flavor, adding depth and richness to each bite.
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Sweet Potato Swap: For a sweeter filling, substitute part of the butternut squash with sweet potato, enhancing the dish’s comfort flavors.
Expert Tips for Butternut Squash Pie
- Roasting Technique: Ensure you roast the butternut squash and shallots until caramelized to enhance their natural sweetness and avoid a soggy bottom crust.
- Avoid Dough Stress: When laying out the puff pastry, handle it gently. Stretching can lead to tears, compromising the pie’s structure.
- Taste Balance: Taste your filling before assembling. Adjust the salt and vinegar levels to harmonize the flavors in your Butternut Squash Pie.
- Cooling Time: Allow the pie to cool for about 10 minutes before slicing. This helps maintain its form and makes serving easier.
- Storage Savvy: If making ahead, store the pie unbaked. Once filled, cover and refrigerate it to keep it fresh for baking later.
How to Store and Freeze Butternut Squash Pie with Shallots, Radicchio, and Feta
Fridge: Store the pie in an airtight container for up to 3 days. This will help retain its flavors and textures while keeping it fresh.
Freezer: If you want to prepare ahead, freeze an unbaked Butternut Squash Pie for up to 2 months. Wrap it tightly in plastic wrap and then foil to prevent freezer burn.
Reheating: When ready to enjoy, thaw in the fridge overnight, then bake at 400°F (200°C) for about 25-30 minutes until warmed through and golden.
Leftovers: Cut and store any leftover slices in the fridge, ensuring they’re wrapped to keep their delightful flavors intact for another 2-3 days.
Make Ahead Options
These Butternut Squash Pie with Shallots, Radicchio, and Feta are fantastic for meal prep enthusiasts! You can roast the butternut squash and shallots, then combine them with radicchio and balsamic vinegar up to 24 hours in advance; just refrigerate the filling to maintain freshness. When you’re ready to serve, simply assemble the pie with the thawed puff pastry, sprinkle on the feta, and bake it for that delightful golden crust. This method not only saves you time but also allows the flavors to meld beautifully, ensuring a delicious meal with minimal effort when you need it most.
Butternut Squash Pie with Shallots, Radicchio, and Feta Recipe FAQs
How do I choose the best butternut squash?
Absolutely! When selecting butternut squash, look for a firm, smooth skin without any dark spots or blemishes. A great-sized squash is typically around 2½ lbs for this recipe, which should yield a deliciously sweet filling.
How should I store leftover Butternut Squash Pie?
Very easy! Store your leftover Butternut Squash Pie in an airtight container in the refrigerator for up to 3 days. This will help maintain its flavors and crispy texture. Just remember to let it cool completely before sealing.
Can I freeze the Butternut Squash Pie?
Absolutely! If you want to prepare ahead, you can freeze an unbaked Butternut Squash Pie for up to 2 months. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. When you’re ready to bake, let it thaw in the fridge overnight before baking at 400°F (200°C) for about 25-30 minutes.
What should I do if my pie crust is getting soggy?
Ah, the ol’ soggy bottom! Ensure you roast the butternut squash and shallots until caramelized to reduce moisture. Also, avoid overfilling your pie to prevent excess liquid from pooling. If you encounter sogginess, you can reheat individual slices in the oven to help crisp the crust again!
Are there any dietary concerns with the ingredients?
Definitely consider that this recipe contains dairy from the feta cheese. If there are dairy allergies, you can substitute goat cheese or omit cheese entirely for a dairy-free version. Always check that your puff pastry is labeled as vegetarian if needed!
Can I make the filling ahead of time?
Absolutely, I often make the filling a day in advance! Simply roast your butternut squash and shallots, then mix with the radicchio and vinegar as directed. Store the filling in an airtight container in the fridge. When ready, assemble the pie with your prepared filling and bake!
Savory Butternut Squash Pie with Shallots, Radicchio, Feta
Ingredients
Equipment
Method
- Thaw Puff Pastry: Begin by placing the frozen puff pastry at room temperature. While you prepare the filling, let it soften, then chill it again until you're ready to use it.
- Roast Vegetables: Preheat your oven to 425°F (220°C). Toss the butternut squash chunks and quartered shallots with extra virgin olive oil, kosher salt, and black pepper on a sheet pan. Roast for about 30-35 minutes until they are beautifully caramelized and tender.
- Prepare Filling: Once the veggies have cooled slightly, combine the roasted butternut squash and shallots with thinly sliced radicchio and a splash of balsamic vinegar in a mixing bowl. Stir until evenly mixed and set aside to develop those delicious flavors.
- Assemble Pie: Roll out one sheet of puff pastry on a floured surface, aiming for a 10x12-inch rectangle. Spread the filling in the center, sprinkle generously with feta cheese, then cover with a second sheet of pastry, rolled slightly larger. Cut slits in a lattice pattern to allow for venting during baking.
- Bake: Crimp the edges to seal in all that goodness. Brush the top with the egg wash (a mixture of egg and milk) to achieve that golden brown crust. Bake in the oven at 400°F (200°C) for about 35-40 minutes, until the top is irresistibly flaky and golden.