This savoury squash pie is filled with roasted winter squash, caramelized onions, and goat's cheese. It's a perfect vegetarian holiday main, and a beautiful centrepiece.
Course Main Course
Cuisine Vegetarian
Prep Time 15 minutesminutes
Cook Time 1 hourhour40 minutesminutes
Total Time 1 hourhour55 minutesminutes
Servings 8people
Ingredients
Dough
1cupwhole wheat pastry flour
1cupall-purpose white flour
1tablespooncoconut sugar
2tablespoonsground flax
½teaspoonsalt
½cupcold buttercut into small pieces
1/4-1/3cupcold milk
Caramelized onions
5small white onionshalved and thinly sliced
1large red onionhalved and thinly sliced
1tablespooneach butter and olive oil
1tablespoonhoney
1tablespoonapple cider vinegar
Squash filling
3cupsroasted winter squash*
1egg
2tablespoonsmelted butter
Small package of soft goat cheese113 grams
Salt and pepper to taste*
1tablespooneach sage, thyme, and marjoram
1teaspoonrosemary
Instructions
Dough
Add your flours, coconut sugar, flax, salt, and butter to a food processor and pulse until it starts to look sandy with some small balls throughout. Don't over mix, those little balls of butter are important for a flaky pastry. Add milk in a slow stream while processing until it starts to come together. If you can roll some between your fingers and it holds, it's ready.
Wrap in plastic, form a disc, and chill for one hour. Once it's ready, grease a pie dish, roll the dough out to 1/4 inch thick, and place in the dish. Press down into the edges to make sure it's all in contact with the dish. Poke the bottom with a fork and bake for 8 minutes at 425F, uncovered.
Caramelized onions
Heat oil and butter in a large pan, preferably one that isn't non-stick. Add the onions. Add the honey and cook over low heat, stirring frequently for about forty minutes, or until reduced and darker in colour. Season about halfway through with salt and pepper.
When they're done, turn off the heat and add the apple cider vinegar. This deglazes the bottom of the pan and gets all the good stuff back into the onions.
Squash filling
Add the squash, egg, butter, goat cheese, seasoning, and herbs to a bowl and mash with a potato masher until smooth.
Fold the caramelized onions into the squash mixture and then scoop that into the pre-baked pie crust. Smooth it out and add any decoration you want on the top. Bake at 350F for one hour. The filling will feel pretty solid but definitely not hard. Sliceable but pleasant. Let it cool for at least ten minutes before cutting and serving.
Notes
1. I used a small Buttercup squash and a small Australian blue. Use whatever you have on hand, barring spaghetti squash.
2. Go easy on the salt, you have cheese hiding in there.