Here I go again, making squash pie for dinner. Although, last time it was spaghetti squash, and this time it’s butternut. Totally different…
Truth…I’m a southern girl. If it’s in a pie shell, there’s a really good chance I’m going to like it. Plus, it looks fancy even though it’s really easy.
This dish is vegetarian, but carnivores should expect a hearty, complete meal with protein. Between the eggs, nuts and cheese, you’re covered. Add it to your meatless Monday rotation.
It’s also complete from a nutritional perspective, and the flavor and vehicle is family friendly.
Savory Butternut Squash Pie
- 1 frozen pie shell
- 1 bag of frozen butternut squash
- 1 handful of frozen kale
- 1/2 small onion
- 1 tsp minced garlic
- 1/3 cup parmesan
- 2 eggs
- 1 tsp dried basil
- 1 handful of walnuts
Preheat oven to 400.
Cook onion in olive oil until golden, add garlic, stir for one minute, add squash and kale and cook until fully defrosted, remove from heat and add to pie shell.
Whisk eggs, basil and a sprinkle of each salt and pepper. Pour over mixture in shell. Top with parmesan then walnuts.
Bake for 30 minutes. Allow to sit for 5-10 minutes before slicing.