Elegant Mushroom Squash Pie

Delight your taste buds with our decadent Elegant Mushroom Squash Pie, a savory masterpiece that blends earthy, roasted butternut squash with caramelized onions, sautéed cremini mushrooms, and the nutty richness of Gruyère cheese. Nestled in a flaky, golden pie crust brushed with a glistening egg wash, this dish is elevated with fragrant fresh thyme and a creamy sauce that ties it all together. Perfect for a cozy dinner or a sophisticated gathering, this 9-inch pie is as stunning as it is delicious, serving up to six. With its balance of creamy, cheesy filling and crisp crust, this recipe transforms simple ingredients into a show-stopping vegetarian dish that’s sure to become your next favorite comfort food.

Nutriscore Rating: 66/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1 medium-sized butternut squash
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons unsalted butter
• 1 large (thinly sliced) yellow onion
• 3 cloves (minced) garlic
• 300 grams (sliced) cremini mushrooms
• 1 tablespoon (chopped) fresh thyme
• 125 milliliters heavy cream
• 100 grams (shredded) Gruyère cheese
• 1 9-inch (thawed) frozen pie crust
• 1 (beaten for egg wash) egg

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and dice the butternut squash into 1/2-inch cubes. Toss with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread the squash evenly on a parchment-lined baking sheet.

Step 3

Roast the squash in the oven for 20-25 minutes, turning halfway, until tender and slightly caramelized. Set aside to cool.

Step 4

In a large skillet, melt the butter and remaining 1 tablespoon olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized (about 15 minutes).

Step 5

Add the minced garlic to the onions and cook for 1 minute until fragrant.

Step 6

Increase the heat to medium-high and add the sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown. Stir in the thyme, remaining salt, and remaining black pepper.

Step 7

Reduce the heat to low, then stir in the heavy cream. Simmer for 1-2 minutes, allowing the mixture to thicken slightly. Remove from heat and fold in the roasted squash and shredded Gruyère cheese.

Step 8

Roll out the thawed pie crust into a 9-inch pie dish if not already in place. Prick the bottom with a fork to prevent bubbling.

Step 9

Spoon the filling into the pie crust, spreading it evenly.

Step 10

Brush the edges of the crust with the beaten egg to ensure a golden finish.

Step 11

Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.

Step 12

Let the pie cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	1731.8 grams (1731.8g)

Amount per serving	% Daily Value*
Calories	3113

Total Fat 219.20g	281%
Saturated Fat 84.50g	422%
Polyunsaturated Fat 7.50g
Cholesterol 493mg	164%
Sodium 4354mg	189%
Total Carbohydrate 232.80g	85%
Dietary Fiber 32.10g	115%
Total Sugars 28.30g
Protein 65.40g	131%

Vitamin D 93IU	465%
Calcium 1455mg	112%
Iron 13mg	72%
Potassium 3844mg	82%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.3%

Protein: 8.3%

Carbs: 29.4%