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This savory pie combines the earthy sweetness of roasted butternut squash, crispy bacon, creamy cheese, and the crunch of hazelnuts, all encased in a flaky pie crust. It’s a comforting dish perfect for cozy gatherings.
Ingredients:
For the Filling:
- 3 cups butternut squash, peeled and diced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- 6 slices bacon, cooked and crumbled
- 1 cup grated Gruyère, cheddar, or mozzarella cheese
- ½ cup toasted hazelnuts, roughly chopped
- 2 large eggs
- ½ cup heavy cream
- ½ tsp ground nutmeg
- 2 tbsp fresh thyme or parsley, chopped
For the Crust:
- 1 pre-made pie crust (or homemade if preferred)
Instructions:
1. Prepare the Crust:
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust and press it into a 9-inch pie dish. Trim and crimp the edges as desired.
- Prick the base with a fork and blind-bake for 10 minutes using baking weights or beans. Remove the weights and bake for another 5 minutes. Set aside to cool.
2. Roast the Butternut Squash:
- Toss the diced butternut squash with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Let cool slightly.
3. Prepare the Filling:
- In a large bowl, whisk together the eggs, heavy cream, nutmeg, and a pinch of salt and pepper.
- Stir in the roasted butternut squash, crumbled bacon, cheese, and fresh herbs.
4. Assemble the Pie:
- Pour the filling into the prepared crust.
- Sprinkle the chopped hazelnuts over the top for a crunchy finish.
5. Bake:
- Place the pie in the oven and bake for 30-35 minutes, or until the filling is set and golden brown on top.
- Remove from the oven and let cool slightly before slicing.
Tips:
- Variations: Substitute walnuts or pecans for hazelnuts if preferred.
- For a vegetarian version, omit the bacon and add sautéed mushrooms or spinach.
- Pair with a crisp green salad for a complete meal.
Serve warm and enjoy the perfect balance of flavors and textures in this hearty, savory pie!
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