We have lots of eggs from our ducks. I love butternut squash and onions, and grow as many of each as I can. How’m I going to use all these? Butternut S’Quiche! This is a savory butternut pie, perfect for dinner, especially in the fall when winter squash is readily available. It’s a great way to use leftover squash after cooking one that’s just too big to eat at once.
Butternut S'Quiche
I love butternut squash and quiche. The result? Butternut S’Quiche! This is a savory butternut pie, perfect for dinner, especially in the fall when winter squash is readily available. A great way to use leftover squash after cooking one that’s just too big to eat at once. This includes caramelized onions, toasted pecans and optional diced bacon. The prep for the squash, onions, bacon and piecrust may be done a day ahead, or the morning before the planned event to make the big day and cleanup more relaxing.
Notes
Other favorite winter squashes may be used if desired, such as pumpkin or Lakota.
This recipe works well at 9,000 feet. If cooking at a lower elevation, everything will cook more quickly.
Ingredients
- 1 unbaked, 9" deep dish pie shell (homemade or purchased)
- 1 (2-2.5 lb) butternut squash, or leftover squash to equal 2 cups pureed
- 1 Tblsp olive oil or butter
- 3 cups onions, sliced vertically
- 3 Tblsp cooking sherry
- 3 slices bacon, cooked and diced (optional)
- 4-5 beaten eggs-from ducks or chickens (about 1 cup total)
- 1/2 cup milk
- 1 tsp dried thyme
- 1 tsp poultry seasoning (salted or salt-free)
- 6 oz white cheese, shredded: divided (farmer, jack or swiss)
- 1/4 cup chopped pecans
Instructions
Prepare the Butternut Squash
- Start oven to 400F.
- Cut butternut squash in half. Remove seeds. Spray lightly or brush cut side with olive oil.
- Place on foil-covered baking pan, cut side down.
- Roast in oven about 60-90 minutes until squash is soft. Remove from oven and cool a few minutes.
- Scoop the squash out of the shell and puree, by hand or in a blender. Set aside.
- Keep in refrigerator if preparing squash the day or morning ahead.
- While the squash bakes, prepare the piecrust, onions and bacon.
Make the Pie Crust
- Make pie crust according to your favorite recipe. (Or thaw, if using frozen piecrust.)
- Line 9" deep dish pie pan with the crust. Set aside.
- If preparing the day or morning ahead, cover well with plastic wrap and place in refrigerator.
Caramelize the Onions
- Heat large skillet to med-high heat. Add olive oil or butter, then add the onions. Saute until onions are limp and begin to brown.
- Deglaze the pan with sherry and continue to cook onions at medium heat until brown and translucent but not burned. Remove from heat and set aside.
- Refrigerate if preparing ahead of time.
Prep the Bacon, if using
- Fry or microwave the bacon until almost crisp. Dice. Set aside.
- Refrigerate if preparing ahead of time.
Prepare the Pie
- Preheat oven to 375 F.
- In a large bowl, beat the eggs. Add the milk, thyme, poultry seasoning and 2 cups of the pureed squash. Blend well.
- Add the caramelized onions and the diced bacon, if using.
- Pour half the squash/egg mixture into pie shell. Sprinkle 4 oz of the cheese onto this mixture, then top with remaining squash mixture.
- Sprinkle top with remaining 2 oz of cheese and chopped pecans.
- Bake at 375 F. for 60-70 minutes, until pie appears set and inserted knife comes out clean.
- Let rest 5-10 minutes before serving.