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TEST KITCHEN APPROVED

Savory Winter Squash Pie

Name: Savory Winter Squash Pie
Prep time: 50 min
Cook time: 35 min
Total time: 1 h 25 min
Yield: 8 servings
Ingredients: 3/4 cup all-purpose flour; 1/2 teaspoon salt; 3 tablespoons shortening; 3 tablespoons cold butter; 2 to 3 tablespoons ice water; BACON ROSES (optional):; 8 bacon strips; 3 tablespoons maple syrup; 3 tablespoons packed brown sugar; TOPPING:; 1 tablespoon maple syrup; 1 tablespoon brown sugar; FILLING:; 4 large eggs; 1 cup frozen cooked winter squash; 1/2 cup 2% milk; 1/2 cup shredded Swiss cheese or part-skim mozzarella cheese; 1/2 cup 2% cottage cheese; 1/4 cup all-purpose flour; 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme; 1/4 teaspoon pepper; 1/4 teaspoon cayenne pepper; Optional: Fresh rosemary and fresh thyme leaves

TEST KITCHEN APPROVED

Total Time:Prep: 50 min.+ chilling Bake 35 min. + cooling

By Taste Of Home Editorial Team

Recipe by Erica Sinclair, Hamilton, Ontario

Tested by Shannon Norris

Taste of Home's Editorial Process

Updated on Aug. 17, 2023

Instead of using frozen winter squash, you can roast butternut or acorn squash until tender and then mash it before getting started on this recipe. The bacon roses are a fun garnish, but this winter squash pie can easily be made without them. —Erica Sinclair, Hamilton, Ontario

TEST KITCHEN APPROVED

Savory Winter Squash Pie

Contest Winner

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Yield:8 servings

Prep:50 min

Cook:35 min

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Ingredients

3/4 cup all-purpose flour
1/2 teaspoon salt
3 tablespoons shortening
3 tablespoons cold butter
2 to 3 tablespoons ice water
BACON ROSES (optional):
8 bacon strips
3 tablespoons maple syrup
3 tablespoons packed brown sugar
TOPPING:
1 tablespoon maple syrup
1 tablespoon brown sugar
FILLING:
4 large eggs
1 cup frozen cooked winter squash
1/2 cup 2% milk
1/2 cup shredded Swiss cheese or part-skim mozzarella cheese
1/2 cup 2% cottage cheese
1/4 cup all-purpose flour
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
Optional: Fresh rosemary and fresh thyme leaves

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Directions

1
In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight.

2
Preheat oven to 375°. For optional bacon roses, brush bacon with 3 tablespoons syrup. Roll up bacon strip; for larger roses use 2 strips. Secure bottoms with toothpicks. Dip top of each bacon rose in 3 tablespoons brown sugar. Arrange on a foil-lined rimmed baking sheet. Bake until bacon is cooked through, 25-30 minutes.
3
On a lightly floured cutting board, roll out dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Brush with syrup and sprinkle with brown sugar. Chill until ready to use.
4
Meanwhile, in a large bowl, whisk eggs, squash and milk until smooth. Stir in cheeses, flour, rosemary, salt, nutmeg, thyme, pepper and cayenne. Pour into a greased 9-in. pie plate. Bake 20 minutes.
5
Working quickly, arrange chilled dough strips over hot filling in a lattice pattern. Trim at edge of pie plate. Bake until crust is golden brown and center is set, 15-20 minutes. Cool 10 minutes on a wire rack before serving. If desired garnish with bacon roses, rosemary leaves and thyme leaves.