This Butternut Squash Carrot Pie is a savory dish you can savor all winter long. It is comfort food at its finest. It’s also vegetarian. The squash and carrot filling is flavored by cumin, butter, salt, and pepper. Its topped with caramelized onions and fresh sage.
At the 2013 Minnesota State Fair, this recipe stood out to us…from Susan Gran, winner for “best savory pie” (Pillsbury contest). Try it out. We did. And wow!
Here’s what it looks like before you put it in the oven.
You can even do individual portions in cupcake tins. Just bake it for less time of course.
And here I walk you through some of the main steps. I made the filling a day ahead and doubled the batch. I had a good feeling about this one.
First I chopped up the squash and carrots and got them roasting.
I used butternut squash but acorn or even pumpkin would work well too, depending on your tastes.
You toss the squash and carrots with olive oil, salt, pepper and one of my favorite spices, cumin. (I also added cayenne, because heat is a close friend of mine.) You can make the caramelized onions ahead of time too.
Delish Dinner Party Main Dish
Once the squash and carrots were roasted, I pureed the filling with the other key ingredients. If you don’t have a food processor, try a stick blender instead. At this point I put it in my fridge for my dinner party the next day.
When party time came I rolled out my pre-made pie crust and made a full-size pie, plus I did cut-outs for minis and this worked like a charm.
This butternut squash carrot pie is a colorful recipe, with the vibrant squash contrasting with the fresh sage on top.
There were no leftovers, but the minis would have made terrific to-go lunches. Guess I will have to make them again! And soon. You should give them a try too.
Watch for more savory dishes in the coming months. You can search our site for your favorite ingredients or filter recipes by category here.
Bake it great!