🥧 Why You’ll Fall in Love with This Butternut Slice Pie
There’s something incredibly comforting about roasting butternut squash and wrapping it in golden, flaky pastry. Add a sweet-and-savory onion confit, creamy St. Môret, crumbly feta, and a sprinkle of Parmesan, and you’ve got yourself a showstopper pie that’s both rustic and gourmet.
Whether you’re planning a cozy dinner for two or hosting a fall-themed gathering, this Butternut Slice with Confit and Feta Pie is guaranteed to impress.
🧾 Ingredients You’ll Need
For 2–3 people, gather these delicious goodies:
- 1 butternut squash (approx. 350g) – peeled, deseeded, and sliced
- 1 shortcrust pastry – store-bought or homemade
- 70g St. Môret cheese – or any creamy soft cheese you like
- 50g Parmesan cheese – freshly grated
- 1 onion + 1 garlic clove – thinly sliced
- 6 tbsp olive oil – divided
- 2 tbsp salted soy sauce – for depth and umami
- 1 tbsp honey – brings out the natural sweetness of the squash
- 1 tsp smoked paprika – adds warmth and a subtle kick
- 1 tbsp fresh parsley – chopped
🔪 Step-by-Step Instructions
1. Prep the Butternut
Start by slicing the butternut squash into thin rounds or half-moons. Toss them with 3 tbsp olive oil, 1 tbsp honey, smoked paprika, salt, and pepper. Roast on a parchment-lined tray at 190°C (375°F) for 25 minutes, until tender and slightly caramelized.
2. Make the Onion Confit
While the squash is roasting, sauté your thinly sliced onion and garlic in the remaining olive oil over medium-low heat. Cook slowly for 10–15 minutes until golden and jammy. Stir in soy sauce and parsley for a deep, savory twist.
🧅 Pro tip: The longer you cook the onions on low heat, the richer and more flavorful they’ll get!
3. Assemble the Pie
- Roll out your shortcrust pastry onto a baking tray or pie dish.
- Spread the St. Môret cheese over the base.
- Layer the roasted butternut on top, then spoon over the onion confit.
- Sprinkle generously with grated Parmesan.
4. Bake & Serve
Pop the assembled pie into the oven and bake for another 25 minutes at 190°C (375°F) until the edges are golden and the filling is bubbly.
Let it cool slightly before slicing. Sprinkle with extra parsley or crumbled feta if desired.
💡 Variations & Substitutions
- No St. Môret? Use cream cheese, ricotta, or goat cheese instead.
- Make it vegan: Swap dairy cheeses for plant-based alternatives and use maple syrup in place of honey.
- Add crunch: Top with crushed walnuts or pine nuts before serving.
🍽️ Serving Ideas
This pie pairs beautifully with:
- A simple arugula salad dressed in lemon and olive oil
- A warm bowl of spiced tomato soup
- Or a glass of crisp white wine (hello, fall dinner perfection!)
🥄 Why This Recipe Works
This Butternut Slice Pie strikes the perfect balance of creamy, sweet, salty, and savory. The roasted squash brings softness, the confit onions bring depth, and the cheese adds indulgence. Wrapped in flaky pastry, it’s everything you want on a cool evening.
Not to mention—it’s easy to prep, super satisfying, and makes even better leftovers the next day!
🌿 Final Thoughts
If you’re searching for a vegetarian main that’s hearty, flavorful, and seasonally inspired, this Butternut Slice with Confit and Feta Pie is your go-to. It’s an easy dish with elegant vibes, and it hits the comfort food sweet spot every single time.
So what are you waiting for? Preheat your oven and get ready to fall in love with butternut all over again. 🍂