Butternut Squash, Feta and Honey Pie
An autumnal celebration with a sweet, gourmet twist. The velvety softness of butternut squash blends perfectly with the salty, creamy taste of feta, while a drizzle of honey rounds things off with a deliciously sweet note. Easy to make, this puff pastry pie is a comforting, elegant dish, perfect for a friendly meal or a seasonal brunch. A combination of ingredients that will delight everyone!
- Prep: 30 min
- Baking: 25-30 minutes at 350°F (180°C)
Ingredients
- 1 puff pastry, defrosted
- 1 1/4 cups (300 g) butternut squash purée (about 1 cooked squash)
- 1 red onion
- 1 tbsp (20 g) unsalted Canadian butter
- Salt
- 1 tsp (5 ml) maple syrup
- 3/4 cup (100 g) Canadian feta cheese
- Fleur de sel, or your preferred finishing salt
- 1 drizzle of honey
- 1 egg yolk, lightly beaten
Make it with Canadian Dairy
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Preparation
Preheat oven to 350°F (180°C).
Unroll the puff pastry and place on a baking sheet lined with parchment paper.
Spread the cold butternut squash purée over the pastry base (do not add salt).
Thinly slice a red onion. Heat butter in a frying pan over low heat. Add the sliced onion with a pinch of salt and sauté gently. When the onion starts to become translucent, add a teaspoon of maple syrup and continue cooking until caramelized.
Spread the candied onions over the squash purée. Crumble the feta on top. Add a pinch of fleur de sel and drizzle the honey over the whole pie.
Brush the crust with the egg yolk.
Bake in a oven for 25 to 30 minutes, until golden brown. Serve warm or hot.
Tips
To prepare the squash puree: You can easily cook butternut squash by cutting it in half lengthways and removing the filaments and seeds. For more even cooking, make cuts in the flesh and brush with a little olive oil. Bake at 395°F (200°C), face down, for 45-50 minutes, until the squash is tender.