Squash and feta pie

I made this for dinner tonight. It’s a bit sweet, but David and I really liked it.


  • 1lb. 9oz. butternut squash, cut into 3/4-inch pieces
  • 4 garlic cloves, unpeeled
  • 5 tablespons olive oil
  • 2 small red onions, sliced (relatively thin, long slives)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • 3 1/2 oz. feta cheese, broken into small pieces
  • 1 tablespoon chopped rosemary
  • 1 9-inch pie crust

1. Preheat the oven to 400 degrees F.

2. Place the squash and garlic cloves on a backing tray. Toss in 2 tablespoons of olive oil. Bake for 25-30 minutes or until squash is tender.

3. While the squash and garlic are cooking, heat 2 tablespoons of oil in a large frying pan. Add the onion Cook over medium heat, stirring occasionally, for approximately 10 minutes. Add the vinegar and brown sugar and cook for 15 minutes or until the onion is caramelized. Remove from heat.

4. Set the garlic aside. Combine the squash and onions in a large bowl. Allow to cool.

5. Add the feta and rosemary to the squash. Squeeze out the garlic flesh and mix it through the vegetables.

6. Put the mixture into the piecrust. Bake for 30 minutes.

Serves 6.

Adapted from a recipe in one of my favorite cookbooks:

Scarlett, Kay. “Veggie Food: From veggies on the side to the main event.” San Diego: Laurel Glen, 2004.

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