Get ready to transform your dinner table with a show-stopping dish that combines the creamy richness of butternut squash, the nutritious punch of kale, and a perfectly golden pie crust that will have everyone begging for seconds! This Butternut Squash Kale Pie is not just a recipe – it's a culinary adventure that bridges the gap between hearty comfort food and elegant, nutritious dining. Whether you're a vegetarian looking for a satisfying main course or a food lover seeking a unique twist on traditional pie, this recipe promises to tantalize your taste buds and impress even the most discerning dinner guests.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 2 cups butternut squash, cubed
- 2 cups kale, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup coconut milk
- 1 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 9-inch pie dish by lightly greasing it.
- Dice the butternut squash into small, uniform cubes, approximately 1/2 inch in size to ensure even cooking.
- Chop the kale into small, bite-sized pieces, removing any tough stems.
- In a large skillet, sauté the chopped onion and minced garlic over medium heat until they become translucent and fragrant, about 3-4 minutes.
- Add the butternut squash cubes to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
- Stir in the chopped kale and cook for an additional 2-3 minutes until the kale wilts slightly.
- Season the vegetable mixture with nutmeg, salt, and pepper, mixing thoroughly to distribute the spices.
- Pour the coconut milk over the vegetable mixture and simmer for 2-3 minutes to create a creamy base.
- Line the prepared pie dish with the pie crust, ensuring it covers the bottom and sides evenly.
- Transfer the vegetable mixture into the pie crust, spreading it out in an even layer.
- If desired, create a decorative edge on the pie crust by crimping the sides.
- Place the pie in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the pie cool for 10-15 minutes before slicing to allow the filling to set.
- Slice into 8 equal portions and serve warm as a main course or side dish.
Tips
- Squash Preparation Hack: For easier cutting, microwave the butternut squash for 2-3 minutes to soften it slightly before cubing.
- Kale Pro Tip: Massage the kale with a little olive oil before cooking to reduce bitterness and improve texture.
- Crust Crispiness Secret: Brush the pie crust edges with an egg wash for a gorgeous golden-brown finish.
- Make-Ahead Magic: You can prepare the vegetable filling a day in advance and refrigerate, which actually helps the flavors meld together beautifully.
- Customization Corner: Feel free to add some crumbled feta or goat cheese to the filling for an extra flavor dimension.
- Leftover Love: This pie reheats wonderfully - simply warm in the oven at 350°F for 10-15 minutes to restore its crispy crust and warm filling.
- Dietary Note: This recipe is naturally vegetarian and can be easily made vegan by using a vegan pie crust.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 5g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 0mg
