Prepare to embark on a culinary journey that will transform your dinner table with a show-stopping dish that combines the creamy sweetness of butternut squash, the bold tang of blue cheese, and the delicate crispiness of filo pastry! This Butternut Squash with Blue Cheese Filo Pie is not just a recipe—it's a flavor explosion that will have your guests begging for seconds. Imagine cutting into a golden, flaky pastry to reveal a luscious filling that marries rustic autumn vegetables with luxurious cheese, creating a gourmet experience right in your own kitchen.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 1 cup blue cheese, crumbled
- 8 sheets of filo pastry
- 1/4 cup melted butter
- 1 onion, chopped
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the pie bakes evenly and achieves a nice golden color.
- Prepare the butternut squash by peeling it with a vegetable peeler and then cutting it into small, even cubes. Aim for about 1-inch pieces to ensure even cooking.
- In a large pot, bring water to a boil and add the cubed butternut squash. Cook for about 5-7 minutes until just tender. Drain and set aside.
- In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is translucent and slightly caramelized.
- Add the drained butternut squash to the skillet with the onions. Season with salt and pepper to taste. Stir gently to combine and cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Remove the skillet from heat and fold in the crumbled blue cheese, mixing until the cheese is evenly distributed throughout the squash mixture.
- Lay out one sheet of filo pastry on a clean, dry surface. Brush the sheet lightly with melted butter. Repeat this process with 3 more sheets, layering them on top of each other.
- Once you have a stack of 4 sheets, spoon the butternut squash and blue cheese mixture into the center of the pastry, leaving about a 2-inch border around the edges.
- Fold the edges of the filo pastry over the filling, creating a rustic pie shape. Brush the top with a little more melted butter to give it a nice golden finish.
- Repeat the layering process with the remaining 4 sheets of filo pastry and another portion of the filling, or create a second pie with the remaining ingredients if desired.
- Place the assembled pie on a baking sheet and transfer it to the preheated oven. Bake for 30-40 minutes, or until the filo is golden brown and crispy.
- Once baked, remove the pie from the oven and let it cool for a few minutes. Garnish with fresh thyme before serving.
- Slice the pie into wedges and serve warm as a delightful main dish or a savory side. Enjoy your Butternut Squash with Blue Cheese Filo Pie!
Tips
- For the most even cooking, make sure your butternut squash cubes are roughly the same size (about 1-inch pieces).
- Don't be afraid of the blue cheese - its strong flavor mellows beautifully when baked with the sweet squash.
- Work quickly with filo pastry and keep it covered with a damp towel to prevent drying out.
- Brush each filo sheet lightly with butter - the key word is "lightly" to avoid a greasy pie.
- If you're not a fan of blue cheese, you can substitute with goat cheese or feta for a different flavor profile.
- Let the pie rest for 5-10 minutes after baking to allow the filling to set and make cutting easier.
- This pie can be prepared ahead of time and refrigerated before baking - perfect for meal prep or entertaining!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 12g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 55mg
