I find that butternut squash is one of those vegetables that you look at and think “what am I going to do with that?”  Of course there are the popular options Butternut Squash Soup or Roasted Butternut Squash. But here is something a little different and absolutely delicious a savory pie. Pies here in the UK are very popular, I have not totally gotten into all of them but they are inspiring to be creative and think outside the box of standard apple pies!

Butternut Squash Pie

Crust

2 Cups of Flour

4 Tablespoons of Butter

4 Tablespoons of Shortening

1 1/2 Teaspoon of dried Sage

1/2 Teaspoon fo Sugar

1/3 Cup of Cold Water

Mix all of the ingredients together except the water. With fingers bring together until small pieces form the size of oatmeal. Then add the water and quickly blend together. Form dough in ball and wrap in plastic wrap/cling and pat down. Refrigerate for 2 hours.

Remove dough from refrigerator and place in between two pieces of parchment paper. Roll dough out into 1/4 inch thickness. Remove top piece of parchment paper and flip the dough into  tart or pie shell. I used a 10 inch tart shell. Using baking weights, bake the shell for 20 minutes at 375.

Butternut Squash Filling

Filling

1 pound of Butternut squash Cut into matchstick pieces 1/4 of inch by 2 inches

1/2 Cup of Grated Parmesan Cheese

1 Egg

1/3 Cup of Cream

1/3 Cup of Milk

1 Medium onion Chopped  (sauted in 1 tablespoons of butter for 3-4 minutes)

1 Tablespoons of fresh Sage Chopped

3/4 of Cooked Bacon Pieces

1 Teaspoon of Fresh Thyme

Salt and Pepper to Taste

In a bowl beat the egg, milk and cream. Add the remaining ingredients and mix together. Pour the ingredients into the baked pie shell and bake for 25-30 minutes at 375.  Serve warm. I served this with a simple green salad