How To Make Squash, Winter Herb & Crispy Butter Bean Pie
What better way to get you in a happy mood than having a slice of pie? These baked dishes are perfect for those who can’t get enough of flaky pastries. From an apple variant to a lemon meringue, these pies pastries recipes will satisfy your pie and pastry cravings.
Serves:
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 1 cup cooked butter beans
- 1 cup vegetable broth
- 1 cup grated Cheddar cheese
- 1 frozen pie crust, thawed
- Fresh thyme leaves, for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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In a large bowl, toss the squash cubes with olive oil, dried thyme, dried rosemary, salt, and pepper.
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Spread the seasoned squash onto a baking sheet and roast for 25 minutes, or until tender.
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While the squash is roasting, heat a large skillet over medium heat and add the cooked butter beans. Cook until crispy, about 5 minutes.
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Remove the squash from the oven and reduce the oven temperature to 375°F (190°C).
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In a blender or food processor, combine half of the roasted squash and vegetable broth. Blend until smooth.
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In a separate bowl, mix the remaining roasted squash, crispy butter beans, and Cheddar cheese.
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Pour the blended squash mixture into the thawed pie crust. Top with the squash, bean, and cheese mixture.
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Bake for 25 minutes, or until the pie crust is golden and the filling is set.
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Let cool for a few minutes before serving. Garnish with fresh thyme leaves.
Nutrition
- Calories : 380kcal
- Total Fat : 20g
- Saturated Fat : 7g
- Cholesterol : 30mg
- Sodium : 480mg
- Total Carbohydrates : 43g
- Dietary Fiber : 7g
- Sugar : 5g
- Protein : 11g
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