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Squash pie recipe

Squash Pie Recipe

squash pie

This savory squash pie recipe makes a great breakfast treat.

What a crazy late summer it’s been. I’m finally coming up for air and it feels great. Between freelance work and developing my new weight loss program (50 Days to Fabulous (after 40)), things have been hectic. I did take some time out a few weeks ago, when my few summer squashes came in, to make develop this squash pie recipe. (In total honesty, my friend Karen made a version and told me about it, then I did my own version).

This is a great early fall dish because it has a nice, nutty taste from the walnuts in the pesto. I mostly ate it for breakfast, which is my favorite time of day to eat any pie. I have no idea why that is, but to me pie is a breakfast food!

Recipe: Squash Pie Recipe

Summary: nutty goodness in a pie shell


  • 2 large red onions
  • 1 TBS butter
  • 1 large summer squash
  • Cream Cheese Pesto (recipe below)
  • 2 Tbs herb infused olive oil
  • 2 whole wheat, organic pie crusts

making squash pie

  1. Slice the onions in strips (cut the onion in half and slice).
  2. In a saucepan, melt the butter over medium heat and add the onion. Cook until the onions have caramelized, about 10 minutes (they should brown just a little, but not burn). Remove from heat and set aside.
  3. Heat the oven to 350.
  4. Prepare the pie crusts by poking holes in the bottom with a fork.
  5. Spread half of the cream cheese pesto on in each pie crust.
  6. Slice the squash as thinly as you can and layer it over the cream cheese pesto. Drizzle with the olive oil.
  7. Top with the caramelized onions.
  8. Put in oven and back for about 1 hour, or until the squash is tender and the crust is brown.
  9. Let cool and serve warm or cold.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Diet type: Vegetarian

Number of servings (yield): 12

Copyright © Susan Rose.

Recipe: Cream Cheese Pesto

Summary: The cheesy pesto is a great sandwich spread.


  • Handful of Swiss Chard
  • Basil
  • Rosemary
  • 1 tbs capers
  • ½ cup black olives
  • ¼ walnuts
  • 1 tsp rosemary
  • ¼ cup olive oil
  • 8 oz cream cheese

making cream cheese pesto

  1. Putt everything except the cream cheese in a food processor and pulsing until chopped.
  2. Add the cream cheese and pulse until all the ingredients are well combined.

Preparation time: 5 minute(s)

Cooking time: 1 minute(s)

Number of servings (yield): 8

Copyright © Susan Rose.

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