Savory Winter Squash Pie

Total Time

Prep: 50 min.+ chilling Bake 35 min. + cooling


8 servings

Updated: Aug. 17, 2023
Instead of using frozen winter squash, you can roast butternut or acorn squash until tender and then mash it before getting started on this recipe. The bacon roses are a fun garnish, but this winter squash pie can easily be made without them. —Erica Sinclair, Hamilton, Ontario
Savory Winter Squash Pie Recipe photo by Taste of Home
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  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 tablespoons shortening
  • 3 tablespoons cold butter
  • 2 to 3 tablespoons ice water
  • BACON ROSES (optional):
  • 8 bacon strips
  • 3 tablespoons maple syrup
  • 3 tablespoons packed brown sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon brown sugar
  • 4 large eggs
  • 1 cup frozen cooked winter squash
  • 1/2 cup 2% milk
  • 1/2 cup shredded Swiss cheese or part-skim mozzarella cheese
  • 1/2 cup 2% cottage cheese
  • 1/4 cup all-purpose flour
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • Optional: Fresh rosemary and fresh thyme leaves


  1. In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight.
  2. Preheat oven to 375°. For optional bacon roses, brush bacon with 3 tablespoons syrup. Roll up bacon strip; for larger roses use 2 strips. Secure bottoms with toothpicks. Dip top of each bacon rose in 3 tablespoons brown sugar. Arrange on a foil-lined rimmed baking sheet. Bake until bacon is cooked through, 25-30 minutes.
  3. On a lightly floured cutting board, roll out dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Brush with syrup and sprinkle with brown sugar. Chill until ready to use.
  4. Meanwhile, in a large bowl, whisk eggs, squash and milk until smooth. Stir in cheeses, flour, rosemary, salt, nutmeg, thyme, pepper and cayenne. Pour into a greased 9-in. pie plate. Bake 20 minutes.
  5. Working quickly, arrange chilled dough strips over hot filling in a lattice pattern. Trim at edge of pie plate. Bake until crust is golden brown and center is set, 15-20 minutes. Cool 10 minutes on a wire rack before serving. If desired garnish with bacon roses, rosemary leaves and thyme leaves.

Nutrition Facts

1 piece: 245 calories, 14g fat (6g saturated fat), 113mg cholesterol, 428mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 9g protein.

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