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Rosemary Butternut Squash Skillet Pie

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This rosemary butternut squash skillet pie is like a mix between a squash gratin and pie. It comes together in minutes and bakes up as a festive fall side dish.

If things pan out like they’re supposed to, I’m going to be on a tropical island for two weeks later this month, including over Thanksgiving. It’s hard to really have anything negative to say about a trip to the tropics as the temperatures plunge and my skin turns pastier by the day, but when it coincides with the best eating day of the entire year, there’s a bit of sadness buried inside me somewhere.

I’m sure it will quickly go away when I’m poolside with a delicious alcoholic beverage in hand though.

Rosemary butternut squash skillet pie

So, to make up for a missed holiday, I’m eating like it’s Thanksgiving for the next two weeks starting with this butternut squash skillet pie.

Buttternut squash skillet pie

The idea of using a pancake mix outside of breakfast has always been a bit weird to me. Weird and very southern American. I’m about as far from Southern as they come yet here I am with a cast iron skillet and side dish that uses pancake mix.

Rosemary butternut squash pie

This pie is like a gratin meets bread pudding meets side dish. It’s pretty much the perfect addition to your Thanksgiving table and it couldn’t be easier to make; mix everything together, pour into a skillet and bake. It’s a savory flavor explosion and while I’m not sure it outdoes a tropical island in the middle of winter, it’s close.

Rosemary Butternut Squash Skillet Pie

Rosemary Butternut Squash Skillet Pie

Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This rosemary butternut squash skillet pie is like a mix between a squash gratin and pie. It comes together in minutes and bakes up as a festive fall side dish.

Ingredients

  • 4 cups thinly sliced butternut squash
  • 1 small yellow onion, thinly sliced
  • 3 eggs
  • 1/3 cup extra virgin olive oil
  • 1/4 cup whole milk
  • 2 tablespoons heavy cream
  • 2 tablespoons chopped rosemary
  • 1 clove garlic, minced
  • 1/2 cup grated parmesan
  • 1 cup pancake/baking mix (Bisquick or something similar)
  • salt and pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Add butternut squash and onion to a large bowl.
  3. Whisk together the eggs, olive oil, milk, heavy cream, rosemary and garlic in another bowl.
  4. Add parmesan and pancake/baking mix to the bowl with the butternut squash and toss to combine.
  5. Pour the liquid mixture into the large bowl with the butternut squash and mix until combined.
  6. Add the salt and pepper to taste and mix again.
  7. Transfer the batter to a 10 inch cast iron skillet.
  8. Place skillet in the oven and bake for about 30 minutes until cooked through and the top starts to turn golden brown.

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