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.
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.
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.
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.
It can easily take the place of a traditional stuffing like this chestnut stuffing for a holiday meal. And, it goes great alongside a main dish like some air fryer Cornish hens or even a full sized turkey!
Pair it with some green vegetables (I’m always partial to these festive cranberry goat cheese and bacon green beans) and a touch of cranberry sauce (take your pick between a boozy bourbon cranberry sauce or a simple 5-ingredient slow cooker cranberry sauce) and you’ve got a lovely little holiday meal!
- 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
- Preheat oven to 350 degrees.
- Add butternut squash and onion to a large bowl.
- Whisk together the eggs, olive oil, milk, heavy cream, rosemary and garlic in another bowl.
- Add parmesan and pancake/baking mix to the bowl with the butternut squash and toss to combine.
- Pour the liquid mixture into the large bowl with the butternut squash and mix until combined.
- Add the salt and pepper to taste and mix again.
- Transfer the batter to a 10 inch cast iron skillet.
- Place skillet in the oven and bake for about 30 minutes until cooked through and the top starts to turn golden brown.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 330Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 97mgSodium: 514mgCarbohydrates: 32gFiber: 4gSugar: 5gProtein: 9g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.