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.