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Rosemary Butternut Squash Skillet Pie

This savory 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.

Rosemary butternut squash skillet pie.

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.

Why We Love Rosemary Butternut Squash

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!

Ingredients Needed for Savory Squash Pie

  • butternut squash
  • onion
  • eggs
  • extra virgin olive oil
  • milk – any variety should work as long as it isn’t sweetened
  • heavy cream – you could also swap for half and half
  • chopped rosemary
  • minced garlic
  • grated parmesan
  • pancake/baking mix (Bisquick or something similar)
  • salt and pepper
Savory squash pie on a small blue glass plate with a fork.

How to Make Rosemary Butternut Squash Pie

Preheat the oven and add the squash and onion to a bowl.

Whisk together the oil, eggs, milk, cream, garlic, and rosemary in a separate bowl.

Add the baking mix and parmesan cheese to the bowl containing the squash, toss to combine.

Pour the liquid into the squash bowl and mix.

Season with salt and pepper, then transfer to a skillet or baking dish.

Bake for 30 minutes or until the top turns golden brown.

Tips for Making + Variations

  • If desired, you could half the butternut squash with another winter squash variety such as red kuri squash, buttercup or delicata.
  • Try adding protein such as ground beef, turkey, or sausage.
  • For green veggies, add a little kale or spinach.
  • I like using a cast iron skillet to make this squash pie, if you don’t have one use a greased baking dish instead.
  • Prepping for the holidays? Double the recipe and use a disposable aluminum pan!
  • Feel free to add a little thyme or sage, both pair well with the rosemary.
Rosemary butternut squash pie in a cast iron skillet with a spoon.


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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.


  • 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


  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.
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.


Please leave a comment below or pin it to your Pinterest account!


Shadi Hasanzadenemati

Friday 14th of October 2022

Easy and delicious, this one is a keeper. I know I’m going to make it over and over again!


Friday 14th of October 2022

This pie was absolutely delicious! Packed full of flavour, and perfect for autumn.


Tuesday 3rd of October 2017

This is a wonderful recipe. I do have one question. Do you peel the squash first or is it ok to leave the skin on? Regardless, I will definitely be making this again. And again.

Thank you for the great recipe!

Running to the Kitchen

Wednesday 4th of October 2017

Hi Jeanne- yes, the squash is peeled.

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