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.
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
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.
MORE BUTTERNUT SQUASH RECIPES TO TRY:
Air Fryer Butternut Squash
Vanilla Butternut Squash Biscuits
Butternut Squash Lasagna Roll Ups with Chicken and Spinach
Crispy Baked Butternut Squash Chips
Rosemary Butternut Squash Skillet Pie
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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Easy and delicious, this one is a keeper. I know I’m going to make it over and over again!
This pie was absolutely delicious! Packed full of flavour, and perfect for autumn.
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!
Hi Jeanne- yes, the squash is peeled.
My sister is traveling over Thanksgiving too. I am so mad at her. Because I’ll miss cooking with her! Yet she swears that it is the best time of year to leave the country. Have a great trip. Love the pancake mix BTW. Why not?
Ah, a trip to the islands… I love it. I’ve been in an eat-everything-thanksgiving mode because I mean how could you possibly get your fill of Thanksgiving type foods just one day of the year? Never new you could use pancake mix for something like this!!