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4.60
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5
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Rosemary Butternut Squash Skillet Pie
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.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Side Dishes
Cuisine:
American
Keyword:
butternut squash skillet pie, rosemary butternut squash skillet pie, squash skillet pie
Servings:
8
servings
Author:
Gina Matsoukas
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
Serving:
1
SERVING
|
Calories:
330
kcal
|
Carbohydrates:
32
g
|
Protein:
9
g
|
Fat:
19
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
13
g
|
Cholesterol:
97
mg
|
Sodium:
514
mg
|
Fiber:
4
g
|
Sugar:
5
g