Butternut Squash Hand Pies

Butter, garlic, and sage roasted squash gets tucked into flaky pastry with goat cheese to make these Butternut Squash Hand Pies. This hand-held recipe is perfect for a pass-around appetizer or side dish at a fall feast.

Jump to:

• Make These Butternut Squash Hand Pies this Fall
• What Do Butternut Squash Pies Taste Like?
• Ingredients in Butternut Squash Hand Pies
• Tools and Equipment Needed
• Steps for Making Butternut Squash Hand Pies
• Serving and Storage
• Substitutions
• Variations
• Baking Tips
• Hand Pie Recipe FAQs
• Join the Style Sweet Bake Club!
• Recipe

Make These Butternut Squash Hand Pies this Fall

Not all pastry needs to be sweet and sugary.  Savory pastries are equally easy to enjoy for snacks, at meal time, and to celebrate with.

We all know that Thanksgiving is all about the pie (after the turkey, that is). This year, try your hand at making something a bit different than your standard pumpkin or pecan pie.  

Instead of dessert, enjoy these savory pies with the main course. Or better yet, bake them off early for pre-dinner, hand-held snacks- perfect for watching the parade or football games.  

What Do Butternut Squash Pies Taste Like?

This recipe calls for some fairly basic ingredients, yet results in super flavorful treats.  It uses the all-butter pie crust recipe as you would a standard pie, but cut much smaller for the individual portions.  

Roasted and chopped butternut squash with garlic, butter, and sag for a flavorful filling. The goat cheese balances the squash perfectly.

Brush the crust with an egg wash for a beautiful golden color. Lastly, sprinkle with poppy and caraway seeds before baking.

Ingredients in Butternut Squash Hand Pies

With flakey, buttery crusts and rich, fall flavors, I promise you won't be missing your typical sweet, fruity pie fillings that you have become accustomed to in this traditional dish.

Here is a quick glance at some of the ingredients needed beyond basic pantry staples. Find a complete list with quantities in the full recipe to follow.

• Butternut squash - pre-roasted squash is used for the filling
• Egg - used for an egg wash to make a crisp, golden crust
• Goat Cheese - crumble the soft, tangy cheese for the filling
• Garlic - for flavoring the roasted squash
• Sage - added to the roasted squash
• Unsalted Butter
• Poppy seeds, for topping
• Prepared pie dough

Tools and Equipment Needed

These are the primary tools you will need to bake these hand pies:

• Rolling pin
• Rimmed baking pan
• Pastry brush
• General kitchen tools (measuring spoons, cups, etc).

Steps for Making Butternut Squash Hand Pies

Make the all-butter pie dough - it will need to chill for at least an hour before rolling.

Roast the butternut squash - this goes fairly quickly and can be done in advance.

Roll out the dough - cut into rectangles

Assemble the hand-pies - filing with roasted and cooled squash and goat cheese

Brush the egg wash - then sprinkle with poppy seeds

Bake!

Serving and Storage

Eat the butternut squash hand pies warm from the oven. Allow to cool until safe enough to handle.

Pies may be stored in the refrigerator in an air-tight container for 4 to 5 days. Reheat by baking in a 325°F oven for 10 minutes.

The pie dough can be made in advance and stored in the fridge for up to 2 days or in the freezer for up to 2 months. To get ahead, the squash filling may be roasted and stored in the refrigerator the day before baking.

Substitutions

Egg - don't have an egg? Make a wash with just milk or cream.

Gluten Free - use your favorite gluten-free pie dough for the crust

Variations

Baked pastry is the perfect pocket for a variety of fillings - sweet and savoury. Try one of these other ideas:

Sweet potato - use parboiled sweet potato instead of the squash and sprinkle with feta

Mushroom - pair sautéed mushrooms with melty cheese, like cheddar

Spinach Pine Nut - I had this filling in a calzone and it's delicious! Wilt spinach on the stove and squeeze out the liquids. Pair with torn mozzarella.

Baking Tips

• Don't over-stuff the filling. Make sure to dampen and seal the edges of the hand pies to keep from leaking.
• Treat the pie dough as your would a full-size pie. Don't over-work it and keep as cold as possible for maximum flakes
• Cool the squash filling before assembling.

Hand Pie Recipe FAQs

Recipe