Butter, garlic, and sage roasted squash gets tucked into flaky pastry with goat cheese to make these Butternut Squash Hand Pies.
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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.
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
- Egg
- Goat Cheese
- Garlic
- Sage
- 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).
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.
More Pie Recipes to Try
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.
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Recipe
Butternut Squash Hand Pies
Ingredients
- 1 single pie dough recipe prepared
- 2 cups butternut squash cut into ½-inch cubes
- 2 tablespoon extra virgin olive oil
- 1 clove garlic minced
- 5 sage leaves chiffonade
- kosher salt
- fresh ground pepper
- 4 ounces goat cheese crumbled
- 1 large egg beaten
- poppy seeds for sprinkling
- caraway seeds for sprinkling
Instructions
- Preheat the oven to 425°F. On a rimmed baking sheet, toss together the cubed squash, olive oil, garlic and sage. Season with salt and pepper.
- Roast the vegetables for 20 to 25 minutes, stirring hallway, or until the vegetables soften and being to caramelize. Remove from the oven and set to cool completely on a wire rack.
- Reduce the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Cut the prepared dough in half and roll out into two 8 ½ by 9-inch rectangles on a lightly floured surface.
- Cut each portion into six 2 ½ by 4 inch rectangles.
- Place half of the pie dough rounds on the lined baking sheet. Spoon the cooled butternut squash filling onto the pie dough rounds, leaving a ½-inch border on all sides.
- Sprinkle the tops with the goat cheese.
- Use a pastry brush to brush the border lightly with the beaten egg wash. Place the remaining pie dough rounds on top and crimp with a fork to seal.
- Brush the tops of the pies with egg wash. Prick the tops with the tines of a fork and sprinkle with poppy and caraway seeds. Chill the pies for 10 to 30 minutes.
- Bake the pies for 25 to 30 minutes, or until golden brown. Serve warm.
Notes
Butternut Squash Hand Pies | IMG Recipes| Share Your Favorite Recipes, Cooking Tips & Food Images
[…] Butternut Squash Hand Pies Butternut squash roasted with sage and garlic then topped with goat cheese- all wrapped up into individual hand pies.For full “Butternut Squash Hand Pies” recipe click here […]
Reva
I just made these, but with my own pie dough with thyme and oregano mixed in the dough. They are amazing!! Thanks for the deliciousness. 🙂
Tessa
Nice!! I need to make then again this year, and will certainly add herbs to my dough =)
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[…] with black beans via Naturally Ella Butternut squash and goat cheese ravioli via Half Baked Harvest Butternut squash goat cheese hand pies via Style Sweet […]
Monica Hood
Very delicious. A bit of work for such a small yield, but I used my entire butternut squash, which was about twice what the recipe called for (4 cups), then twice the goat cheese and garlic, so I had a good amount leftover, and it made an awesome filling for a grilled sandwich the next day. I even happened to have some seeded rye, so the whole flavor profile was similar!
stylesweet
Wow that sandwich sounds soooo good! I must do this too!
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[…] with black beans via Naturally Ella Butternut squash and goat cheese ravioli via Half Baked Harvest Butternut squash goat cheese hand pies via Style Sweet […]
Sandra P
I loved these. Made a few extra and had them as afternoon snacks for a few days