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    Butternut Squash Hand Pies

    November 11, 2013 by Style Sweet 9 Comments

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    Butter, garlic, and sage roasted squash gets tucked into flaky pastry with goat cheese to make these Butternut Squash Hand Pies.

    A cross-section of baked butternut squash hand pies on a baking sheet
    Jump to:
    • Make These Butternut Squash Hand Pies this Fall
    • Ingredients in Butternut Squash Hand Pies
    • Tools and Equipment Needed
    • More Pie Recipes to Try
    • Serving and Storage
    • 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.  

    A cross-section of butternut squash hand pies with goat cheese inside and a flaky crust.

    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).
    Assembling butternut squash hand pies with goat cheese on top

    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.

    Butternut squash hand pies being assembled on a baking sheet

    More Pie Recipes to Try

    Pumpkin Pie

    Apple Blueberry Pie

    Maple Sugar Pie

    S'more Pumpkin Pie

    Pear Pie

    French Apple Rose Tart

    Easy Pumpkin Chiffon Pie

    Baked butternut squash hand pies on a baking sheet with parchment paper

    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.

    ALL BUTTER PIE DOUGH

    A plate of butternut squash hand pies on a table with mini pumpkins
    Pumpkin Coffee Cream Cheese Cake

    Join the Style Sweet Bake Club!

    Get exclusive recipes and articles sent straight to your inbox. Become a subscriber today! Click to join.

    Recipe

    A cross-section of a butternut squash hand pie
    Print Recipe
    5 from 2 votes

    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.
    Prep Time45 mins
    Cook Time45 mins
    Total Time2 hrs
    Course: Side Dish
    Cuisine: American
    Keyword: butternut squash, hand pies
    Servings: 6

    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

    These hand pies were originally made round, but cutting them into rectangles is much easier without wasting dough.
    Butternut squash hand pies with sage and goat cheese
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    Reader Interactions

    Comments

    1. Butternut Squash Hand Pies | IMG Recipes| Share Your Favorite Recipes, Cooking Tips & Food Images

      April 11, 2014 at 5:07 am

      […] 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 […]

      Reply
    2. Reva

      November 12, 2014 at 9:48 pm

      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. 🙂

      Reply
      • Tessa

        November 17, 2014 at 6:04 pm

        Nice!! I need to make then again this year, and will certainly add herbs to my dough =)

        Reply
    3. Friday Faves - foodiecrush

      October 09, 2015 at 6:20 am

      […] me one of these. I love it when recipes from my youth become vogue […]

      Reply
    4. Fall recipe round up: 20 savoury pumpkin recipes - Feast with Sophie

      November 02, 2015 at 5:00 pm

      […] 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 […]

      Reply
      • Monica Hood

        October 23, 2022 at 4:24 pm

        5 stars
        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!

        Reply
        • stylesweet

          October 23, 2022 at 6:18 pm

          Wow that sandwich sounds soooo good! I must do this too!

          Reply
    5. Autumnal recipe round up: 20 savoury pumpkin recipes - Feast with Sophie

      November 02, 2015 at 6:42 pm

      […] 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 […]

      Reply
    6. Sandra P

      October 13, 2022 at 10:34 pm

      5 stars
      I loved these. Made a few extra and had them as afternoon snacks for a few days

      Reply

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    Hi, I'm Tessa Huff! I am the cookbook author of Layered and Icing on the Cake. I bake, develop recipes, and photograph food from my home studio in North Vancouver, BC.

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