Butternut Squash Pie with Shallots, Radicchio, and Feta

1 (17.3 oz) box frozen puff pastry (or our extra flaky pie crust recipe)

Flour (for dusting)

1 medium butternut squash

4 medium shallots

3 sprigs fresh rosemary

3 tablespoons extra virgin olive oil

1 teaspoon kosher salt

freshly ground black pepper

1 small head radicchio

1 tablespoon balsamic vinegar

3 ounces crumbled feta cheese

1 large egg

2 teaspoons milk

  1. Place the box of puff pastry on the countertop to thaw at room temperature while you prepare the filling (see note). Once the dough has thawed, transfer to the refrigerator and keep chilled until ready to use.
  2. Preheat the oven to 425°F.
  3. Peel and cut butternut into 1-inch pieces, and quarter the shallots. Place the butternut squash chunks, shallot pieces, and rosemary sprigs on a sheet pan, drizzle with the olive oil, sprinkle with the salt and pepper, and toss to evenly coat. Spread the vegetables into a single layer.
  4. Roast, stirring and flipping the vegetables halfway through, until the squash and shallots are caramelized and tender, about 30 to 35 minutes.
  5. Slice the radicchio.
  6. Discard the rosemary sprigs and transfer the roasted vegetables to a large mixing bowl (separating any large pieces of shallot), add the sliced radicchio, and balsamic vinegar and toss to evenly coat. Set aside.
  7. Reduce the oven temperature to 400°F. Line a second sheet pan with parchment paper (or alternatively, cool the previous sheet pan under very cold water several times, rinse, dry well, and re-use).
  8. Whisk together the egg and milk in a small bowl and set aside.
  9. Lightly flour a work surface and rolling pin. Gently unfold one sheet of puff pastry. Roll the sheet into a 10-inch-wide by 12-inch-long rectangle. Distribute the roasted vegetable filling onto the pastry, leaving a ¾-inch border on all sides. Sprinkle half of the crumbled feta evenly on top of the vegetable filling, top with the remaining roasted vegetables, and the remaining cheese. Brush the borders lightly with the egg wash.
  10. Roll the remaining puff pastry so that it is slightly larger in size than the bottom pastry rectangle, roughly 10½ -inches-wide and 12½ -inches-long. This will help account for covering the filling. Gently fold the puff pastry sheet in half lengthwise and place it so that the short edge is facing you and the folded edge is on the right. Using a sharp knife, cut 3-inch-wide perpendicular slits, starting from the bottom, in rows 1-inch apart to create a lattice-cut pattern. You should have around 7 to 8 perpendicular slits in total.
  11. Carefully transfer the lattice-cut layer of pastry on top of the roasted vegetable filling, lining up the edges (avoid stretching the dough with your hands). Crimp the borders of the pie by pressing with a lightly floured fork to seal. Trim any uneven edges with a sharp knife or pastry cutter wheel. If any of the slits have overlapped onto each other, gently pull them apart to reveal the filling evenly.
  12. Brush the top and edges of the dough with egg wash and sprinkle lightly with salt and black pepper. If the dough has warmed significantly, chill the pie in the refrigerator for 10 to 15 minutes before baking.
  13. Bake for 35 to 40 minutes, or until the pastry is golden brown and puffy. Slice into squares and serve hot.


Yield: 6 servings