Butternut Squash and Fondue Pie with Spicy Pickled Peppers
A hearty butternut squash and fondue pie that would be a perfect vegetarian main dish on any holiday table.
Yield: 6 servings
  • 5 tbsp unsalted butter, melted
  • 1 tbsp apple cider vinegar
  • 1 red serrano chile, thinly sliced crosswise
  • kosher salt and black pepper
  • 2 lb butternut squash, halved, deseeded and cut into ½-inch half moons
  • 1¾ tsp cinnamon
  • 3 tbsp + 1.5 tsp olive oil
  • 1 onion, peeled and cut into 5 rounds
  • 6 garlic cloves, minced
  • ½ cup dry white wine
  • 1 cup heavy cream
  • 1 large egg + 2 egg yolks
  • 1 tbsp cornstarch
  • 4.5 oz gruyere cheese, grated
  • 4 oz raclette, grated
  • 7 sheets phyllo dough, thawed if frozen
  1. Heat oven to 450F. Grease the bottom and sides of a 9-inch springform pan. Set aside.
  2. Combine the vinegar, chile pepper, and ⅛ tsp salt in a small bowl. Stir to combine and set aside.
  3. In a large bowl, toss together the butternut squash, cinnamon, 2 tbsp olive oil, ½ tsp salt, and black pepper to taste. Spread on a parchment-lined baking sheet in a single layer.
  4. Add the onion rounds to the same bowl that you just mixed the squash in, along with 1.5 tsp olive oil, pinch of salt, and black pepper. Toss gently to combine, trying to keep the onion rounds together as much as possible. Place on the baking sheet with the squash. Roast for 30 minutes, turning the vegetables over halfway.
  5. Decrease oven temperature to 375F.
  6. In a small skillet, add the remaining 1 tbsp oil along with the garlic. Saute until fragrant, about 1 minute. Add in the wine and simmer until reduced by half, about 5 minutes. Set aside to cool slightly.
  7. In a large bowl, whisk together the heavy cream, eggs, cornstarch, ½ tsp salt, and black pepper. Add in the cheeses and cooled wine mixture. Stir to combine and set aside.
  8. Place one sheet of phyllo dough on a clean work surface. Brush with some of the melted butter and lay over the prepared pan. Push it down to fit into the bottom and sides of the pan, being as gentle as possible so as not to tear it. Repeat with the remaining phyllo sheets, rotating them so that there is overhang around the entire pan. Place two-thirds of the squash and onions on top of the phyllo. Pour the cheese mixture over the top. Top with the remaining squash and onion rounds.
  9. Fold the overhanging phyllo dough in on top of the cheese mixture, scrunching to make a crust around the sides. Brush the exposed phyllo with the remaining butter.
  10. Place the pan onto a parchment-lined baking sheet and bake for 30 minutes. Using oven mitts, release the outer rim of the cake pan and return the pie to the oven. Bake for another 20 minutes, or until golden. Cool for 20 minutes and top with the pickled peppers before serving.
Recipe from The New York Times
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/11/butternut-squash-and-fondue-pie-with-spicy-pickled-peppers.html