Savory Butternut Squash Crostata

 A savory free-form pie with all the flavors of fall.


Savory Butternut Squash Crostata



Prep Time

25 minutes

Cook Time

60 minutes




Giada De Laurentiis

Image of Savory Butternut Squash Crostata


  • One 1 1/4-pound butternut squash (sliced 1/3-inch thick)
  • 1 red onion (sliced 1/4-inch thick)
  • 2 tablespoons olive oil
  • Kosher salt
  • One 9-inch refrigerated pie crust (chilled)
  • Half 5.2-ounce container herbed cheese (such as Boursin)
  • 1 tablespoon chopped pistachios
  • 1/2 cup baby arugula
  • 1 tablespoon pomegranate seeds


  1. This recipe originally appeared on Giada's Holiday Handbook. Episode: Chicken and Pie Party.
  2. Preheat the oven to 375 degrees F.
  3. Scatter the squash and onions on a rimmed baking sheet, drizzle with the olive oil and season with 1/2 teaspoon salt. Toss well to coat evenly.
  4. Roast until the squash is tender all the way through and the onions are soft and turning golden brown, 28 to 30 minutes. Let cool slightly.
  5. Unroll the pie crust onto a nonstick baking sheet. Crumble half of the cheese over the crust, leaving a 2-inch border. Top with the roasted onions and then shingle with the squash in circles. Fold the crust borders up and over the filling, crimping every 2 inches or so. Sprinkle the exposed squash with the pistachios and the remaining cheese.
  6. Bake until the crust is golden brown and the cheese is melted, about 30 minutes. Let cool for 5 minutes, then sprinkle with the arugula and pomegranate seeds.
  7. Slice and serve warm or at room temperature.
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