This story is over 5 years old.


Savory Butternut Squash Pie with a Croissant Crust Recipe

This has been a hit whenever we've had a lot of leftover croissants that are too dry for morning coffee.
Photo by Farideh Sadeghin

Servings: 4
Prep time: 15 minutes
Total time: 30 minutes


for the pie crust:
2-3 croissants (approximately 1/2 pound|200 grams)
3/4 cup whole meal or spelt flour
1 teaspoon kosher salt
3 tablespoons|91 grams plain yogurt, skyr, or sour cream
1 large egg

for the filling:
1 butternut squash (about 2 ¼ pounds|1 kilogram), cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon|6 grams kosher salt
½ teaspoon|3 grams freshly ground black pepper
a pinch of granulated sugar
½ cup|126 grams plain yogurt
2 large eggs
shredded cheese, optional (any kind of melty cheese you like!)
ground nutmeg, optional



1. Blend the croissants in a food processor and mix in the whole meal flour and salt. Add the yogurt and egg and mix until it becomes a firm dough. Add a little water if it is too crumbly.

2. Heat the oven to 350°F|180°C. Press the dough into a 9-inch round baking dish. Puncture it in a couple places with a fork, to let the steam escape, and bake for 12 minutes.

3. While the crust bakes, prepare the filling. Toss the squash with the oil, salt, pepper, and sugar. Bake until soft, 20 minutes. Cool slightly, then transfer to a medium bowl with the yogurt and eggs. Season with salt and pepper, then transfer to the pie shell. Add some cheese and nutmeg to the top, if using. Lower the oven temperature to 340°F and bake until golden, 30 to 35 minutes. Cool slightly before serving.

From This Copenhagen Restaurant Won't Get You Wasted