Savory Butternut Squash Pie

everydaypie.com

Jackie

Prep: 30 mins
Cook: 1 hour

1 medium (about 2 pounds) butternut squash, peeled and diced to ¼” pieces (about 2- ½ cups prepped)

3 tablespoons olive oil, divided

coarse kosher salt (see note)

3 large onions (about 3 pounds), peeled, halved and sliced

1 tablespoon balsamic vinegar

1 (9-inch) Spelt Pie Crust or Butter Pie Crust, prepared

2 large eggs

½ cup ( 115 grams) whole milk

¼ cup ( 55 grams) heavy cream

2 teaspoons ( 15 grams) apple cider vinegar (or lemon juice)

1 teaspoon ( 3 grams) coarse kosher salt

1 teaspoon fresh ground black pepper

½ cup ( 60 grams) crumbled feta cheese

2 green onions, sliced thin

1 teaspoon fresh picked thyme leaves

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