Ingredients
- 1 pie crust
- 1/3 cup olive oil
- 3 cloves garlic, thinly sliced
- coarse salt and pepper
- 3-4 cups cooked butternut squash, cubed, bite-sized pieces
- Goat cheese, up to 4 ounces
- 1/4 cup chopped and toasted pecans
- 1/2 of pear, chopped OR 2 tablespoons of dried cherries or dried cranberries
Recipe Description
I have been looking forward to giving a squash pie a try for a while. I love butternut squash and thought this would be absolutely divine. This recipe was inspired by one I read at Cinnamon Spice And Everything Nice. I didn’t have all the ingredients that were required for the original recipe so I improvised and made my own version.
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