I’ll be honest with you—when I first heard “squash-apple pie,” I pictured some weird dessert mashup that probably shouldn’t exist. But this savory beauty? It’s the kind of dish that makes you question why you’ve been treating squash and apples like they belong in separate food universes. Think layers of tender butternut squash and crisp apples swimming in a creamy, herb-kissed base that’ll make your kitchen smell like autumn decided to move in permanently.
Why you’ll love this dish
Comfort meets sophistication in this unexpected fall masterpiece that’ll have you rethinking everything you know about seasonal cooking.
I’m telling you, this isn’t your grandmother’s apple pie. The creamy Dijon-thyme base creates this amazing savory foundation that makes those sweet apples pop, while the tender squash adds an earthy richness that’s pure autumn magic.
It’s fancy enough for dinner parties but easy enough for weeknight comfort food. Plus, you get to feel all accomplished arranging those gorgeous overlapping slices. Who knew vegetables could look so elegant?
This pie bridges that gap between side dish and showstopper perfectly.
Ingredients
This gorgeous fall pie doesn’t need a crazy long shopping list, which is honestly one of my favorite things about it. Most of these ingredients are probably hanging out in your kitchen already, and the fresh stuff is easy to find at any grocery store.
I mean, we’re talking basic pantry staples mixed with some beautiful seasonal produce that’s begging to be turned into something special.
- 4 tablespoons margarine
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon dried thyme
- 1/2 teaspoon salt
- 1/4 cup heavy cream
- 1 9-inch partially baked pie crust
- 2 large tart apples, peeled, cored and sliced into 1/8 inch thick slices
- 3/4 lb squash, peeled and sliced into 1/8 inch thick slices (about 1 small squash)
- 1 tablespoon butter for dotting
Now, let’s talk about picking the right players for this fall lineup. Those tart apples are doing some serious heavy lifting here, so grab something with attitude like Granny Smith or Honeycrisp that won’t turn to mush when things heat up.
For the squash, butternut is your best friend, but honestly, any winter squash that slices nicely will work. Just make sure it’s firm and feels heavy for its size.
And here’s a little secret, if you’re feeling lazy about the pie crust situation, store-bought is totally fine. Sometimes we need to pick our battles, and this filling is where you want to focus your energy anyway.
Directions
The magic starts with getting those onions perfectly soft and sweet, which honestly takes a little patience but trust me on this one. Heat up your 4 tablespoons of margarine in a large skillet over medium heat, then toss in those 2 large thinly sliced onions. You want them cooking gently for about 5 minutes until they’re tender but not getting all brown and caramelized on you.
Once they hit that sweet spot, add your 2 minced garlic cloves and let them warm through for about 2 minutes, just long enough to wake up that garlicky goodness. Now comes the flavor party, stir in 1 tablespoon of Dijon mustard, 1 tablespoon of dried thyme, and 1/2 teaspoon of salt, then blend in that 1/4 cup of heavy cream until everything’s playing nice together.
Time to build this beauty layer by layer, which is where things get fun and a little artsy. Spread that creamy onion mixture right into your 9-inch partially baked pie crust, making sure it covers the bottom evenly.
Here’s where your patience pays off again, arrange those 2 large tart apples and 3/4 pound of squash slices in an overlapping, alternating pattern across the top of the onion filling. Think of it like making edible roof shingles, each slice slightly covering the next one in a gorgeous pattern that’ll make you feel like a total kitchen rockstar.
Dot the whole thing with 1 tablespoon of butter, then slide it into a 375-degree oven for 35 to 40 minutes, or until that squash gives way easily when you poke it with a fork. The top should look golden and gorgeous, and your kitchen will smell like fall decided to move in permanently. If you’re serious about taking your baking game to the next level, a professional stand mixer can make preparing your pie crusts and mixing fillings so much easier and more consistent.
Substitutions and Variations
While I absolutely love this recipe as written, you’ve probably got your own ideas brewing about how to make it work with whatever’s hanging out in your fridge right now.
Can’t find tart apples? Sweet ones work fine, just reduce the cream slightly.
Butternut squash giving you grief? Try delicata or acorn instead.
I’m telling you, caramelized shallots make an incredible onion substitute if you’re feeling fancy.
Want more richness? Swap that margarine for real butter, because honestly, who are we kidding here?
Even dried rosemary works when thyme decides to play hide-and-seek in your spice cabinet.
Additional Things to Serve With This Dish
Since you’ve gone through all that trouble making this gorgeous squash-apple pie, you’ll want some solid sidekicks to round out the meal.
I love pairing this with a simple arugula salad dressed in lemon vinaigrette – the peppery greens cut through the pie’s richness beautifully.
Roasted Brussels sprouts with bacon bits work magic too. For protein, think herb-crusted pork tenderloin or roasted chicken thighs. The savory-sweet flavors play well together.
A crisp white wine like Pinot Grigio complements the apples, while a light red like Beaujolais won’t overpower the delicate squash.
Final Thought
As autumn settles in and you’re looking for something that bridges the gap between summer’s abundance and winter’s comfort foods, this squash-apple pie delivers exactly what your table needs.
I love how it transforms simple ingredients into something unexpectedly elegant. The caramelized onions, sweet apples, and tender squash create layers of flavor that’ll have people asking for your secret.
It’s comfort food with a sophisticated twist, perfect for those moments when you want to impress without the stress. Sometimes the best recipes are the ones that surprise you with their simplicity and charm.
