Autumn Squash Pie Recipe

Name: Autumn Squash Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash or 2 medium ones (3 4 lbs.); 1 teaspoon olive oil; 1 medium onion, chopped; 3 cloves chopped garlic, divided; 2 pounds ground turkey; ground nutmeg to taste; 3 tablespoons PHILADELPHIA Cream Cheese; 1 cup green olives, sliced; 3 hard-boiled eggs, chopped; 1/2 cup KRAFT Grated Parmesan Cheese; 6 KRAFT White American Cheese Singles; 20 spinach leaves for garnish (optional)

Servings: persons

1 large butternut squash or 2 medium ones (3 4 lbs.)
1 teaspoon olive oil
1 medium onion, chopped
3 cloves chopped garlic, divided
2 pounds ground turkey
ground nutmeg to taste
3 tablespoons PHILADELPHIA Cream Cheese
1 cup green olives, sliced
3 hard-boiled eggs, chopped
1/2 cup KRAFT Grated Parmesan Cheese
6 KRAFT White American Cheese Singles
20 spinach leaves for garnish (optional)

1
In a large pot, bring water to a boil.
2
Peel the squash with a potato peeler or knife, remove the seeds and cut into medium slices.
3
Once the water starts to boil, add the squash.
4
The squash is ready when soft and tender when pierced with a knife.
5
While the squash is cooking, heat a frying pan and add a 1 tsp of olive oil.
6
Add chopped onion and minced garlic cloves.
7
Once onion and garlic are golden, add the turkey, season to taste.
8
Cook at medium, stirring occasionally, until the meat is well cooked and separated.
9
Once the squash is tender, place it in large bowl and mash into a puree.
10
(I mashed them by hand but you can also mash with a mixer.)
11
Add a pinch of nutmeg to the squash puree (or to taste) and the PHILADELPHIA Cream Cheese and mix until it forms a smooth and thick consistency.
12
Add the olives, eggs and Parmesan to cooked turkey.
13
Mix all ingredients well so that the flavors combine together.
14
Place the turkey mixture in a baking dish.
15
Add the squash puree on top of the meat and garnish with the KRAFT Singles.
16
Carry the pie to the oven pre-heated at 350 F for about 7 minutes or until when the cheese is melted.
17
For round shape, use a clean, circular soup plate to cut out the pie.

1505

kcal

Calories

106

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large butternut squash or 2 medium ones (3 4 lbs.), 1 teaspoon olive oil, 1 medium onion, chopped, 3 cloves chopped garlic, divided, and more.

Yes, Autumn Squash Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Autumn Squash Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions