As the countdown to Pi(e) Day continues, I’ve made a couple of savory pies for dinners. The first is an adaptation of this recipe that I substituted in several places with what I had on hand. Turned out great, and will be a general formula for future savory pies for sure!

Ingredients:

• 1 9” pie crust
• 2 acorn squash (or 1 butternut squash) , seeds removed and meat cut into chunks an inch or less
• 1 onion, diced
• .25 cups grape seed oil
• .25 cups dry white wine
• .25 tsp salt + more to taste
• .25 tsp fresh ground black pepper + more to taste
• 1 egg, lightly beaten
• 1 cup fresh whole wheat bread crumbs
• .5 cups walnuts, chopped
• .5 cups shredded Parmigiano Reggiano

Instructions:

1. Preheat the oven to 400° and toss the squash chunks in half of the oil plus the salt and pepper. Roast the squash on a baking sheet for 20-30 minutes until golden. You can simultaneously prebake your pie crust for 10-15 minutes if you like.
2. In the meantime, sauté the onion over medium heat in the other half of the oil. After 5 minutes, add the white wine and cook it down for another 5 minutes or so.
3. If you’re making homemade bread crumbs, toast 2 to 3 pieces of bread until they are dry, break them into chunks and toss in a food processor. You can also add the walnuts and cheese as these three together will make the crumb mix.
4. When everything is done, mix the roasted squash, sautéed onions, lightly beaten egg, and half of the bread crumb mix together in a big bowl.
5. Scoop filling into the crust, sprinkle remaining bread crumb mix on top, and bake for 30-40 minutes until the crust is golden. Let sit for 10 minutes before slicing.

Make sure to also: wash those squash seeds, toss them in oil, salt and pepper and roast them on a baking sheet for 20-30 minutes, stirring occasionally, until golden brown. Yum!!