![- 2 cups butternut squash - 1 cup cottage cheese The main flavors in this pie come from butternut squash and cottage cheese. Butternut squash gives a sweet and creamy base. It’s best when roasted and pureed. Cottage cheese adds richness and a soft texture. - Maple syrup - Fresh herbs for garnish You can add maple syrup for a touch of sweetness. It makes the pie even more delightful. Fresh herbs like thyme or parsley can add a pop of color. They also give the dish a fresh taste that brightens each bite. - Ground nutmeg - Ground cinnamon - Salt Seasonings are key to a great pie. Ground nutmeg adds warmth. Ground cinnamon gives a cozy flavor. A pinch of salt enhances all the tastes. These spices transform the simple ingredients into something special. For the full recipe, follow my easy steps to create this tasty crustless squash pie. Start by preheating your oven to 350°F (175°C). This is key for even baking. While the oven heats, grease a 9-inch pie dish. This step ensures that the pie won't stick. Next, take your roasted butternut squash and puree it until smooth. In a mixing bowl, combine the squash puree with cottage cheese. Mix these two until they blend well. Now, add three large eggs, one at a time. Blend well after each egg to ensure a smooth batter. Next, stir in the grated Parmesan cheese, all-purpose flour, ground nutmeg, ground cinnamon, and salt. Don't forget the vanilla extract and maple syrup, if you want some sweetness. Mix everything until fully combined. Pour the mixture into the prepared pie dish. Use a spatula to smooth the top evenly. Bake this in the preheated oven for 40 to 45 minutes. The pie is done when it sets and a toothpick comes out clean from the center. Let it cool for about 10 minutes before slicing. You can serve it warm or at room temperature. For full details on the ingredients and instructions, check the Full Recipe. To roast butternut squash, first, cut it in half and scoop out the seeds. Place the halves cut-side down on a baking sheet. Roast at 400°F (200°C) for about 30-40 minutes. When the squash is soft, let it cool. Then, scoop out the flesh and puree it until smooth. For blending, use a food processor or blender. Start with the squash and cottage cheese. Blend until there are no lumps. Add eggs one at a time and mix well. This step ensures a creamy and smooth texture. Garnish your crustless squash pie with fresh herbs like thyme or parsley. This adds a pop of color and flavor. You can also drizzle extra maple syrup on top for a sweet touch. For sides, consider serving with a fresh salad or roasted veggies. These add crunch and balance the pie's creamy texture. A dollop of yogurt or sour cream can also enhance the taste. If you want a low-fat option for cottage cheese, try using ricotta cheese or Greek yogurt. These provide a similar texture but with less fat. For sugar substitutes in the maple syrup, use honey or agave nectar. You can also skip the sweetener if you like a more savory flavor. This keeps the pie healthy while still delicious. {{image_2}} You can switch up the squash in the recipe. Instead of butternut squash, try acorn or pumpkin. Each type brings a unique taste and texture. Both options work well for this dish. For a dairy-free option, use cashew cheese or silken tofu instead of cottage cheese. This keeps the pie creamy while making it vegan-friendly. To add depth, consider mixing in fresh herbs. Thyme and rosemary offer a lovely touch. Spices also boost flavor. Try adding a pinch of cumin or paprika for warmth. You can also sneak in some veggies. Spinach or cooked carrots blend well and increase nutrition. If you want protein, add cooked bacon or crumbled sausage for a savory twist. This pie can be sweet or savory. For a sweet version, mix in fruits like apples or pears. They add natural sweetness and flavor. You could also sprinkle brown sugar on top before baking. For savory lovers, mix in cheese like feta or cheddar. Fresh herbs like basil can enhance the dish further. These options let you enjoy crustless squash pie in many ways. For the full recipe, check out the [Full Recipe]. To keep your crustless squash pie fresh, follow these tips. First, let the pie cool completely. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the fridge for up to four days. If you have more pie than you can eat, freeze it! Cut the pie into slices and wrap each piece in plastic wrap. Place the wrapped slices in a freezer bag. This way, they can last for about three months. When it's time to enjoy leftovers, reheating matters. The best way to reheat is in the oven. Preheat your oven to 350°F (175°C). Place the pie on a baking sheet and cover it with foil. Heat for about 15-20 minutes. This keeps the texture nice and the flavors intact. You can also use a microwave, but it may make it a bit soggy. If you use the microwave, heat it in short bursts of 30 seconds until warm. How long can you keep the pie in the fridge? The crustless squash pie stays good for about four days when stored properly. After that, it's best to toss it. Watch for signs of spoilage too. If you see mold or if the pie smells off, it's time to say goodbye. Enjoy every slice while it’s fresh! For the full recipe, check out the recipe section above. A crustless pie is a dish that skips the traditional pastry crust. Instead of a crust, it uses a filling that holds together well during baking. This type of pie is easy to make and saves time. You still get all the rich flavors you love without the extra steps of making a crust. Yes, you can prep this pie ahead of time. Make the filling and pour it into the greased pie dish. Cover it with plastic wrap and place it in the fridge. You can bake it the next day. Just add about 5-10 extra minutes to the baking time. This makes it a great option for busy days. Yes, Crustless Squash Pie is healthy. It has lots of nutrients from butternut squash and cottage cheese. Butternut squash is low in calories and high in fiber. Cottage cheese adds protein, which helps keep you full. This pie is great for many diets, including low-carb and gluten-free if you skip the flour. - You can use different squash types like pumpkin or zucchini. Each will give a unique flavor. - Serve this pie with a light salad or steamed veggies for a complete meal. You can also pair it with yogurt for added creaminess. In this blog post, we've covered how to make a delicious crustless squash pie. We talked about the key ingredients, preparation steps, and how to perfect the recipe. You can make optional variations, store leftovers correctly, and even heat them up without losing flavor. Crafting this pie offers a healthy option, perfect for any meal. I hope you feel inspired to swap in new flavors and enjoy this unique dish. The possibilities are endless, and you’ll love the results.](https://foodishtalk.com/wp-content/uploads/2025/06/6ea7bc7b-17a5-41fe-87dc-622e7552920c.webp)
Ingredients
Method
Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish.
In a mixing bowl, combine the roasted butternut squash puree and cottage cheese. Mix until smooth.
Add the eggs one at a time, blending well after each addition.
Stir in the grated Parmesan cheese, flour, nutmeg, cinnamon, salt, vanilla extract, and maple syrup (if using), mixing until fully combined.
Pour the mixture into the prepared pie dish, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes or until the pie is set and a toothpick inserted in the center comes out clean.
Let the pie cool for about 10 minutes before slicing. Serve warm or at room temperature.
Prep Time, Total Time, Servings: 15 mins | 55 mins | 8 servings
- Presentation Tips: Garnish the pie with fresh herbs on top, and serve slices on colorful plates to enhance its comforting appeal. Consider a drizzle of additional maple syrup over individual slices for added sweetness!