Butternut Squash Pie

Name: Butternut Squash Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters fresh bread crumbs; 1 kilograms butternut squash, halved lengthwise, peeled and cut into 1-inch cubes; 2 Tbsps dry white wine; 1 egg, lightly beaten; 3 Tbsps extra virgin olive oil, divided; 118 milliliters toasted hazelnuts, roughly chopped; 118 milliliters freshly grated Parmigiano Reggiano; 1 9-inch frozen 9-inch whole wheat pie crust (in pie pan); 8 servings Salt and pepper to taste; 1 yellow onion, thinly sliced

One serving contains 379 calories, 9g of protein, and 19g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have hazelnuts, onion, parmigiano reggiano, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.