Savory Butternut Squash Pie with Hazelnuts

Course Main Dishes

Ingredients in this Recipe

1 (3 pound) butternut squash, halved lengthwise, peeled and cut into 1 inch cubes
1 cup fresh bread crumbs
1 egg, lightly beaten
1 frozen 9 inch whole wheat pie crust (in pie pan)
1 yellow onion, thinly sliced
1/2 cup freshly grated Parmigiano Reggiano
1/2 cup toasted hazelnuts, roughly chopped
2 tablespoons dry white wine
3 tablespoons extra virgin olive oil, divided
Salt and pepper to taste