Butternut Squash and Fondue Pie With Pickled Red Chiles Recipe (2024)

By Yotam Ottolenghi

Butternut Squash and Fondue Pie With Pickled Red Chiles Recipe (1)

Total Time
1½ hours, plus cooling
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Cheese lovers unite: This pie is seriously, intensely cheesy. Raclette is a semihard cheese from the Swiss and French Alps that eats well when melted. If you can’t get your hands on some, replace it with equal amounts of Gruyère. The heat and acidity of the pickled chiles help cut through the richness, but a zingy green salad would also pair well here. You can serve this pie warm, but it tastes just as good at room temperature, so it's a perfect bake-ahead option.

Featured in: Fondue Flavor, but Make It Pie

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Yield:6 servings

  • 5tablespoons/65 grams unsalted butter, melted, plus more for greasing
  • 1tablespoon apple cider vinegar
  • 1red serrano chile, very thinly sliced at an angle into rounds, seeds and all
  • Kosher salt and black pepper
  • 1small butternut squash (about 1¾ pounds/800 grams), peeled, halved, deseeded and cut into ½-inch/1½-centimeter-thick half-moons
  • teaspoons ground cinnamon
  • 3tablespoons and 1½ teaspoons olive oil, plus extra for greasing
  • 1yellow onion (about 5 ounces/150 grams), peeled and cut into five ½-inch/1½-centimeter-thick rounds
  • 6garlic cloves, crushed
  • ½cup/120 milliliters dry white wine
  • 1tablespoon fresh thyme leaves, roughly chopped, plus 5 extra sprigs
  • 1cup/240 milliliters heavy cream (double cream)
  • 1large egg plus 2 yolks
  • 1tablespoon cornstarch (cornflour)
  • ounces/125 grams Gruyère, grated (about 1½ lightly packed cups)
  • 4ounces/115 grams raclette, grated (about 1⅓ lightly packed cups)
  • 7sheets phyllo (filo) pastry (about 10-by-13 inches/26-by-34 centimeters each, or similar), thawed if frozen

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

683 calories; 54 grams fat; 25 grams saturated fat; 1 gram trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 16 grams protein; 733 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Butternut Squash and Fondue Pie With Pickled Red Chiles Recipe (2)


  1. Step


    Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius. Grease and line the bottom and sides of a 9-inch/23-centimeter springform cake pan (tin) with parchment paper.

  2. Step


    Add the vinegar, chile and ⅛ teaspoon salt to a small bowl, and set aside to pickle.

  3. Add the butternut squash, cinnamon, 2 tablespoons oil, ½ teaspoon salt and plenty of pepper to a large bowl, and toss well to combine. Transfer squash to a parchment-lined baking sheet (tray) and arrange in one layer. Add the onion rounds to the same bowl along with 1½ teaspoons oil, ⅛ teaspoon salt and a good grind of pepper, and toss gently to coat, keeping the onion rounds intact. Add the onions to the baking sheet with the squash and roast for 30 minutes, carefully turning the vegetables over halfway (keeping the onions intact), until softened and well browned. Set aside to cool slightly. Turn the oven temperature down to 375 degrees Fahrenheit/190 degrees Celsius.

  4. Step


    Meanwhile, add the remaining 1 tablespoon oil to a small skillet over medium-high heat. Once hot, add the garlic and cook, stirring, until just beginning to color, about 90 seconds. Add the wine and chopped thyme and cook until reduced by half, 3 to 5 minutes. Set aside to cool slightly.

  5. Step


    Add the cream, egg and egg yolks, cornstarch (cornflour), ½ teaspoon salt and plenty of pepper to a large bowl and whisk until smooth. Stir in both cheeses and the cooled wine mixture and set aside.

  6. Step


    Lay one sheet of phyllo (filo) out onto a clean work surface and brush liberally with some of the melted butter. Lay the sheet over the prepared cake pan, carefully pushing it down to fit into the bottom and sides without tearing, allowing the excess to hang over the pan. Repeat with the remaining 6 sheets of phyllo, rotating them slightly so that the overhang falls at a different angle. Add two-thirds of the squash to the base along with 3 onion rounds, then pour the cheese mixture on top. Add the remaining squash and onion rounds and 3 thyme sprigs, pushing them gently into the cheese layer but not completely submerging them.

  7. Step


    Bring in the overhanging phyllo dough, scrunching it so it creates a 1-inch/3-centimeter border around the sides, with the center exposed, taking care to make sure the parchment stays securely against the side of the pan. Brush the scrunched-up phyllo with the remaining melted butter.

  8. Step


    Place onto a baking sheet and bake for 30 minutes. Use a tea towel to carefully release the outer rim of the cake pan, discarding the parchment paper around the sides. Return the pie to the oven for another 20 minutes, or until the outsides are golden and cooked through. Set aside to cool for about 20 minutes.

  9. Step


    To serve, transfer the pie to a board or serving platter. Spoon over the pickled chile mixture and garnish with the remaining 2 thyme sprigs.



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Cooking Notes

Mara G.

Oh my God, this is good. Thank you, Mr. Ottolenghi, I was having a mediocre day and you turned it into a good one. A note to the distracted: it still works if, like I did, you forget the cornstarch. Be generous with the thyme, and cut the butternut squash into small chunks so they melt into the harmonious whole. *goes back for seconds*


@Randy yes you could make all those substitutions but then it wouldn't be fondue pie. and I'm not sure anyone, no matter how virtuous, would want to eat parchment paper sprayed with cooking spray.


Use 2 pieces of parchment - a circle for the bottom, and a strip that you wrap inside against the walls of the pan for the sides. When you remove the outer rim, take the strip of parchment with it - then the round is left cleanly on the bottom.


You could swap in skim milk for the cream, riced cauliflower for the cheese and instead of phyllo and butter just use sheets of parchment paper and cooking spray.


Skipped the phyllo dough and used purchased flaky pie dough in a pie dish instead...worked just fine!

Giavanna y Leets

This is a very delicious and impressive dish for how easily it comes together. I used half of the cinnamon stated in the recipe due to my desire for it to provide a more subtle warmth vs prominent flavor. I also couldn’t find raclette so I used both Gruyere and Comte. I could not drop myself from eating seconds and thirds! It is also delicious cold, standing in front of the refrigerator the morning after.


This was mad delicious. I am an experienced home cook, but as I was making this, I swore that I would not rush to make it again. It took 3 hours, not 1.5. I had a raft of trouble with the phyllo dough and it drove me nearly insane.I had a 10" springform, so that's what I used. Had fresh oregano, not thyme, so I used that. Couldn't find a red serrano, used a green one. Did manage to find raclette, so that was all good.We loved this, but that phyllo...Next time, puff pastry!


Try leaving out the cheese.


Delicious result, looks great too! I found that if you grease the sides of the springform well, parchment isn't needed there. I would also dispense with the parchment round on the bottom. It's very difficult to separate the pie bottom from the parchment, which creates a serving nightmare. Truly worth making!


This was really good! I swapped half of the cream for evaporated milk to lower the fat content, used jalapeños for the pickled peppers and cut the cinnamon in half as others suggested. Also saved time by using my food processor to slice the squash and grate cheese and cheated by using cooking spray on each layer of phyllo instead of brushing with butter. It turned out great!


This was delicious. I buttered the side walIs of the pan, did not put parchment on it. The outer pan rim came off easily. I will definitely make it again. Mine came out just like the picture.


Don’t worry if the phyllo doesn’t look perfect prior to baking- it sort of works itself out! Very good.


I agree. My phyllo had holes and rips, and I thought it was going to be a disaster, but it worked out in the end. Delicious and pretty!! I might add a little bacon next time!!


You can leave out the cinnamon, however allspice would not be a good substitute. Use a PINCH of nutmeg instead (not 1 3/4 teaspoons).


it says "springform cake pan (tin)" in the recipe.


Gorgeous flavors, and a beautiful presentation. Mine looked like kind of a mess going into the oven (my phyllo sheets were too big, they had rips, and they were and wildly scrunched), but I brushed some extra butter around the edges, and it baked up perfectly.


I’ve made this a few times over the years and for some reason every other time, the cheese starts leaking out in one or two spots when I remove the outer rim of the springform. Should I add more phyllo? Leave it for longer than 30 min in the first stretch? Not sure how to prevent it! Luckily it’s not the end of the world, the pie just sags a little in the end.


While this is not a recipe for a quick weeknight, it has so flavorful and beautiful in its presentation that it is perfect for those special occasions when you make time.


I was underwhelmed by the butternut/fondue flavor combination and have some thoughts for changing that up, but otherwise it's a good recipe overall.


This turned out so well and surprisingly tasted even better on day 3! Reheating reccs- place in foil, set air fryer to 360F, for about 8-9 minutes. Reheats beautifully!

Jen B

This had great flavor. BUT at least for me, the 30 min of initial cooking time (the recipe has you bake for 30 min and then remove the spring form pan and parchment paper) was not enough for it to set. It made a gooey mess once I took the springform pan off. But that's why I do the test run first -- so I'll know before Thanksgiving! I think adding 7 or so min to that initial cooking time will make all the difference, or at least I hope so...


Made it exactly as directed and it was unbelievably delicious. And gorgeous on the table.


Delicious! I used shallots not onions (what I had) and I did use a hunk of Gruyère but then just added random cheeses on hand I thought would go with squash (Gouda and cheddar I think?) All good! It’s an involved dish but I did most prep in the morning—baking squash/onions, pickling peppers, grating cheese, reducing the garlic/wine. Then just assembly/baking before eaters arrived! I buttered and lined the pan. I felt like I was murdering the filo but kept on best I could and it baked up pretty!


Oh also I was out of cinnamon so I just winged it to taste, thinking about what would taste good with squash and cheese…wound up doing pinches of nutmeg, coriander and dry mustard…so that’s not at all the flavor profile of the original recipe (but I’m not a huge cinnamon fan, which is probably why I was out of it and my end result was good). I think you could go a lot of directions with the spices…


this was exceptional. As usual Ottolenghi's combination of flavors is incredible. And as usual the prep took way more time (25 mins was specified where I first found this) - It took more like 80 mins from start to getting it in the oven. You don't need parchment on the sides if you butter (or oil) the sides well. I like the heat but it was a bit too much heat with the "pickled" red peppers. But ultimately a beautiful dish.


This is quite bland. The pepper helps, but i wouldn’t make it again.

substitute puffed pastry

Would it work to sub puffed pastry for the phillo ?


It talks about substituting tofu, but there are no directions on how to do that. Wil Tofu braise long term over time? Or should I use the tofu and add it after it has had time for the flavors in the sauce to cook over time.


Loved this dish, even better letting it cool a few minutes. It's worth the time and effort.


This was so delightful and a big hit at the family holiday gathering. Followed recipe, although I did roast squash and onions for 45 minutes to get nice and browned, and used my 10" springform. Made ahead and traveled well by putting the springform back on once cooled. I would make this again in a heartbeat.

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Butternut Squash and Fondue Pie With Pickled Red Chiles Recipe (2024)
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