Butternut Squash Spinach Goat Cheese Pie
Indulge in the perfect harmony of sweet and savory flavors with this Butternut Squash Spinach Goat Cheese Pie, a beautifully rustic dish that’s as nourishing as it is delicious. Featuring tender roasted butternut squash, garlicky sautéed spinach, and creamy goat cheese enveloped in a silky egg custard, this pie is baked to golden perfection in a flaky pie crust. A sprinkle of parmesan adds a touch of richness, while an optional dash of nutmeg amplifies the warm, earthy flavors. Ready in just over an hour, this versatile recipe makes a delightful centerpiece for brunch, lunch, or a cozy vegetarian dinner. Easy to customize and packed with wholesome ingredients, this pie is a seasonal crowd-pleaser you'll want to make again and again!
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Recipe Information
Ingredients
- 3 cups (peeled and cubed) butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups (lightly packed) spinach (fresh)
- 2 cloves garlic (minced)
- 4 ounces goat cheese (crumbled)
- 3 large eggs
- 0.5 cup heavy cream
- 1 9-inch pie crust (pre-made or homemade)
- 2 tablespoons parmesan cheese (grated)
- 0.125 teaspoon nutmeg (optional)
Instructions
Preheat your oven to 400°F (200°C).
Spread the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the butternut squash in the oven for 20-25 minutes, or until tender and slightly caramelized. Remove from the oven and reduce the oven temperature to 375°F (190°C).
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove from heat and set aside.
In a medium mixing bowl, whisk together the eggs, heavy cream, and optional nutmeg until well combined.
Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges if desired. Prick the bottom of the crust with a fork to prevent bubbling.
Layer the roasted butternut squash evenly over the bottom of the pie crust. Top with the wilted spinach and sprinkle the crumbled goat cheese evenly over the vegetables.
Pour the egg and cream mixture over the filling, ensuring it is evenly distributed. Sprinkle the grated parmesan cheese over the top.
Bake the pie in the preheated oven at 375°F (190°C) for 30-35 minutes, or until the filling is set and the crust is golden brown.
Allow the pie to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.6 g | 212% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 4172 mg | 181% | |
| Total Carbohydrate | 189.5 g | 69% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 15.7 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 758 mg | 58% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2859 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
