Get ready to transform your dinner table with a mouthwatering vegetarian masterpiece that combines the creamy sweetness of butternut squash, the earthy richness of spinach, and a perfectly flaky crust. This Butternut Squash Spinach Pie isn't just a recipe—it's a culinary adventure that will have your family and friends begging for seconds. Whether you're a seasoned cook or a kitchen novice, this dish promises to elevate your meal game with minimal effort and maximum flavor!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Vegetarian
Serves: 8 servings
Ingredients
- 1 pie crust
- 2 cups butternut squash, cubed
- 1 cup fresh spinach
- 1 onion, chopped
- 2 eggs
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or feta)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) to prepare for baking the pie.
- Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess crust hanging over the edges. Place the pie crust in the refrigerator while you prepare the filling.
- In a medium pot, bring water to a boil. Add the cubed butternut squash and cook for about 10 minutes, or until tender. Drain and set aside to cool slightly.
- In a skillet over medium heat, add a tablespoon of olive oil (or butter) and sauté the chopped onion until it becomes translucent, about 5 minutes. Stir occasionally to prevent burning.
- Add the fresh spinach to the skillet with the onion and cook until the spinach is wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the eggs and heavy cream until well combined. Season with salt and pepper to taste.
- Add the cooked butternut squash, sautéed onion and spinach mixture, and shredded cheese to the egg and cream mixture. Stir until everything is evenly combined.
- Pour the filling into the prepared pie crust, spreading it out evenly.
- Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown. You can check for doneness by inserting a knife into the center; it should come out clean.
- Once baked, remove the pie from the oven and let it cool for about 10 minutes before slicing. This will help the filling set further.
- Serve warm or at room temperature. Enjoy your Butternut Squash Spinach Pie!
Tips
- For extra flavor, roast your butternut squash cubes with a drizzle of olive oil and a sprinkle of herbs before adding them to the pie filling.
- Use cold ingredients when making your pie crust to ensure a flakier texture. Chilled butter and ice-cold water are key to a perfect crust.
- If you want a more golden and glossy top, brush the pie crust edges with an egg wash before baking.
- For a lighter version, you can substitute heavy cream with half-and-half or whole milk.
- Allow the pie to rest for at least 10 minutes after baking to help the filling set properly and make slicing easier.
- This pie can be prepared ahead of time and reheated, making it perfect for meal prep or entertaining guests.
- Experiment with different cheese varieties like goat cheese or gruyère for unique flavor profiles.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 12g
Fat: 23g
Saturated Fat: 12g
Cholesterol: 110mg
