Ingredients for Butternut Squash Spinach Goat Cheese Pie
- 1 medium butternut squash (about 1kg), peeled, seeded, and sliced
- 4 tablespoons olive oil
- 1 teaspoon cumin seeds
- Ras El Hanout Spice Mix
- Chili Flakes
- Red Onions
- Garlic Cloves
- Baby Spinach
- Ricotta Cheese
- 50g pine nuts, toasted
- Goat Cheese
- Plain Flour
- 50g polenta
- 115g cold unsalted butter, cubed
- Parmesan Cheese
- Free Range Egg
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Butternut Squash Spinach Goat Cheese Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Butternut Squash Spinach Goat Cheese Pie
- Make the pastry: Combine flour, polenta, and salt in a food processor. Pulse in cold butter until the mixture resembles breadcrumbs. Gradually add ice water until a dough forms. Knead gently, wrap in cling film, and chill for 20 minutes.
- Preheat oven to 200°C (180°C fan/Gas Mark 6).
- Roast the squash: Toss butternut squash slices with 2 tablespoons olive oil, cumin seeds, ras el hanout, chilli flakes, salt, and pepper. Spread on roasting trays and roast for 40 minutes, stirring occasionally.
- Roast the onions: Meanwhile, toss sliced onions and garlic with remaining olive oil on a separate tray. Add to the oven halfway through the squash roasting time (20 minutes).
- Prepare the spinach: Blanch spinach in boiling water, then refresh under cold water and squeeze dry. Chop and mix with ricotta cheese and season.
- Assemble the pie: Roll out two-thirds of the pastry and line a 23cm springform tin. Layer half the spinach mixture, half the roasted squash, half the pine nuts, and half the goat cheese. Repeat layers. Top with the garlicky onions.
- Roll out the remaining pastry and cover the pie, sealing the edges. Cut a hole in the center and decorate with pastry leaves. Brush with beaten egg and sprinkle with parmesan. Chill for 20 minutes.
- Freeze (optional): Cover with cling film and foil and freeze uncooked for up to 1 month. Thaw completely in the refrigerator before baking.
- Bake: Bake at 200°C (180°C fan/Gas Mark 6) for 30-35 minutes, or until the pastry is golden brown. Let cool in the tin for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
55g
Fat
135g
Carbs
43g
