Butternut Squash and Spinach Pie
by
Clinton Kelly
This savory pie delivers all the fall feels — nutty squash, tangy cheese, and a hint of lemon — making it a stunning vegetarian main or a standout Thanksgiving side.
Prep Time:
20 Minutes
Cook Time
35 Minutes
Serves:
4-6 Servings
Level:
Intermediate
1 medium butternut squash, diced
3 Tbsp olive oil
½ tsp ground nutmeg
1 Tbsp butter
10 oz baby spinach
Zest of 1 lemon
6 oz mild blue cheese (or Gruyère), crumbled
2 Tbsp heavy cream
Salt & pepper
1 sheet pie crust or puff pastry (for lid)
1 egg, beaten
Ingredients
Step 1
Preheat oven to 400°F. Toss diced squash with olive oil, nutmeg, salt, and pepper; roast 25–30 minutes until tender.
Step 2
Sauté spinach in butter with a pinch of salt until wilted; add lemon zest.
Step 3
Combine roasted squash, spinach, blue cheese, and cream in a bowl. Season to taste.
Step 4
Place filling in a pie dish; cover with pie crust or puff pastry. Crimp edges and cut a small slit for steam.
Step 5
Brush with beaten egg and bake 30–35 minutes until golden. Let rest before slicing.
Instructions
Let rest before slicing.