“This Butternut Squash Spinach and Goat Cheese Pie is SO good. Roasted squash. Garlicky spinach. Whipped goat cheese. Tender crust.

I think I have made a pie crust once in my life. I have no patience for things like that, BUT using the All-Purpose Bread Mix from my friends at Chebe a delicious crust can be made in no time. No cutting in butter. No fuss. Minimal mess.

This pie is perfect for lunch or a light dinner. I would suggest pairing it with a mixed green salad. Yum!!” – Jessica Shlangen, Gluten Free Jess

Recipe and photos by Gluten Free Jess

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Grain Free Butternut Squash Spinach and Goat Cheese Pie

Prep Time

40 mins

Cook Time

30 mins

Total Time

1 hr 10 mins

 

This Butternut Squash Spinach and Goat Cheese Pie is SO good. Roasted squash. Garlicky spinach. Whipped goat cheese. Tender crust.

Course: Main Course

Servings: 4 people

Ingredients

Pie Crust

• 1 package (7.5 oz) Chebe All-Purpose Bread Mix
• 2 Tbsp oil
• 2 large eggs at room temp
• 4 Tbsp milk

Filling

• 4 cups butternut squash peeled and cut into small cubes (approx. ½ in.)
• 4 oz goat cheese at room temperature
• 2 eggs
• 2 cloves minced garlic
• 2 cups baby spinach leaves
• 2 Tbsp olive oil

Instructions

1. Preheat oven to 400°.

2. Peel the butternut squash and cut into ½ inch cubes. Place on a baking sheet and toss with 1 tbsp of olive oil. Season with salt and pepper to taste.

3. Roast for 30 minutes until the squash is tender and starting to brown slightly.
4. While the squash is roasting combine room temperature goat cheese and 2 eggs in a mixing bowl. Using a hand mixer, beat on high for about 1 minute. The mixture will become pale yellow, fluffy, and will be starting to form small air bubbles.
5. In a skillet, heat the remaining tbsp of olive oil on medium heat and add in garlic. Saute for 1-2 minutes until fragrant then add the spinach. Saute for 3-4 minutes until the spinach is wilted. Remove from heat and set aside.

6. Make the Chebe mix according to package directions (Omit the optional step of adding cheese to the dough).

7. Roll out the dough into a large circle (9-10 inches). Start by rolling it between sheets of parchment paper to prevent sticking.
8. Place the dough into a 9-9.5 inch glass pie plate and press down. Crimp the edges.
9. Let the squash cool slightly.
10. Toss the squash and spinach in the goat cheese mixture.
11. Spread the mixture evenly into the pie shell.
12. Lower the oven temperature to 375°.
13. Bake for 30 minutes.
14. Let stand for at least 10 minutes before cutting.
15. Serve immediately or store in the refrigerator.

This recipe works great with Chēbē All-Purpose Bread Mix, but you may also try it with these Chēbē mixes: