Butternut Squash Spinach Pie with an Almond Crust
 
Prep time
Cook time
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This butternut squash spinach pie with an almond crust makes a wonderful vegetarian main dish for holidays! Try it topped with smoked cheddar cheese!
Author:
Recipe type: Main
Cuisine: American
Serves: 8 slices
Ingredients
Crust
  • 1½ cups almond meal/flour
  • ½ tsp dried basil
  • ¼ tsp each: baking powder, salt, and black pepper
  • ¼ cup olive oil
  • 2 TBS cold water
  • butter, for the pan
Filling
  • 3 cups cubed butternut squash
  • 1 TBS olive oil, divided
  • 1 cup red onion
  • 1 cup frozen cut leaf spinach
  • 3 garlic cloves, minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 TBS balsamic vinegar
  • 3 TBS grated Parmesan cheese
  • 2 eggs, beaten
  • 1 cup shredded smoked white cheddar, divided
Instructions
  1. Preheat oven to 400 F.
  2. Combine almond flour, basil, baking powder, salt, and pepper in a medium bowl.
  3. Whisk together olive oil and cold water. Pour this into the almond flour mixture and stir to combine.
  4. Butter or grease a 9 inch pie pan. Press the almond flour mixture into the pan and about 1 inch up the sides.
  5. Bake in the preheated oven for 20 minutes, or until golden brown.
Filling
  1. Toss butternut squash with 2 tsp olive oil. Spread out on a parchment lined baking sheet and roast in the 400 F oven for 25 minutes, stirring once.
  2. Meanwhile, saute onion in remaining 1 tsp olive oil until translucent, about 5 minutes. Add spinach and garlic and cook until the spinach is thawed. Mix in salt, pepper, and balsamic. Stir to combine. Remove from heat.
  3. In a medium bowl, toss together the spinach mixture, butternut squash, Parmesan, eggs, and ½ cup smoked cheddar. Spoon into the pie crust. Top with remaining ½ cup cheese.
  4. Bake in the preheated oven for 20 minutes. Cut into 8 slices for serving.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/butternut-squash-spinach-pie-almond-crust/