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: Alison's Allspice
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
Preheat oven to 400 F.
Combine almond flour, basil, baking powder, salt, and pepper in a medium bowl.
Whisk together olive oil and cold water. Pour this into the almond flour mixture and stir to combine.
Butter or grease a 9 inch pie pan. Press the almond flour mixture into the pan and about 1 inch up the sides.
Bake in the preheated oven for 20 minutes, or until golden brown.
Filling
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.
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.
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.
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/