Butternut Squash and Smoked Gouda Pie with Almond Crust
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4 servings
Ingredients
  • 1 lb butternut squash, peeled and diced (3 cups)
  • Splash olive oil
  • 1 cup white whole wheat flour
  • ½ cup sliced almonds, toasted
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp baking powder
  • ¼ cup olive oil
  • 3 TBS cold water
  • ½ cup diced onion
  • Splash olive oil
  • 4 large or 5 small garlic cloves, minced
  • 1 ½ cups frozen spinach
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 TBS balsamic vinegar
  • 2 TBS grated parmesan
  • 2 eggs
  • ⅔ cup shredded smoked Gouda, divided
Instructions
  1. Preheat oven to 400°F.
  2. Toss butternut squash with a splash of olive oil and spread out on a parchment lined baking sheet. Roast in preheated oven for 25 minutes, stirring once.
  3. Meanwhile combine toasted nuts and white whole wheat flour in a food processor. Process until fine and smooth. Add salt, pepper, and baking powder. Pulse a few times to combine. Mix together oil and cold water. With the food processor running, pour the oil mixture down the chute and process until crumbly. (I stopped the machine, stirred, and processed again to prevent clumping.)
  4. Butter a 9 inch pie pan and press the crumbs into the bottom and slightly up the sides (about 1 inch). Bake in the preheated oven for 23 minutes or until starting to brown.
  5. In a medium skillet combine another splash of olive oil and onion. Saute until the onion starts to become translucent, about 5 minutes. Add garlic, spinach, and salt and pepper. Saute until the spinach is thawed. Stir in balsamic vinegar.
  6. In a large bowl, beat the eggs until smooth. Mix in roasted butternut squash, spinach mixture, parmesan, and about half of the smoked gouda. Spread into the cooked crust and sprinkle with remaining smoked gouda. Bake in the preheated oven for 20 minutes.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/butternut-squash-and-smoked-gouda-pie-with-almond-crust/