When the first signs of autumn appear, I can’t help but crave the warm, earthy flavors of the season. That’s when I discovered this Butternut Squash and Goat Cheese Pie, a delightful surprise that makes for the perfect cozy dinner. With the mellow sweetness of roasted butternut squash paired with creamy goat cheese, every bite is a comforting hug that warms the soul.
Imagine the enticing aroma filling your kitchen as you roast the squash, its natural sweetness complemented by fragrant spices like cumin and ras el hanout. The addition of fresh spinach and rich ricotta creates a velvety filling that’s both satisfying and healthful, proving there’s no reason to reach for takeout.
This recipe not only elevates your dinner table but also offers a fun way to get creative in the kitchen. Just picture presenting this stunning pie at your next gathering; it’s bound to be a conversation starter! Let’s dive into the steps to create this culinary masterpiece that’s as beautiful as it is delicious!
Why is Butternut Squash and Goat Cheese Pie irresistible?
Comforting warmth: This Butternut Squash and Goat Cheese Pie wraps you in cozy flavors, perfect for chilly evenings.
Unique combination: The blend of earthy squash, tangy goat cheese, and creamy ricotta brings a delightful surprise to your palate.
Easy preparation: With a straightforward method, even novice cooks can master this impressive dish.
Crowd-pleaser: Serve it at gatherings and watch guests flock to the table for seconds and thirds!
Versatile dish: Enjoy it as a main course or paired with a crisp salad, making it a go-to for any occasion.
Healthful indulgence: Packed with nutrients from spinach and squash, you can savor every bite guilt-free.
Butternut Squash and Goat Cheese Pie Ingredients
For the Filling
- Butternut Squash – a sweet and earthy base that serves as the heart of this pie.
- Olive Oil – enhances the roasted flavors and keeps the filling moist.
- Cumin Seeds – add a warm, aromatic depth that complements the squash beautifully.
- Ras el Hanout – a Moroccan spice blend that brings an exotic note to your pie.
- Chilli Flakes – offer a subtle kick for those who enjoy a bit of heat.
- Red Onions – provide a sweet contrast when roasted, adding layers of flavor.
- Garlic Cloves – roasting them mellows their sharpness, lending a creamy richness.
- Baby Spinach – a nutritious addition that pairs perfectly with the creamy elements.
- Ricotta – adds creaminess and lightness to the filling, making it indulgent yet airy.
- Pine Nuts – bring a delightful crunch and nutty flavor that elevates the dish.
- Goat Cheese – its tangy creaminess balances the sweetness of the squash beautifully.
For the Pastry
- Plain Flour – forms the base of your pastry for that classic flaky texture.
- Coarse Polenta – adds a unique twist to your pastry, enhancing the crunch factor.
- Cold Butter – ensures a tender crust that’ll melt in your mouth.
- Salt – a pinch is essential to enhance all the flavors in your crust.
- Grated Parmesan – sprinkled on top, it creates a golden, savory finish.
This Butternut Squash and Goat Cheese Pie is a celebration of cozy flavors, making it the perfect centerpiece for any autumn gathering. Enjoy every comforting bite!
How to Make Butternut Squash and Goat Cheese Pie
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Prepare the Pastry: In a large bowl, mix together the flour, coarse polenta, and a pinch of salt. Add the cold, diced butter and rub together until the mixture resembles breadcrumbs—about 5 minutes to ensure a tender texture.
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Form the Dough: Add the grated parmesan and 5 tablespoons of cold water, mixing until the dough sticks together. Knead gently until it forms a ball, wrap it in cling film, and chill in the fridge for at least 20 minutes.
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Preheat the Oven: While the dough chills, preheat your oven to 200°C (390°F). This ensures it’ll be ready when your filling is prepared.
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Roast the Squash: Scatter the butternut squash in a large roasting tray and drizzle with half of the olive oil. Sprinkle over the cumin seeds, ras el hanout, and chilli flakes, seasoning with salt and black pepper. Roast for 40 minutes or until tender and golden.
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Add Onions and Garlic: In a separate tray, combine the sliced onions and whole garlic cloves with the rest of the olive oil. Place in the oven halfway through the squash roasting time and cook for 20 minutes.
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Mash the Garlic: Once done, remove the roasted squash and onions. Squeeze the garlic from its skins and mash it gently with the onions, creating a luscious base for your filling.
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Prepare the Spinach Filling: Place the baby spinach in a colander, pour boiling water over it to wilt, and then refresh with cold water. Squeeze out any excess liquid and mix it with ricotta, seasoning with salt.
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Assemble the Pie: Roll out 2/3 of your chilled pastry on a lightly floured surface to line a 23cm (9-inch) springform tin. Layer with half of the spinach mixture, half the roasted squash, pine nuts, and goat cheese. Repeat with another layer, topping with the garlicky onion mix.
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Top and Bake the Pie: Roll out the remaining pastry and place it over the filled pie, sealing the edges tightly. Cut a hole in the center for steam to escape, decorate as desired, brush with beaten egg, and sprinkle with parmesan. Bake for 35-40 minutes, or until golden brown.
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Cool Before Serving: Allow the pie to cool for 10 minutes before gently removing it from the tin. This helps it set and makes serving easier.
Optional: Garnish with fresh herbs before serving for a pop of color!
Exact quantities are listed in the recipe card below.
Butternut Squash and Goat Cheese Pie Variations
Feel free to get creative with this recipe; it’s a canvas waiting for your unique touch!
- Dairy-Free: Substitute goat cheese and ricotta with cashew cream or dairy-free cream cheese for a luscious, plant-based filling.
- Nut-Free: Replace pine nuts with sunflower seeds or omit entirely to accommodate nut allergies while keeping the crunch.
- Spice Mix: Swap ras el hanout for Italian seasoning or smoked paprika for a different flavor profile that suits your palate.
- Add Meat: Crumble in some cooked sausage or bacon for a hearty, savory twist that pairs beautifully with the sweetness of squash.
- Veggie Power: Incorporate roasted red bell peppers or mushrooms for added depth and layers of flavor, enhancing the veggie goodness!
- Gluten-Free: Use a gluten-free flour blend to make the pastry and ensure everyone can enjoy a slice of this comforting pie.
- Herb Boost: Infuse the filling with fresh thyme or sage for an aromatic lift that enhances the cozy feel of your dish.
- Heat It Up: Add diced jalapeños or a splash of hot sauce if you crave a spicy kick that dances on your taste buds.
Each variation offers a new take on the classic, making it easy to suit your taste and dietary needs while bringing joy to your table!
Make Ahead Options
These Butternut Squash and Goat Cheese Pie components are fantastic for meal prep enthusiasts! You can roast the butternut squash, onions, and garlic up to 3 days in advance; simply refrigerate them in an airtight container to preserve their flavors. Additionally, the pastry can be prepared and chilled in the fridge for up to 24 hours before rolling and assembling. When you’re ready to serve, layer the filling in the pastry and bake as directed. This method not only saves you precious time on busy weeknights but ensures your pie is just as delicious as if you made it fresh that day!
Expert Tips for Butternut Squash and Goat Cheese Pie
• Perfect Pastry: Ensure the butter is very cold for a flaky texture. Avoid overworking the dough to maintain tenderness.
• Roasting Time: Stir the butternut squash occasionally while roasting. This promotes even cooking and enhances caramelization for deeper flavor.
• Spinach Preparation: Always blanch the spinach before adding it to the filling. This avoids excess moisture and keeps your pie from becoming soggy.
• Layering: For the richest flavor, make sure to evenly distribute the layers of filling in your pie. This ensures every slice is perfectly balanced.
• Baking Tips: Keep an eye on your pie during the final baking phase. If it’s browning too quickly, cover with foil to prevent burning while ensuring it cooks through.
Enjoy mastering this Butternut Squash and Goat Cheese Pie with these helpful tricks!
What to Serve with Butternut Squash and Goat Cheese Pie?
Elevate your dining experience with perfect accompaniments that enhance every comforting bite of this delightful pie.
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Mixed Green Salad: The freshness of crisp greens provides a delightful contrast to the savory pie, making each bite feel balanced and light.
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Cranberry Sauce: A dollop of tangy cranberry sauce adds a burst of brightness and sweetness, enhancing the earthy flavors of butternut squash beautifully.
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Garlic Bread: Crunchy, buttery garlic bread is perfect for mopping up any rich, creamy filling while adding a satisfying crunch to your meal.
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Roasted Brussels Sprouts: The slight bitterness of roasted Brussels sprouts complements the sweetness of the pie, providing a delicious textural contrast. Pair them with a drizzle of balsamic reduction for an added layer of flavor.
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Herbed Yogurt Sauce: A cool, herbed yogurt sauce adds a refreshing element, balancing the warm spices in the pie and enhancing its overall taste.
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Savory Apple Galette: A rustic, savory apple galette serves not only as a delicious dessert but introduces a hint of sweetness that pairs beautifully with the rich, creamy pie.
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White Wine: A crisp white wine, like Sauvignon Blanc, brightens the palate and elevates your meal, making it a lovely choice alongside the Butternut Squash and Goat Cheese Pie.
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Pumpkin Spice Latte: For a cozy finish, consider serving a warming pumpkin spice latte—it mirrors the flavors of the pie and enhances the autumnal atmosphere.
Storage Tips for Butternut Squash and Goat Cheese Pie
Fridge: Store the pie wrapped in plastic wrap or in an airtight container for up to 3 days to maintain its freshness.
Freezer: For longer storage, freeze the pie before baking. Wrap it tightly in foil and seal in a freezer bag for up to 3 months.
Reheating: To reheat, place the thawed pie in a preheated oven at 180°C (350°F) for about 25-30 minutes, or until heated through, ensuring it remains moist and delicious.
Room Temperature: Allow the pie to cool completely at room temperature before refrigerating or freezing, helping to preserve its flavor and texture.
Butternut Squash and Goat Cheese Pie Recipe FAQs
How do I choose ripe butternut squash?
Absolutely! Look for butternut squash that feels heavy for its size with a firm skin and a creamy, tan color. Avoid any dark spots or blemishes, as this could indicate spoilage. A good squash will have a smooth surface and a solid stem.
What is the best way to store leftover Butternut Squash and Goat Cheese Pie?
Very! You should wrap leftovers in plastic wrap or place them in an airtight container and store them in the fridge for up to 3 days. This keeps your pie fresh and tasty. If you find you have leftovers beyond this, freezing is a great option!
Can I freeze Butternut Squash and Goat Cheese Pie?
Yes! It’s a fantastic meal prep option. Before baking, wrap the pie tightly in foil and seal it in a freezer bag, ensuring to remove excess air. It can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw it overnight in the fridge and bake it as instructed.
What should I do if my filling turns out too watery?
If your filling is too watery, this often occurs due to excess moisture in the spinach or butternut squash. To remedy this, you can pre-cook the spinach and then press it in a colander to remove any excess liquid, and for the squash, make sure it’s thoroughly roasted until it’s caramelized and dry. This helps achieve that silky filling!
Are there any dietary considerations I should be aware of with this recipe?
Yes! This Butternut Squash and Goat Cheese Pie contains common allergens such as gluten (from the flour) and dairy (from the cheeses). If you have gluten intolerance, consider using a gluten-free flour blend. For cheese alternatives, there are wonderful plant-based cheeses available that can replace ricotta and goat cheese while still allowing you to enjoy the pie.
Can I add more vegetables to the filling?
Absolutely! The more the merrier! You can definitely include other veggies like mushrooms, bell peppers, or even zucchini, depending on your taste preference. Just remember to sauté or roast them beforehand to remove excess moisture before adding to your pie filling.
Butternut Squash and Goat Cheese Pie: A Cozy Comfort Dish
Ingredients
Equipment
Method
- In a large bowl, mix together the flour, coarse polenta, and a pinch of salt. Add the cold, diced butter and rub together until the mixture resembles breadcrumbs—about 5 minutes.
- Add the grated parmesan and 5 tablespoons of cold water, mixing until the dough sticks together. Knead gently until it forms a ball, wrap it in cling film, and chill in the fridge for at least 20 minutes.
- While the dough chills, preheat your oven to 200°C (390°F).
- Scatter the butternut squash in a large roasting tray and drizzle with half of the olive oil. Sprinkle over the cumin seeds, ras el hanout, and chilli flakes, seasoning with salt and black pepper. Roast for 40 minutes or until tender and golden.
- In a separate tray, combine the sliced onions and whole garlic cloves with the rest of the olive oil. Place in the oven halfway through the squash roasting time and cook for 20 minutes.
- Once done, remove the roasted squash and onions. Squeeze the garlic from its skins and mash it gently with the onions.
- Place the baby spinach in a colander, pour boiling water over it to wilt, and then refresh with cold water. Squeeze out any excess liquid and mix it with ricotta, seasoning with salt.
- Roll out 2/3 of your chilled pastry on a lightly floured surface to line a 23cm (9-inch) springform tin. Layer with half of the spinach mixture, half the roasted squash, pine nuts, and goat cheese. Repeat with another layer, topping with the garlicky onion mix.
- Roll out the remaining pastry and place it over the filled pie, sealing the edges tightly. Cut a hole in the center for steam to escape, decorate as desired, brush with beaten egg, and sprinkle with parmesan. Bake for 35-40 minutes, or until golden brown.
- Allow the pie to cool for 10 minutes before gently removing it from the tin.