By delicious. magazine
Butternut squash, spinach and goat’s cheese pie
Instructions
Prep:40minCook:1h 15min
A vegetarian pie recipe made with seasonal autumn vegetables and goat’s cheese in a cheesy pastry. The pie is freezable so you can make it ahead.
Updated at: Sun, 27 Jul 2025 09:22:44 GMT
Nutrition balance score
Great
Glycemic Index
66
Moderate
Glycemic Load
45
High
Nutrition per serving
Calories693.8 kcal (35%)
Total Fat39.3 g (56%)
Carbs68 g (26%)
Sugars5.9 g (7%)
Protein22.2 g (44%)
Sodium370.6 mg (19%)
Fiber8.8 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 x 1kgbutternut squash
peeled deseeded and cut into thick slices
4 Tbspolive oil
2 tspcumin seeds
toasted
2 tspras el hanout
from the spice section of most major supermarkets
chilli flakes
2red onions
thinly sliced
4garlic cloves
whole, with skins on
1kgbaby spinach
250gricotta
50gpine nuts
toasted
200gsoft goat’s cheese
rindless, vegetarian, sliced
350gplain flour
plus extra for dusting
50gcoarse polenta
150gbutter
cold, cut into cubes
60gparmesan
grated, vegetarian
1egg
medium, free-range, beaten
Instructions
View on delicious. magazine
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