A dish that beautifully combines the rich, nutty flavor of roasted butternut squash with the vibrant freshness of spinach, all nestled in a flaky, buttery crust.
Ingredients
Scale:
1 ½ cups all-purpose flour (or gluten-free flour for a gluten-free option)
¼ teaspoon salt
½ cup unsalted butter, chilled and diced
4-5 tablespoons ice water
1 medium butternut squash, peeled and diced (about 2 cups)
1 tablespoon olive oil
1 cup fresh spinach, roughly chopped
1 small onion, finely chopped
3 large eggs
1 cup heavy cream (or a dairy-free alternative)
1 cup shredded cheese (such as Gruyère, cheddar, or a blend)
Salt and pepper, to taste
½ teaspoon nutmeg (optional)
Fresh herbs like thyme or parsley, for garnish
Instructions
Prepare the Crust: In a mixing bowl, combine the flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough comes together. Form it into a ball, flatten into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
Preheat the Oven: Preheat your oven to 375°F (190°C).
Roast the Butternut Squash: Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25-30 minutes until tender and caramelized. Let it cool slightly.
Sauté the Onions & Spinach: In a skillet, sauté the chopped onion until translucent. Add the spinach and cook until wilted. Remove from heat.
Prepare the Egg Mixture: In a bowl, whisk together the eggs, heavy cream, nutmeg (if using), and season with salt and pepper.
