Butternut Squash Spinach and Goat Cheese Pie {Gluten Free}

Butternut Squash Spinach and Goat Cheese Pie {Gluten Free}

Hello! As I sit here at my computer with a delicious recipe to share I am struggling with what to write a post about. My recipes and what I blab about here are not typically related. Usually I sit down and my fingers fly across the keyboard and boom…I have poured my heart out about my mushy motherhood thoughts, a story, my latest obsession, or how life in general is going. Right at this moment I am drawing a blank. I think I have some insight as to why that is…

Becoming a mom has really helped me to learn to stop and live in the moment. I have had to let go of a lot of my Type-A, plan everything ahead, and try to control every detail tendencies because they just don’t fit with the type of mom I am or want to be. Not to say I never get distracted, but for the most part my time with Rowan is my time with Rowan. I try not to let anything else interfere and I am just in each moment; experiencing it, loving it, and trying my hardest to imprint every single thing she does into my memory. While this sounds beautiful and lovely (and it truly is) I feel like I have turned into a complete, fly by the seat of my pants, scatter brain sometimes. All of this living in the moment keeps me from stopping to look at the big picture a lot. Hence the drawing a blank as I write to you today. Instead of giving you my million random thoughts of the moment I am going to get right to this awesome new recipe!

This Butternut Squash Spinach and Goat Cheese Pie is SO good. Roasted squash. Garlicky spinach. Whipped goat cheese. Tender crust.

I think I have made a pie crust once in my life. I have no patience for things like that, BUT using the All-Purpose Bread Mix from my friends at Chebe a delicious crust can be made in no time. No cutting in butter. No fuss. Minimal mess.

This pie is perfect for lunch or a light dinner. I would suggest pairing it with a mixed green salad. Yum!!

Besides being so tasty I think it is just beautiful to look at.

I hope you have a great rest of the week!



Butternut Squash Spinach and Goat Cheese Pie {Gluten Free}
Prep time
Cook time
Total time
Pie Crust1 box Chebe All-Purpose Bread Mix
  • 2 tbsp oil
  • 2 large eggs (at room temp)
  • 4 tbsp milk
  • 4 cups butternut squash, peeled and cut into small cubes (approx. ½ in.)
  • 4 oz. goat cheese at room temperature
  • 2 eggs
  • 2 cloves minced garlic
  • 2 cups baby spinach leaves
  • 2 tbsp olive oil
  1. Preheat oven to 400°.
  2. Peel the butternut squash and cut into ½ inch cubes.
  3. Place on a baking sheet and toss with 1 tbsp of olive oil. Season with salt and pepper to taste.
  4. Roast for 30 minutes until the squash is tender and starting to brown slightly.
  5. While the squash is roasting combine room temperature goat cheese and 2 eggs in a mixing bowl. Using a hand mixer, beat on high for about 1 minute. The mixture will become pale yellow, fluffy, and will be starting to form small air bubbles.
  6. In a skillet, heat the remaining tbsp of olive oil on medium heat and add in garlic. Saute for 1-2 minutes until fragrant then add the spinach. Saute for 3-4 minutes until the spinach is wilted. Remove from heat and set aside.
  7. Make the bread mix according to package directions (Omit the optional step of adding cheese to the dough).
  8. Roll out the dough into a large circle (9-10 inches). Start by rolling it between sheets of parchment paper to prevent sticking.
  9. Place the dough into a 9-9.5 inch glass pie plate and press down. Crimp the edges.
  10. Let the squash cool slightly.
  11. Toss the squash and spinach in the goat cheese mixture.
  12. Spread the mixture evenly into the pie shell.
  13. Lower the oven temperature to 375°.
  14. Bake for 30 minutes.
  15. Let stand for at least 10 minutes before cutting.
  16. Serve immediately or store in the refrigerator.

Disclaimer: This post was sponsored by Chebe. All images, recipes, and opinions are my own. Thank you for supporting brands that make Gluten Free Jess possible.

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