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.
Recipe by Gluten Free Jess at https://glutenfreejess.com/2017/02/08/butternut-squash-spinach-and-goat-cheese-pie-gluten-free/