Chef notes
This savory pie delivers all the fall feels — nutty squash, tangy cheese and a hint of lemon. It works beautifully as a vegetarian main or a standout side at Thanksgiving. I love bringing this to a fall gathering because the scent of roasting squash fills the kitchen, and the flaky crust always gets a “wow” when it’s sliced open.
Technique tip: Roast the diced butternut squash until tender (25 to 30 minutes at 400 F) so it melds perfectly into the filling and doesn’t stay firm. When baking the assembled pie, brush the crust with beaten egg and cut a small steam slit so the lid rises evenly and stays crisp.
Swap option: Swap the mild blue cheese for Gruyère if you prefer a less tangy, nuttier flavor. You can also use olive oil instead of butter when sautéing the spinach for a dairy-free version.
Special equipment: A pie plate.
Dining and Cooking