Gluten free butternut squash, spinach and goats cheese bake

What haven’t I done before?

I was actually trying to make a pie but I did a really stupid thing and put the frozen pastry I made into the microwave to soften (I appreciate how silly this makes me look) but it softened a little too much. Hence a beautifully delicious crustless bake which actually ended up being very delicious!

Ingredients (serves 4):

1 x Butternut squash, peeled and sliced into 0.5cm pieces (pieces that you can use as layers in your bake not chunks)
2 x Red onions, diced
2 x Garlic cloves, diced
250g x Washed spinach
150g x Soft goats cheese
2tbsp x Walnuts, diced
4 x Eggs, beaten well
Cumin seeds
Chilli flakes
Ground nutmeg
Salt and pepper
Olive oil (or whichever oil you prefer cooking with)


  1. Pre-heat the oven to 180 degrees Celsius. Line a baking tray with foil and place the butternut squash pieces evenly on the tray – don’t double layer them (use 2 trays if required). Drizzle with olive oil and sprinkle cumin seeds, ground nutmeg, chilli flakes over the squash and season with salt and pepper. Put in the pre-heated oven for 20-25 minutes.
  2. Meanwhile, sauté the onions and garlic in a pan until brown.
  3. Then put the spinach in a colander and pour boiling water over until wilted. When cool squeeze the excess water from the spinach. In a bowl, combine the spinach, goats cheese, walnuts and season with salt and pepper. Add in the onion and garlic mix – stir well.
  4. When the butternut squash is cooked, carefully put a layer of squash at the bottom of an ovenproof dish, then top with spinach mix, then top with the remaining butternut squash pieces. Evenly pour the beaten egg over the dish and bake in the oven for 25-30 minutes.
  5. Serve with salad.

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