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Butternut Squash, Courgette and Goats Cheese Pie

Updated on February 1, 2015

This pie is a combination of chunky squash pieces, courgette and crumbled goats cheese whipped together with spinach, black pepper, marscapone and eggs and poured into a shortcrust pie case. Roast your veggies in LucyBee Coconut Oil for an added health boost (and to make up for the indulgence of this cheesy pie!).

Butternut Squash, Courgette and Goats Cheese Pie

5 stars from 1 rating of Butternut Squash, Courgette and Goats Cheese Pie
Source

Timings

Prep time: 20 min
Cook time: 1 hour
Ready in: 1 hour 20 min
Yields: serves 4, generously
Fresh ingredients galore and extra points if you make your own pastry - I cheated to save time ⏰
Fresh ingredients galore and extra points if you make your own pastry - I cheated to save time ⏰

Ingredients

  • 200g Mascarpone
  • 2 Eggs, Beaten
  • Black pepper, To taste
  • Milk, A dash
  • 1/2 Butternut squash, Cubed
  • 1 Courgette, Cubed
  • Handful Spinach
  • Packet Ready rolled shortcrust pastry
  • LucyBee Coconut Oil, To roast veg
  • 100g Soft, Welsh Goats cheese, Crumbled

Ingredient Benefits

Eggs: one of the most nutritious foods on the planet, packed with protein, vitamins, nutrients and known for increasing HDL or High Density Lipoprotein, otherwise referred to as 'good cholesterol'.

Courgette: low in calories due to their high water content, courgettes provide vitamins C and K as well as being a good source of dietary fiber

Squash: rich in B vitamins and dietary fiber, much like the humble courgette, butternut squash has an added kick, providing large doses of vitamin A and potassium

LucyBee Coconut Oil: one of my kitchen miracles, this coconut oil is my personal favourite brand. Coconut oil is well known for its extensive health benefits, especially when used in cooking. Check out the LucyBee website for valuable info! (http://www.lucybee.co)

Spinach: full of antioxidants, a great source of iron and helps to promote heart health. I add spinach to most meals - it's incredibly versatile, just pop into curries, salads or bake with eggs

Egg, spinach and cheese mix; LucyBee Coconut Oil; roasted courgette and squash; combined ingredients
Egg, spinach and cheese mix; LucyBee Coconut Oil; roasted courgette and squash; combined ingredients
Bake your pastry blind before adding your ingredients;. This will stop it from becoming soggy and undercooked.
Bake your pastry blind before adding your ingredients;. This will stop it from becoming soggy and undercooked.

Method

  1. Preheat your oven to 180C. Cube the squash and courgette, add to a roasting dish with the coconut oil and roast in the oven for 20 minutes. Oil your pie dish and gently arrange your pastry, removing any excess, unwanted pastry from the edges. Once the vegetables have had 20 minutes in the oven, remove and stir before returning to the oven alongside the pastry for a further 10 minutes.
  2. Meanwhile, beat your eggs and combine with the mascarpone, black pepper and a dash of milk to loosen. Whisk until the mixture is smooth.
  3. Add the handful of spinach and crumbled goats cheese to the egg mixture and fold with a spoon. Put to one side.
  4. Remove your pastry and vegetables from the oven and leave to cool.
  5. Once cool, add the vegetables to the egg mixture and fold with a spoon to combine before pouring into the blind baked pastry case. If you're feeling naughty, crumble some extra goats cheese on top and then bake in the oven at 180C for 30 minutes or until set.

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