Butternut Squash, Stilton and Spinach Pie

This gorgeous hearty pie makes a perfect weekend dinner. Serve with vegetables or a yummy salad to make even more delicious!

Free from Gluten / Nuts

Full butternut squash, stilton and spinach pie


230g gluten free white flour

Pinch of salt

1 tsp xanthan gum

120g butter, cut into chunks

1 egg

1 tsp water (you may need a little more depending on the consistency of your pastry)

A spare egg for egg wash


Rapeseed oil for frying

1 large butternut squash, seeded and cut into small cubes

Cut piece of butternut squash pie

2 red onions, finely chopped

2 garlic cloves, crushed

1 tsp dried chilli flakes

250g button mushrooms, sliced

500g spinach

100g Stilton


Firstly, make the pastry as this will need to cool for 30 minutes or so in the fridge before you use it.

Add the flour, salt and xanthan gum to a large bowl and then the butter chunks.

Rub the butter into the flour mix until it looks like breadcrumbs. Then add the egg and water mixture, bringing it all together with a fork until it makes a smooth ball. (If it’s still a bit crumbly, you may need to add a little more water).

Butternut squash, stilton and spinach pie with pallet knife

Wrap the ball of dough in cling film and place in the fridge to cool for about 30 minutes.

For the pie, preheat the oven to 180°C / Gas 4 and heat the rapeseed oil in a pan until hot.

Add the butternut squash and season with salt and pepper then cook until soft.

Add in the chopped onions, garlic and chilli flakes and cook for a further 2 minutes.

Place the squash mix into a bowl and set aside.

Next, add some more oil into the pan and fry off the mushrooms, then add them to butternut squash.

Whilst doing this, wilt the spinach either in a pan of boiling water or by adding it to a colander and pouring a kettle of boiling water over it. Squeeze out the excess water and season it, before adding to the butternut squash.

Add the squash mix and spinach to a large pie dish, making sure everything is mixed evenly.

Next, crumble the stilton over the pie and mix in.

Roll out your chilled pastry and carefully place over the pie dish, removing the excess edges.

Whisk up the extra egg with a fork and using a pastry bush, paint the egg wash over the pie. This will make it go golden.

Once done, place the pie in oven for about 45 minutes until golden. Serve immediately.

Why not try our Root Vegetable Cobbler if you like this?

Butternut squash, stilton and spinach pie cut on plate

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