Make A Tasty Butternut Squash Quiche
Your crew will love this warm and hearty dish—it’s as healthy as it is comforting.
Crisp air, cozy sweaters and finally some color on the trees—fall has officially arrived in Bergen County. And with it comes a bounty of beautiful gourds just waiting to be turned into something delicious. Whether you’re team butternut, acorn or delicata, these fall MVPs are more than just pretty porch décor.
This week, we’re sharing a simple, satisfying recipe for butternut squash bacon spinach quiche—it’s perfect for a weeknight dinner or your next cozy get-together.
“This is one of those recipes that looks great on a plate and feels indulgent, and delivers on nutrition,” says Ali Senatore, registered dietitian nutritionist at Reimagined Nutrition in Edgewater. “You’re getting beta-carotene from the squash, iron from the spinach and quality protein from the eggs. I love how the roasted squash adds a natural sweetness and depth of flavor in contrast to the salty bacon. A small amount of bacon can go a long way toward delivering the flavor you crave.”
Let’s get cooking!
Butternut Squash Bacon Spinach Quiche
Yields 6 servings
Ingredients
- 8 slices bacon (or turkey bacon)
- 3 cups butternut squash, roasted and cubed
- ½ Tbs. olive oil
- 1 (5 oz.) bag spinach
- 6 large eggs
- 1/3 cup unsweetened almond milk (or sub regular milk)
- salt and pepper, freshly ground, to taste
- ½ cup sharp cheddar cheese, shredded
Directions
Add bacon to a large skillet or pan and place over medium heat, cooking until both sides are crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite-sized pieces and set aside.
Preheat oven to 350°F. Grease a 9-inch pie pan generously with nonstick cooking spray. Add the roasted butternut squash cubes. Set aside.
Warm olive oil in a large skillet over medium high heat. Add in spinach and cook until spinach wilts, about 2 minutes. Add spinach to the prepared pan with the butternut squash, then top with chopped bacon.
In a medium bowl, whisk together eggs, milk and salt and pepper. Pour egg mixture over the top of the spinach and butternut squash. Sprinkle the top with cheddar cheese, along with an additional sprinkle of salt and pepper. Bake for 35-45 minutes or until the egg sets up. Remove from heat and wait a few minutes before cutting into 6 slices.
Want more great gourd recipes for fall? Bookmark this page and be on the lookout for the October issue of BERGEN!
