A baked dish combining crispy potato crust with roasted butternut squash, sautéed greens, and aromatic sage.
# What's Needed:
→ Potato Crust
01 - 3 medium Yukon Gold potatoes, peeled
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon black pepper
→ Roasted Butternut Squash
05 - 2 cups butternut squash, peeled and diced into 1/2-inch cubes
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon black pepper
→ Filling
09 - 1 tablespoon unsalted butter
10 - 1 small yellow onion, finely chopped
11 - 2 cloves garlic, minced
12 - 1 cup baby spinach, roughly chopped
13 - 2 tablespoons fresh sage leaves, finely chopped
14 - 4 large eggs
15 - 1 cup whole milk
16 - 1/2 cup heavy cream
17 - 1/2 teaspoon sea salt
18 - 1/4 teaspoon black pepper
19 - 1 cup grated Gruyère cheese
# How To Make It:
01 - Preheat the oven to 400°F.
02 - Grate the peeled potatoes using the large holes of a box grater, then place them in a clean kitchen towel and squeeze out the excess moisture. Toss grated potatoes with olive oil, sea salt, and black pepper, then press evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 20 minutes or until lightly golden.
03 - Toss diced butternut squash with olive oil, sea salt, and black pepper. Spread on a parchment-lined baking sheet and roast for 20 to 25 minutes until tender and caramelized. Allow to cool slightly.
04 - Lower oven temperature to 350°F.
05 - Melt unsalted butter in a skillet over medium heat. Cook chopped onion for 4 to 5 minutes until softened. Add minced garlic and cook for 1 minute more. Stir in baby spinach and cook until wilted. Remove from heat and mix in fresh sage.
06 - In a large bowl, whisk together eggs, whole milk, heavy cream, sea salt, and black pepper. Fold in sautéed vegetables, roasted butternut squash, and three-quarters of the grated Gruyère cheese.
07 - Pour filling into the pre-baked potato crust. Sprinkle the remaining Gruyère cheese atop the filling. Bake for 35 to 40 minutes until the center is set and the top is golden brown.
08 - Allow to rest for at least 10 minutes before slicing and serving.
