Butternut Squash, Spinach And Goat’s Cheese Pie
A vegetarian pie recipe made with seasonal autumn vegetables and goat’s cheese in a cheesy pastry. The pie is freezable so you can make it ahead.
Ingredients :
- 2 (about 1kg each) butternut squash, peeled, deseeded and cut into thick slices
- 4 tbsp olive oil
- 2 tsp cumin seeds, toasted
- 2 tsp ras el hanout (from the spice section of most major supermarkets)
- Pinch of chilli flakes
- 2-3 red onions, thinly sliced
- 4 whole garlic cloves with skins on
- 1kg baby spinach
- 250g ricotta
- 50g pine nuts, toasted
- 200g soft, rindless vegetarian goat’s cheese, sliced
For the pastry
- 350g plain flour, plus extra for dusting
- 50g coarse polenta
- 150g cold butter, cut into cubes
- 60g grated vegetarian Parmesan
- 1 medium free-range egg, beaten
Instructions :
- For the pastry, mix the flour, polenta and a pinch of salt in a food processor. Add the cold butter and pulse until the mixture resembles breadcrumbs. Tip into a bowl, add 50g of the grated Parmesan and mix with a table knife until the mixture comes together. Measure out 4 tbsp cold water and add a little at a time until the dough just sticks together (you may not need all the water). Knead it gently until it forms a ball, wrap the pastry in cling film and chill for 20 minutes in the fridge.
- Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Scatter the sliced butternut squash over 2 or 3 large roasting trays, drizzle with half the olive oil, scatter over the cumin seeds, ras el hanout and chilli flakes, and season well with salt and black pepper. Roast in the oven, stirring occasionally, for 40 minutes.
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