Savoury Butternut Squash Lattice Pie Recipe - Great British Chefs

Ingredients

• 500g of shortcrust pastry block
• 1 butternut squash, peeled, seeded and sliced into large chunks
• 3 leeks, sliced into rounds
• 500g of ricotta
• 100g of Parmesan, grated
• 1 lemon, zested and juiced
• 3 sprigs of thyme, leaves picked and chopped
• 1 bunch of sage leaves, finely chopped
• rapeseed oil
• 1 pinch of freshly grated nutmeg
• salt
• freshly ground black pepper
• plain flour, for dusting
• 1 egg, beaten, to glaze