Butternut squash, spinach and goat's cheese pie recipe
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Food processor
- Springform pan
- Rolling pin
- Pastry brush
- Kettle
- Colander
- Roasting pan
- Oven
- Mixing bowl
- Table knife
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Plastic wrap
- Aluminum foil
- Refrigerator
- Freezer
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
- 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
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