Butternut squash and blue cheese pies recipe | delicious. magazine

Name: Butternut squash and blue cheese pies recipe | delicious. magazine
Ingredients: Ingredients; Method; Nutrition; 1 tbsp olive oil; 240g leeks, sliced; 2 rosemary sprigs, leaves picked; 320g butternut squash, diced; 2 tbsp plain flour; 300ml vegetable stock; Dollop crème fraîche; 75g blue cheese; 320g sheet puff pastry; Heat the oven to 180°C fan/gas 6. Heat the oil in a pan, then add the leeks with half the rosemary. Cook over a medium heat for 5-8 minutes until soft.; Recipe continues after advertising adslot-recipe-4; 747kcals Calories; 46g fat (25g saturated) Fat; 17g Protein; 62g (13g sugars) Carbs; 8.4g Fibre; 2.4g Salt

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This quick autumnal recipe combines cheat's ingredients to make a comforting pie with a creamy squash and blue cheese filling.

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Ingredients

Ingredients
Method
Nutrition
1 tbsp olive oil
240g leeks, sliced
2 rosemary sprigs, leaves picked
320g butternut squash, diced
2 tbsp plain flour
300ml vegetable stock
Dollop crème fraîche
75g blue cheese
320g sheet puff pastry
Heat the oven to 180°C fan/gas 6. Heat the oil in a pan, then add the leeks with half the rosemary. Cook over a medium heat for 5-8 minutes until soft.
Recipe continues after advertising adslot-recipe-4
747kcals Calories
46g fat (25g saturated) Fat
17g Protein
62g (13g sugars) Carbs
8.4g Fibre
2.4g Salt