Butternut squash, spinach and goat’s cheese pie

Name: Butternut squash, spinach and goat’s cheese pie
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Cuisine: European
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

Instructions

Prep:40minCook:1h 15min

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. Butternut squash, spinach and goats cheese pie

Updated at: Thu, 21 Nov 2024 12:26:05 GMT