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Butternut squash, spinach and goat's cheese pie

4 ratings

· 1hr 55min

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.

delicious. | Recipes, Tips & Recommendations

Ingredients

Produce

• 2 1kg each) butternut squash, slices thick

• 1 kg Baby spinach

• 1 Pinch Chilli flakes

• 4 Garlic cloves with, whole skins on

• 2 Red onions

Refrigerated

• 1 Egg, medium free-range

Pasta & Grains

• 50 g Polenta, coarse

Baking & Spices

• 350 g Plain flour

Oils & Vinegars

• 4 tbsp Olive oil

Nuts & Seeds

• 2 tsp Cumin seeds, toasted

• 50 g Pine nuts, toasted

Dairy

• 150 g Butter

• 60 g Parmesan, grated vegetarian

• 250 g Ricotta

• 200 g Rindless vegetarian goat's cheese, soft

Other

• 2 tsp Ras el hanout (from the spice section of most major supermarkets)

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