This pie is a throwback to a delicious pie I had twice at Glastonbury and decided I would try make it when I got home. I didn’t follow a recipe, except for googling how to prepare a butternut squash! Before you ask, no I didn’t make the pastry, I’m sorry! Promise to do better next time. Anyway this pie tasted amazing!

1) top, tail and halve the butternut squash. ‘Peel’ using a knife (basically chop down the sides), scoop out the seeds and cube the whole thing. Toss in olive oil and bake for 40 mins on 180 degres C.

2) place a bag of spinach in a bowl and pour over boiling water. Drain, squeeze out the excess moisture from the spinach and then chop.

3) place spinach back in the bowl and add a packet of crumbled goats cheese. Mix together with a wooden spoon.

4) grease a pie tin with butter and lay over the pastry, chop off the excess and roll to make a lid. Add the spinach mixture and roasted butternut squash pieces, then cover with the pastry lid.

5) give it a good egg wash.

 
 6) oven the pie for 20 mins at 170 degrees C.

Make some mash, peas and gravy to go with the pie and enjoy!

  

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