Around Christmas we get friends together and have our own family dinner, with lots of food, drinks and some pretty funny Secret Santa gifts. I wanted to make something wintery and cosy but also vegetarian, so everyone could enjoy it.
What better than a pie then? There is nothing which says comfy more than a lovely golden pie. And having it with friends and family is the ultimate demonstration of “sharing is caring”.
Even though I have served this at Christmas nothing can hold you back from making it now, it’s still freezing cold in London and winter has yet a long way to go. Grab your best knife because there will be some serious butternut squash cutting! am I the only one who struggles cutting squash? I sweat more than at the gym, honestly.
Serves 6-7 people
- 1 medium butternut squash
- 300 g Portobello mushrooms
- 3 handfuls of baby spinach
- 2 sheets of puff pastry
- 250 ml of cream [I used this dairy free alternative]
- 1 tbsp dry sage
- 1 tsp dry chilli flakes
- 2 cloves of garlic thinly sliced
- 2 tbsp olive oil
- salt and pepper
- 1 egg
Pre-heat the oven to 200oC (400oF/gas mark 6).
Cut the butternut squash in 2 x 2 cm pieces and lay down on an oven proof tray. Season with the dry sage, chilli flakes, salt and pepper. Roast for 30 minutes and set aside.
Lower the oven temperature to 180 oC (356oF/gas mark 4).
In a large pan on a medium high heat add the garlic and olive oil. Fry until the garlic is golden and then add the chopped mushrooms and cook for 10 minutes or until the water released by the mushrooms has evaporated [You don’t want a very wet mixture otherwise the pie will be soggy].
Add the roasted butternut squash and the cream and cook for 2 minutes. Turn off the heat, add the spinach and gently involve [I wrote 3 handfuls but I have baby hands, so adjust accordingly. If you are Hulk half a handful should be fine].
Cover the bottom of an ovenproof roaster [I used one similar to this] with one of the puff pastry sheets. Make sure the sides are completely covered with pastry and then pour the mixture into the roaster.
Cover it with the other puff pastry sheet, brush a lightly beaten egg on top for that golden look and bake for 50 minutes.
I have been meaning to post this recipe since Christmas, so I do apologise to all my friends that have highly requested it. I’ll make it up to you by giving you the chance to invite me over for dinner.
I hope you have enjoyed this squash and mushroom vegetarian pie recipe and make sure you tell me on the comments below if you ever make it!FoodPieRecipesVegetarianWinter recipes