Butternut Squash
Created by Simon Rimmington
Butternut squash is a fruit that can be roasted, toasted or baked and also be mashed into soups, casseroles, breads, muffins or pies.
It is commonly either seasoned with spices such as nutmeg and cinnamon or the de-seeded centre stuffed with other vegetables for example Spinach and Feta and then grilled or baked.
It is a good source of fibre, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A and vitamin E.
INGREDIENTS
For the Filing
- 2 butternut squash (about 1kg each),peeled, deseeded and cut into thick slices
- 2 tsp cumin seeds,toasted
- 2 tsp paprika
- 2-3 red onions,thinly sliced
- 4 whole garlic cloves,unpeeled
- 1kg baby spinach
- 250g Philadelphia cream cheese
- 50g pine nuts, toasted
- 200g soft, rindless vegetarian goat’s cheese, sliced
For the pastry
- 350g plain flour, plus extra for dusting
- 50g coarse polenta
- 150g cold butter, cut into cubes
- 60ml cold water
- 60g grated vegetarian Parmesan
- 1 medium free-range egg, beaten
METHOD
1. For the pastry, mix the flour, polenta and a pinch of salt in a food processor. Add the butter and pulse until the mixture resembles breadcrumbs.
2. Tip into a bowl; add 50g of the grated Parmesan and mix with a table knife until the mixture comes together.
3. Add the water a little at a time until the dough just sticks together (you may not need all the water). Knead it gently until it forms a ball, wrap the pastry in cling film and chill for 20 minutes in the fridge to allow the pastry to relax.
4. Preheat the oven to 200°C/fan180°C/ gas 6. Scatter the sliced butternut squash over 2 or 3 large roasting trays.
5. Drizzle with half the olive oil, sprinkle over the cumin seeds, paprika and season well with salt and coarse round or freshly milled black pepper. Roast in the oven, stirring occasionally, for 40 minutes or until tender but retaining its shape.
6. Add the sliced onions and garlic to another roasting tin with the rest of the olive oil and halfway through cooking the squash, roast the onions in the oven and for 20 minutes. Remove the squash and onions from the oven, squeeze out the garlic from their skins, and mash the roasted garlic into the onions and leave to cool slightly.
7. Heat a heavy bottom pan over medium heat and add the spinach, stirring continuously to wilt the leaves. Remove from the heat, cool, and then squeeze dry to remove all the excess water. Chop the spinach, put into a bowl, season and mix with the cream cheese, then set aside.
8. On a lightly floured surface, roll out two-thirds of the pastry and use it to line the base and sides of a 23cm spring form tin (the pastry will need to be handled carefully as it will be slightly brittle).
9. Add half the spinach mixture in a layer and then top with half the roasted squash on top of that. Sprinkle with half of the pine nuts, then half the goat’s cheese. Repeat with the rest of the spinach mixture, butternut squash, pine nuts and goat’s cheese. Finally, top with the cooked onions.
10. On a lightly floured surface, roll out the rest of the pastry, then lay on top of the pie, pushing in the edges to seal well. Make a hole in the middle of the pie and brush with beaten egg. Scatter with the rest of the Parmesan and chill for 20 minutes.
11. Bake for 30-35 minutes until the pastry is golden brown on top. Leave to cool in the tin for 10 minutes before serving and when ready remove from the tin and slice with a long serrated knife.