Butternut Squash, Spinach, Garlic and Goat’s Cheese Pie

And so my month of vegetarian invention continues. My flesh hiatus this January is more about pushing me to be more creative with non-meat dishes, as opposed to working towards a truly herbiviorous existence, and as such, this week I came up with this delicious pie.

When I say ‘came up with’, what I actually mean is worked out how to re-create Pieminister’s vegetarian offering, the ‘Heidi Pie’, but with my own alterations. Their version contains sweet potato, which I decided to substitute with roasted butternut squash. Sweet potato might be less of a starch-fest than their white counterparts, but I still find the idea of putting potato in a pie a little too heavy. Unless you are eating the pie on its own (and why would you do that?), your dinner is likely to end up a bit carb heavy.

Carb limitations aside, the flavour of the squash is sweeter and more intense than the sweet potato, which compliments the tangy goat’s cheese perfectly, and its sticky texture binds the filling together nicely.

The pie ended up taking quite a while to do because of having to pre-roast the squash, but was all very easy and so incredibly worth it.

Ingredients (serves 4-6)

1 packet of all-butter puff pastry

1 butternut squash

1 bag of spinach

100g of goat’s cheese

4 cloves of garlic

1 small onion

a few sprigs of thyme

olive oil

salt/pepper

Directions

Chop the squash into bite-sized chunks (fine to leave the skin on) and throw into a roasting tin with enough olive oil to cover. Add garlic (also skin on) and roast for 40-45mins at 200C/Gas Mark 5.

Finely chop the onion, and add to a large saute pan with a tablespoon of olive oil (I drained off the oil from roasting the squash for this). Fry for 5mins with the thyme until golden.

Add half of the squash chunks and mash them into the onion in the pan with a dash of water to loosen. Stir in the spinach and the rest of the squash and sqeeze the roasted garlic from its skin into the mixture. Season and combine well.

Transfer to an oven dish and top with the pastry, tucking it around the filling.

Bake for 30-40mins at 200c/Gas Mark 5 until pastry is puffed up and golden. It will end up more golden with an egg-wash, but I don’t eat eggs, so tend to leave this step out.

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One Response to “Butternut Squash, Spinach, Garlic and Goat’s Cheese Pie”

  1. Gail Says:

    Yum! I’d like to try more veggie recipes, this looks like a good start…

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