Butternut Squash Spinach And Goats Cheese Pie Recipes

BUTTERNUT SQUASH, SPINACH & GOAT CHEESE PIE

Steps:

• 1. For the pastry, mix the flour, polenta and a pinch of salt in a food processor. Add the cold butter and pulse until the mixture resembles breadcrumbs. Tip into a bowl, add 50g of the grated Parmesan and mix with a table knife until the mixture comes together. Measure out 4 tbsp cold water and add 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.
• 2. Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Scatter the sliced butternut squash over 2 or 3 large roasting trays, drizzle with half the olive oil, scatter over the cumin seeds, ras el hanout and chilli flakes, and season well with salt and black pepper. Roast in the oven, stirring occasionally, for 40 minutes.
• 3. Meanwhile, add the sliced onions and garlic to another roasting tin with the rest of the olive oil. Halfway through cooking the squash, add the onions to the oven and roast for 20 minutes. Remove the squash and onions from the oven, squeeze out the garlic from their skins, mash the roasted garlic into the onions and leave to cool slightly.
• 4. Place the spinach in a colander over the sink and pour over a kettle of boiling water. Refresh under cold water, then squeeze dry to remove all the excess water. Chop the spinach, put into a bowl, season and mix with the ricotta, then set aside.
• 5. On a lightly floured surface, roll out two-thirds of the pastry and use it to line the base and sides of a 23cm springform tin. Add half the spinach mixture in a layer, then distribute half the roasted squash on top of that. Scatter with half 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, add the garlicky onions in a layer on top.
• 6. 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 decorate the top with leaves made from any leftover pastry. Brush the top of the pie with beaten egg, scatter with the rest of the Parmesan and chill for 20 minutes.
• 7. Cover with cling film and foil and freeze, uncooked, for up to 1 month.
• 8. When ready to eat, remove the foil and cling film and defrost fully in the fridge. Preheat the oven to 200°C/fan180°C/gas 6 and bake for 30-35 minutes until the pastry is golden brown on top. Leave to cool in the tin for 10 minutes before serving.
• Nutritional info.
• Per serving (based on 10): 564kcals, 32.2g fat (15.5g saturated), 19.6g protein, 52.3g carbs, 12.8g sugar, 1.1g salt.

BUTTERNUT SQUASH, SPINACH AND GOAT CHEESE PIZZA

Steps:

• Heat oven to 400°. Heat pizza stone on bottom rack (or use an inverted 11" x 16" cookie sheet, not heated). Toss squash with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat. Turn oven up to 450°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. Top with squash, onion, spinach, cheese and thyme. Dust stone or inverted sheet with cornmeal; place pizza on it. Bake until crust is crispy and cheese melts, 10 to 12 minutes.

BUTTERNUT SQUASH PIE

Steps:

• Make the crust: Combine flour and salt in food processor bowl, and pulse. Remove lid, scatter vegetable shortening and butter over surface, and pulse 5 or 6 times.
• Combine beaten egg and 3 tablespoons ice water. Pulse liquid into dry ingredients, continuing until mixture is evenly moist and dough looks curdy, about 10 seconds. Turn onto work surface, and press firmly into disk, adding drops of water if dough feels dry. Wrap in plastic wrap and refrigerate at least 30 minutes or overnight.
• Roll dough into 15-inch round on lightly floured surface, about 1/8 inch thick, and fit into shallow 9-inch pie pan. Trim and crimp edges, cover with plastic wrap and refrigerate 1 hour. Meanwhile, place large pizza stone on lowest rack in oven, and heat at 425 degrees for 1 hour. (If you don't have a pizza stone, you can go without. It can help prevent a soggy bottom crust.)
• Line chilled pie pan with aluminum foil and fill with dried beans or pie weights. Bake on pizza stone for 25 minutes. Remove foil, and bake until crust dries out and crimped edges begin to color, 3 to 5 minutes. Lower oven heat to 300 degrees.
• While crust bakes, prepare filling: Combine eggs, vanilla, sugars, salt and spices in food processor, and process until smooth. Add squash purée, and process until smooth. With machine running, pour in heavy cream, and process to combine.
• Scrape filling into hot prebaked shell, and bake on pizza stone for 20 minutes. Turn the oven up to 325 degrees and continue baking for another 20 to 25 minutes until filling is set two-thirds of the way in from the perimeter and the center still jiggles, about 40 to 45 minutes total (custard will continue to cook after pie is removed from oven). Tent edges loosely with foil if browning too quickly.
• Meanwhile, prepare the candied squash and ginger relish, if using: Combine squash, lemon peel, lemon juice, sugar and salt in small bowl, and stir well. Macerate 30 minutes. Turn into small saucepan and cook over low heat, stirring frequently, until tender and liquid is reduced by half, about 10 minutes. Remove from heat and cool. Add ginger and mix well.
• Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream and the relish, if desired.

BUTTERNUT SQUASH & SPINACH FILO PIE

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the squash, onions and chilli flakes in an ovenproof pie dish (or 4 individual dishes). Season and cook for 20 mins until the squash is tender and the onions are starting to char at the edges.
• Meanwhile, put the spinach in a colander and pour over a kettleful of boiling water. Squeeze out any excess liquid and stir into the squash mix. Dot over the feta, crumple up the pastry and place on top, then brush with the oil. Return to the oven and cook for a further 15 mins until the pastry is golden and crisp. Serve with a green salad, if you like.

BUTTERNUT SQUASH, SPINACH AND GOAT'S CHEESE PIE

Steps:

• 01.For the pastry, mix the flour, polenta and a pinch of salt in a food processor. Add the cold butter and pulse until the mixture resembles breadcrumbs. Tip into a bowl, add 50g of the grated Parmesan and mix with a table knife until the mixture comes together. Measure out 4 tbsp cold water and add 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. 02.Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Scatter the sliced butternut squash over 2 or 3 large roasting trays, drizzle with half the olive oil, scatter over the cumin seeds, ras el hanout and chilli flakes, and season well with salt and black pepper. Roast in the oven, stirring occasionally, for 40 minutes. 03.Meanwhile, add the sliced onions and garlic to another roasting tin with the rest of the olive oil. Halfway through cooking the squash, add the onions to the oven and roast for 20 minutes. Remove the squash and onions from the oven, squeeze out the garlic from their skins, mash the roasted garlic into the onions and leave to cool slightly. 04.Place the spinach in a colander over the sink and pour over a kettle of boiling water. Refresh under cold water, then squeeze dry to remove all the excess water. Chop the spinach, put into a bowl, season and mix with the ricotta, then set aside. 05.On a lightly floured surface, roll out two-thirds of the pastry and use it to line the base and sides of a 23cm springform tin. Add half the spinach mixture in a layer, then distribute half the roasted squash on top of that. Scatter with half 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, add the garlicky onions in a layer on top. 06.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 decorate the top with leaves made from any leftover pastry. Brush the top of the pie with beaten egg, scatter with the rest of the Parmesan and chill for 20 minutes. 07.Cover with cling film and foil and freeze, uncooked, for up to 1 month. 08.When ready to eat, remove the foil and cling film and defrost fully in the fridge. Preheat the oven to 200°C/fan180°C/gas 6 and bake for 30-35 minutes until the pastry is golden brown on top. Leave to cool in the tin for 10 minutes before serving.