Ad

Nutrition: per serving

  • kcal1022
  • fat72g
  • saturates37g
  • carbs76g
  • sugars16g
  • fibre7g
  • protein21g
  • salt2.1g
Ad

Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Roughly halve the pastry, but make one half a tiny bit bigger. Roll the slightly smaller half out on a floured surface to a circle about 15cm in diameter. Spread over the mustard, leaving about a 2cm gap around the edge. Mix the mascarpone, breadcrumbs, chopped sage and garlic together and season generously.

  • step 2

    Arrange a few squash slices, overlapping, to cover the mustard. Spread with some of the mascarpone mixture. Repeat, making slightly smaller circles with the squash each time, and spreading mascarpone between each layer until the top is just one slice of squash and you have made a rough dome shape on the pastry.

  • step 3

    Thinly roll out remaining pastry. Use to cover the squash dome, gently pressing down on the veg to push out as much air as you can. Press the pastry edges to seal. At this stage, you can cover and chill the pie overnight, or freeze for 1 month. Defrost before continuing. Brush with beaten egg, then poke a tiny steam hole in the top and gently score patterns over the surface. Dip a few sage leaves in the remaining egg and stick on top. Transfer to a baking sheet and bake for 35-40 mins until a skewer poked through the steam hole goes through the veg easily.

Recipe from Good Food magazine, December 2010

Ad

Comments, questions and tips (11)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.5 ratings

mnbvcxz

question

Should I peel the butternut squash? Thanks.

goodfoodteam avatar
goodfoodteam

Thanks for your question. Yes, do peel the squash.

onetruepearl

A star rating of 3 out of 5.

Tried this a few weeks ago. Quick and easy and quite tasty. However it wasn't "special". This sounds odd given the calorie count but I'd feel as though I was having the diet option if I had this when the others were forcing down the turkey and all the trimmings.

jennymarsh84

This was really nice but massive. So on the day we made the pastry 10cm wide which is much more manageable. Also we reduced the amount of sage as in our trial run we found it a bit over powering. The veggies and non veggies really enjoyed it though.

gillvallance

Massive success for the one vegetarian at Christmas dinner and lots of interest from the carnivores too.

amalfi2007

A star rating of 3 out of 5.

I made this for christmas day and it looked so apitising that one of the meat eaters even wanted to try some. It was quite easy to make and had an unusual flavour with the sage and squash combo. It was very rich but I did enjoy it.

Ad
Ad
Ad