Butternut squash pie

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Celebrity chef Simon Rimmer's butternut squash pie is packed with delicious flavours of white wine, cumin, garlic and basil.

Serves: 4

Ingredients

How to buy squash: if you can push a fingernail into the rind, it means it's immature and won't be so tasty or sweet. The rind should be firm and tan or beige coloured (no green tinges).

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1 onion, sliced
200g cubed butternut squash, roasted
2 leeks, cut into large pieces
200g chopped cavolo nero or cabbage
2 garlic cloves
440g tin of chopped tomatoes
A splash of white wine
Seasoning - cumin, cinnamon, coriander
Salt and pepper

For the topping

150g flour
Pinch of salt
200g cubed butternut squash
150g almond, pecan and raisin e.g. Nature's Pleasure
After baking
150ml olive oil
Bunch of basil
Juice half lemon

Method

Fry the onion and garlic until softm then add the leeks and cavolo nero/cabbafe and cook for 3-4 mins.
Add the butternut squash, tomatoes, wine, seasoning and cook for 5 mins, then divide between the 4 individual dishes.
To make the topping, simply rub it all together, spoon on top and bake at 200°c for 25 mis until crisp and golden.
Blend the oil, basil and lemon until smooth and spoon over the crumble when piping hot.

www.kelloggs.co.uk/whatson/naturespleasure

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