Butternut squash pie

Simon Rimmer's butternut squash pie
Average rating: 3 out of 5 star rating

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).

Send us your tips >
  • 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

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

www.kelloggs.co.uk/whatson/naturespleasure

Send us a recipe >

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

http://www.goodtoknow.co.uk/food/339965/Butternut-squash-pie