Butternut squash pie Recipe

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  • Vegetarian





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


  • 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
  • 150g almond, pecan and raisin e.g. Nature's Pleasure
  • After baking
  • 150ml olive oil
  • Bunch of basil
  • Juice half lemon


  • 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.

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Top Tip

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).