Butternut, Sage and Pancetta Pie
with Honey Glazed Beans and Carrots
This delicious pie is comfort food at its best. This recipe combines the sweet, creamy flavours of butternut squash with peppery sage and meaty pancetta, complemented with a side of crunchy honeyed carrots and beans. Our tummies are grumbling already...
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
600
Butternut Squash
1
Sage
1
British Smoked Bacon Lardons
1
Chicken Stock Pot
1
Creme Fraiche
(Contains Milk)
1
Puff Pastry Sheet
(Contains Cereals containing gluten)
4
Carrot
2
Green Beans
2
Honey
Not included in your delivery
200
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200 degrees. Cut the butternut squash through the middle (widthways) to separate the bulbous bottom from the top. Carefully remove the skin with a knife. Cut the bulbous part in half lengthways to expose the seeds. Remove the seeds with a spoon. Chop your butternut squash into roughly 1½ cm chunks.
Pick the sage leaves and discard the stalks. Chop the leaves as finely as you can. Heat a large frying pan over medium heat and add a splash of oil. Add the pancetta and butternut squash and cook for 5 mins. Stir in your sage and then add the water (amount specified in the ingredient list).
Stir in half the chicken stock pot until it has dissolved and then increase the heat to high. Cook for 5 minutes more until the liquid has reduced by half. Stir in the crème fraîche and then check the seasoning. Add a pinch of salt and some black pepper if needed. Pour this mixture into a deep sided ovenproof dish
Allow your butternut mixture to cool for 5 minutes and then unroll the puff pastry sheet and pop it on top of your butternut mixture. Squeeze your pastry around the edge of the dish so that it sticks to the dish. Trim off any excess pastryand then make a small hole in the centre to allow steam to escape as it cooks. Pop your pie on the top shelf of your oven for 20 mins until golden brown. Tip:For a truly golden finish to the puff pastry, brush the top of the pie with some egg yolk or milk
While your pie cooks, prepare the veggies. Cut the tops and bottoms off the carrots and green beans. Peel your carrots and then slice into 1cm thick discs
Put a pot of water onto boil on high heat and add your remaining chicken stock pot. When the water is boiling, pop your carrots in the water for 7 mins. After 7 mins add your green beans for another 4 mins.
Drain your carrots and beans in a colander and then return to the pot. Keep them off the heat and then mix in the honey.
When your pie is golden, serve a generous portion onto each plate and finish with your honey glazed carrots and beans. Enjoy!
