Smoky Roasted Butternut Squash Puff Pastry Pie
with Garlicky Green Beans and Flaked Almonds
A twist on a puff pastry or mash topped pie, using scrunches of filo pastry to crown the veg-packed filling results in a golden and crispy top. Here, we're spicing up butternut squash with chermoula for a warming autumn supper.
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
½ pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
1 unit(s)
Butternut Squash
1 sachet(s)
Chermoula Spice Mix
3 unit(s)
Garlic Clove
150 grams
Green Beans
30 grams
Tomato Puree
75 grams
Creme Fraiche
(Contains Milk)
40 grams
Baby Spinach
1 sachet(s)
Smoky Base Paste
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
1 tsp
Sugar
200 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge and allow to come up to room temperature.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Pop the butternut chunks onto a large baking tray. Drizzle with oil, sprinkle over the chermoula spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 18-20 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Trim the green beans.
When the squash has 5 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the tomato puree and half the garlic. Cook until fragrant, 1 min.
Stir in the creme fraiche, sugar and water for the sauce (see pantry for both amounts). Bring the boil and simmer until thickened slightly, 2-3 mins.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir through the roasted squash and smoky base paste, then remove from the heat. Transfer to an appropriately sized ovenproof dish.
Lower your oven temperature to 220°C/200°C fan/gas mark 7.
Cover with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess.
Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.
Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. Once it's out of the oven, allow the pie to stand for 2 mins.
Meanwhile, wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the remaining garlic, then turn the heat down to medium and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins. Remove from the heat.
Share the pie between your plates.
Serve the green beans alongside.
Sprinkle over the flaked almonds to finish.
Enjoy!
