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Nigel Slater's Butternut Squash pie

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Ingredients

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Method

Butternut Squash is fast becoming a favourite ingredient around the UK, it has a lovely texture and you can do almost anything to it with great results. Nigel Slater's Butternut Squash pie recipe is a perfect example of how to use this ingredient to it's full potential by keeping it simple. Nigel starts by chopping the Butternut Squash in half and removing the seeds. He then chops it into equal sized chunks to ensure the pieces cook evenly. Nigel steams his pieces of Butternut squash by placing them in a colander over a pan of boiling water and placing the pot lid on top. He steams the Squash for around 20 minutes. While the Butternut Squash is steaming, Nigel adds a good glug of Rapeseed oil and a knob of Butter to a larg roasting tin. Nigel then tips the Butternut Squash out onto the oil and butter and sprinkles over a teaspoon of cinnamon and grinds some black pepper over the top, before mashing everything together. He places the Squash into a preheated oven at 180 C for 30 minutes. To make the pastry for his pie, Nigel places his two sheets of puff pastry onto the worktop and gives them a roll to thin them just slightly, to make it even more crispy when it bakes. Placing a sheet of pastry onto a non-stick baking sheet, Nigel spoons the Squash onto the pastry, eaving a good inch of exposed pastry around the edges. He brushes the exposed edges with an egg wash before placing the second sheet of pastry ontop. He presses the two surfaces firmly together all the way around the edges to create a good seal. Nigel make three cuts in the top of the pie to allow steam to escape, and places it in a preheated oven at around 200 C for approx 20 minutes.