Sunday, 6 December 2015

Hearty Butternut Squash, Caramelised Onion and Feta Pie

I've been feeling a bit glum this week - the winter weather has not been very kind so far and with yet another night of rain lashing and wind howling through the house (turns out old stone cottages are a bit draughty!) it was time to raid the stores and come up with a winter warmer for everyone to tuck into.

So, here's my recipe for 

Serves 2 greedy adults (or 2 adults and 2 not-so-fussy-as-our kids)

Ingredients (fills a 15cm cake tin, so adjust as needed):
4 small red onions, chopped
Half a large Butternut Squash, peeled and cubed into bitesize bits
175g (or half a tub of Apetina Feta cubes, if you want to be lazy, like me)
Pre-rolled Shortcrust Pastry sheet - enough to cover cake tin and provide a lid for pie
3 cloves of garlic (unpeeled)
Balsamic vinegar
Sugar (preferably brown, but I used white as I had no brown sugar!)
Olive oil

Grab a bowl and toss the  Butternut squash and garlic cloves in oil. Sprinkle a bit of salt over the top and place on a baking tray.  Roast in the oven for around 20 mins or until Butternut is slightly browned.

Meanwhile, toss your onions in a pot with some oil and fry for about 5 mins.  Add some healthy slugs of Balsamic Vinegar and about a tablespoon of Sugar and watch the onions turn into a deliciously sweet mixture. Fry off a little, then set aside.

Line your cake tin (or an actual pie dish, if you are more civilized than I am!) with the rolled Shortcrust Pastry

Grab your roasted Squash and Garlic.  Squeeze out the garlic from it's papery skin, chuck in a bowl with the Roasted Butternut, Caramelised Onion, and tip in the Feta cheese. Pour into the pastry case and fashion your lid over the top.

Some tasty filling going on in here!

Bake in the oven until pastry is cooked.

Slice and serve.

We had our with some pretty sweet Sweet Potatoes.  Very yummy!

This dish is such a surprise, because of the salty/sweet taste that you get.  The sweetness of the Onions and the Squash is very much challenged by the saltiness of the Feta and the pastry for a perfect combo.


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