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
Salt
Method:
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.
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| 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.
Delicious!
