Butternut Squash Part 2

Hellloo!

I’m back from Italy with some fresh ideas. I’m obsessed with gorgonzola for one thing. However, right now: ‘here’s something I made earler’.

This was a trial and a half, but don’t let that scare you. This is easy, whether you have shop bought pastry or home-made pastry. I had both. I was using shop bought, which was in the freezer, and had defrosted. I rolled out the block and put in my pie dish and wanted to blind bake it. WRONG IDEA. I think I used too much pastry or something, but the pastry was so gooey and oily. I threw the pastry away and decided to use my food processor to make my own pastry, and IT WORKED. All things pastry and dough get me all panicky, but I made this pastry in less than a minute with my food processor. Therefore, I believe my processor is superhuman and needs a name. Does anyone have any ideas? 

Ingredients

Shortcrust Pastry

-Shop bought pastry, or

-250g plain flour

-1 tsp salt

-45 ml water

-125 g cold butter diced into cubes

Filling

-1x butternut squash

-2/3 cup of grated parmesan

-1/3 cup pine nuts

-2 tsp salt

-1 onion, cut into cresents

-25 g butter(or oil)

-rosemary and thyme to taste

Method

- Pre-heat oven to gas mark 9/240 c. Cut the squash lengthways and drizzle cut side with a bit of olive oil then place the cut side down on a baking tray. Roast for about 1 hr, or until when you prod a fork in the squash, it is soft.

-Make the pastry while the squash is cooking. In a food processor, process the flour, butter and salt for about 6 seconds, until it resembles really fine breadcrumbs. Slowly add water down the tube while the processor is on, and keep on processing until 1-2 balls form. Wrap the ball of dough in cling film and put in the fridge for half an hour.

-Now there is some waiting, but you can prepare the onions by melting the butter and cooking the onions in it until soft.

-Once the butternut squash is done, scoop out the insides and discard the skin. Process the interior until mushy but still has a bit of texture. Put squash into a mixing bowl and mix with onions, pine nuts, herbs and cheese.

-Roll out your pastry on a floured surface with a floured rolling pin, and place in a greased pie dish, pushing the corners so that no air is trapped. Pour the butternut filling into the pie, and cook at gas mark 6/200 c. for 40mins-1hr.

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6 Comments

Filed under Bread, Pastries and Pizza, Butternut Squash, Cheese

6 responses to “Butternut Squash Part 2

  1. That looks heavenly!! Love the colour of the filling!

  2. This is quite unique. I would love to try my own of this.

  3. Rachel

    About how many cups of squash did you use?

  4. Rachel

    Made this for dinner, it was delicious, thanks!

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