butternut mushroom and blue cheese pie 800

Butternut, Mushroom and Blue Cheese Pie [vegetarian]

Name: Butternut, Mushroom and Blue Cheese Pie [vegetarian]
Prep time: 10 min
Total time: 40 min
Ingredients: 450g butternut squash [1lb]; 250g chestnut mushrooms (sliced) [9 oz]; 3 large shallots; 150g blue cheese (stilton or other) [5 oz]; 250g puffed pastry [9 oz]; 2 tsp fresh rosemary leaves (chopped) + extra for sprinkling; olive oil; salt & pepper

Published on December 2, 2013 | In English | By theflexitarian |

2 Comments

- Prep Time
- 10 Minutes
- Cook Time
- 40 Minutes
- Difficulty Level

This Butternut, Mushroom and Blue Cheese Pie makes a great Autumn seasonal vegetarian pie. Butternut squash and mushrooms both taste fantastic with blue cheese.

If you are entertaining, you can easily make this recipe into 6 individual pies for special effects.

Make sure you remove the extra olive oil from the butternut squash before putting the pie together.

Serve this Butternut, Mushroom and Blue Cheese Pie with a green salad.

Egg-Free, High Fibre, Nut-Free, Soya-Free

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Ingredients

450g butternut squash [1lb]
250g chestnut mushrooms (sliced) [9 oz]
3 large shallots
150g blue cheese (stilton or other) [5 oz]
250g puffed pastry [9 oz]
2 tsp fresh rosemary leaves (chopped) + extra for sprinkling
olive oil
salt & pepper

Nutrition Info

Instructions

Preheat the oven to 200°C/400°F/Gas 6.
Cut the butternut squash in 1cm thick slices. Cut each slice in half. Arrange half slices on a roasting tray. Season and toss with some olive oil. Cook for 20 mins until golden.
In the meantime heat some olive oil in a frying pan. Add finely sliced shallots. Cook until soft and golden.
Add mushrooms and 2 tsp rosemary to the frying pan. Sautée under medium heat, stirring every now and then, until the mushrooms are cooked. Season to taste.
Roll out the puffy pastry and place in a pie dish.
Add crumbled blue cheese, followed by the mushrooms.
Once the butternut squash is cooked, drain the extra olive oil on kitchen towel. Arrange butternut squash over the mushrooms.
Place pie in the oven for 20 mins or so, until pastry is golden.
Sprinkle pie with some additional fresh rosemary leaves just before serving.