This Butternut, Mushroom and Blue Cheese Pie makes a great Autumn seasonal vegetarian pie.
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.
Butternut, Mushroom and Blue Cheese Pie [vegetarian]
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- 450 g butternut squash
- 250 g chestnut mushrooms – sliced
- 3 large shallots
- 150 g blue cheese, stilton or other
- 250 g puff pastry
- 2 tsp fresh rosemary leaves – chopped + extra for sprinkling
- olive oil
- salt & pepper
- 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 the finely sliced shallots. Cook until soft and golden.
- Add the 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 puff pastry and place it in a pie dish.
- Add the crumbled blue cheese, followed by the mushrooms.
- Once the butternut squash is cooked, drain the extra olive oil with a kitchen towel. Arrange the butternut squash over the mushrooms.
- Place the pie in the oven for 20 mins or so, until pastry is golden.
- Sprinkle the pie with some additional fresh rosemary leaves just before serving.
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