Butternut, Mushroom and Blue Cheese Pie [vegetarian]
This Butternut, Mushroom and Blue Cheese Pie makes a great Autumn seasonal vegetarian pie.
Equipment
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Ingredients
- 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
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 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.
Nutrition
Serving: 250gCalories: 555kcalCarbohydrates: 48gProtein: 16gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 28mgSodium: 689mgPotassium: 873mgFiber: 4gSugar: 6gVitamin A: 12246IUVitamin C: 25mgCalcium: 276mgIron: 3mg