Roast butternut squash and feta pie

The bank holiday weekend is here and we wanted some tasty and light lunches to satisfy us before spending time with friends.

In light of this, I set about creating several dishes that could be cooked ahead and we cook feast on over the weekend. This included this delicious roast butternut squash and feta pie.

The sweetness that comes from roasting the squash and onions complements the salty feta perfectly. The pie part is also only filo pastry, so there is no need to fear it.

The pie can also be transported and eaten at room temperature at a picnic.

What you will need
500g of peeled and cubed butternut squash
2 onions sliced
3-4 cloves garlic
A tea spoon of chilli flakes
4 sheets of fil pastry
A table spoon of balsamic vinegar
100g feta
Pine nuts


Firstly, placed the peeled and about 1-cm square cubed squash into a roasting tin. Drizzle with some olive oil and season with salt and pepper. Add the crushed garlic to the roasting tin with the chopped chillis.

Place these in the oven to roast for 45-50 minutes at 200 degrees.

Meanwhile slice the onions thickly, i.e half and then make three slices from each half. Place these in with the roasting squash about 20 minutes after it has gone in the oven.

Ten minutes before you intend to remove the squash from the oven (35-40 minutes cooking time in) drizzle over the balsamic vinegar and stir.

In a round tarte dish, layer up the four sheets of filo pastry, leave the long ends hanging over the side. When the squash is cooked through, transfer the mix to the tart dish. Crumble over the feta cheese and pine nuts.

Now 'rusticly' fold over the extra ends of filo pastry, leaving an opening in the middle and bake for a further 10-15 minutes until the pastry has crisped and browned.

 

 

We had some delicious green beans with this, along with some new potatoes simply coated in a whole grain mustard and lemon dressing.