Festive squash jalousie

Festive squash jalousie

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(12 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

Serves 6

Perfect for a veggie Christmas Day centrepiece, this easy pie tastes great with all the traditional trimmings

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
694
protein
10g
carbs
50g
fat
52g
saturates
25g
fibre
5g
sugar
12g
salt
1.04g

Ingredients

  • 1 large butternut squash, chopped into chunks
  • 4 garlic cloves, unpeeled and bashed
  • sprig rosemary, leaves stripped and chopped
  • few sprigs thyme, leaves stripped
  • 3 tbsp olive oil
  • 1 onion, chopped
  • 1 large field mushroom, chopped
  • 125g pack cooked chestnuts, broken into large pieces
  • 2 tbsp chopped parsley
  • 1 tbsp chopped sage
  • 250g tub mascarpone
  • 1 tbsp grated parmesan, Pecorino or vegetarian alternative
  • pinch freshly grated nutmeg
  • 500g pack puff pastry
  • 1 egg, beaten

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Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the squash in a roasting tin with the garlic, rosemary and thyme leaves. Drizzle with 2 tbsp oil and season well. Roast for 40 mins or until soft and starting to brown. Remove and squeeze the garlic out of its skin, mash and gently mix with the squash, than set aside to cool.
  2. Heat remaining oil in a small pan and fry the onion until soft and lightly golden. Add the mushroom and fry for 3-4 mins more. Remove from heat and set aside. In a large bowl, mix the chestnuts, herbs, cheese, and nutmeg. Stir in mushrooms and squash mixture, taking care not to break up the squash too much. Season well.
  3. Roll a third of the pastry into a rectangle measuring 12 x 30cm. Place on a baking tray and pierce all over with a fork, brush with beaten egg and bake for 10 mins until lightly golden and slightly risen.
  4. Roll out the remaining two-thirds to a rectangle slightly larger than the base then, using a sharp knife, slash diagonally. Pile the filling onto the partly-cooked base leaving a 1cm border. Brush the border with a little beaten egg and carefully lay the uncooked pastry on top, pressing down the edges to seal. Glaze top with a little more egg and bake for 30-35 mins until the pastry is golden, risen and cooked through.

Recipe from Good Food magazine, January 2011

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Comments

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kath998's picture

Chose as veggie centrepiece this year.
As previously stated took a while to longer to make than stated, but tasted lovely, fresh herbs definitely made it.
Rich and filling.

jutta_b's picture
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I have tried for years now to find a vegetarian recipe suitable for the Christmas dinner table - and it looks like I finally found it!

Loved the recipe, but made some minor changes (mainly personal preference).
- I used shortcrust pastry instead of puff pastry and didn't cut it, but decorated it with leftover pastry and used an egg&milk mix for glazing
- mascarpone was sold out, so I used a mix of creme fraiche, philadelphia and single cream instead
- based on previous feedback that it might be too sweet (I didn't think it was in the end), I added a pinch of cayenne pepper to give it a bit of a kick

Very tasty!

pameelia's picture
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This recipe is such an impressive and delicious vegetarian centrepiece for a special occasion. It did take more than 30 mins to prepare though, more like an hour. After reading previous comments, I used quite a small squash and a sweet potato instead of a large squash. There was still ample filling. I was also quite heavy-handed on the seasoning and fresh herbs and it was all the better for it in my opinion, I imagine it would have been oversweet and a bit bland had I used the exact quantities listed here. Absolutely delicious with these tweaks.

pameelia's picture
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This recipe is such an impressive and delicious vegetarian centrepiece for a special occasion. It did take more than 30 mins to prepare though, more like an hour. After reading previous comments, I used quite a small squash and a sweet potato instead of a large squash. There was still ample filling. I was also quite heavy-handed on the seasoning and fresh herbs and it was all the better for it in my opinion, I imagine it would have been oversweet and a bit bland had I used the exact quantities listed here. Absolutely delicious with these tweaks.

tanyah's picture
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Do not skimp on the fresh herbs as this is what lifts it. I served this to non-vegetarians who loved it, the pastry, squash and chestnuts make it a very substantial dish. Had about 50% too much filling but that all got eaten the following day. Great tip about par baking the bottom to avoid uncooked soggy pastry. You can really pile the filling high like a log before covering in the scored pastry.
A superb dish, well worth the time (not at all difficult but time consuming)

andrebo55's picture

Grumbles...Its in Number 2...In a large bowl, mix the chestnuts, herbs, cheese, and nutmeg. As both are the cheese....took me a while to see them!!!

gah1901's picture

I'm probably being either thick or unobservant...but can anyone tell me where the Parmesan & Mascapone come into the recipe?????

jarrestr's picture
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Have just made this and it is cooking. My problen far too much filling!! Can I freeze it without pastry? Next time I will buy a small squash.

mrshwc's picture
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My husband was indifferent to this dish, but this was a hit with all the women in my household - rich, savoury and very moreish! The only downside is the prep time, which I found was closer to 45-60 minutes.

veggiegourmet's picture
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Forgot to rate it!

veggiegourmet's picture
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We had this for our Christmas dinner too, and thought it was absolutely delicious. Served it with roast potatoes, cranberry sauce, and a veggie gravy. The rosemary gives it a lovely flavour and it's really moist. I did double quantities, to make two jalousies, but somehow ended up with enough filling to make a third, smaller, one too. No problem, it's in the freezer now and will be enjoyed at a later date! This really is a great vegetarian centrepiece, straightforward to make but a bit out of the ordinary, and with a great Christmassy taste.

emmagotz's picture
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Made this for my Christmas dinner - everyone else had turkey. Forgot to buy marscapne (!) so made up a mix of light cream cheese, ricotta and creme fraiche. It was really yummy. Haalved all other ingredients, but still have 3 slices left in the freezer and look forward to having them soon.

emmabryce2's picture
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This was delicious! I didn't add the mushroom (yuk!) and not as much garlic but it was still really lovely. I have got 2 slices waiting for me in the freezer and the only reason they haven't been eaten already is because I 'need' to make another one to use up the rest of the chestnuts ;0)

emily84's picture

Hello, thanks for your comments. You can freeze the jalousie once it's cooked and cooled, then defrost and reheat for about half an hour until warmed through. You might need to cover it with some foil so it doesn't brown too much. You can use roasted chestnuts, or substitute with another nut like pecans or walnuts (though only use a handful). If you want a deeper, more savoury taste you could try adding a few soaked porcini mushrooms, or use some cooked potato in place of some of the squash to make it less sweet.

helenclare5's picture
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I had high expectations for this receipe and did a trial run in the hope that it would hit the spot for a vegetarian christmas main course - for my taste though it was way too sweet. Not too sure how to temper that. Very easy to make though and it looked just as the picture did!

zoe7284's picture

This looks great! If I am not able to find the cooked chesnuts, would roasting some 9or cookingthem otherwise) work? Or is there an alternative anyone could suggest....

e_rowland99's picture

Is this freezable? Just wondering because I would love to have this as my veggie Christmas lunch centrepiece, but I really need something that can be made ahead ideally...

irene01's picture
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This is most definitely a five star vegetarian meal. It would make a wonderful veggie alternative Christmas dinner. The mascarpone and chestnuts give it a touch of luxury and the rosemary and nutmeg make the dish (in my husbands words) sing.
I followed this recipe exactly and I do not think that I would make any changes - it is just delicious. I served small carrots and roasted honey parsnips with this dish.

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