Squash & sage pithivier

Squash & sage pithivier

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(4 ratings)

Prep: 20 mins Cook: 30 mins


Serves 1
This simple pie for one makes a great veggie option for Christmas Day - make as many as you need and freeze ahead

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal1022
  • fat72g
  • saturates37g
  • carbs76g
  • sugars16g
  • fibre7g
  • protein21g
  • salt2.1g
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  • ¼ a 500g pack puff pastry
  • flour, for dusting



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 tsp wholegrain mustard
  • 4 tbsp mascarpone
  • 1 tbsp breadcrumbs, fresh or dried
  • 6 sage leaves, chopped, plus a few extra to decorate



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 1 garlic clove, finely grated to a paste
  • ½ the top end of a butternut squash (about 250g), thinly sliced into rounds
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  1. Heat oven to 200C/180C fan/gas 6. Roughly halve the pastry, but make one half a tiny bit bigger. Roll the slightly smaller half out on a floured surface to a circle about 15cm in diameter. Spread over the mustard, leaving about a 2cm gap around the edge. Mix the mascarpone, breadcrumbs, chopped sage and garlic together and season generously.

  2. Arrange a few squash slices, overlapping, to cover the mustard. Spread with some of the mascarpone mixture. Repeat, making slightly smaller circles with the squash each time, and spreading mascarpone between each layer until the top is just one slice of squash and you have made a rough dome shape on the pastry.

  3. Thinly roll out remaining pastry. Use to cover the squash dome, gently pressing down on the veg to push out as much air as you can. Press the pastry edges to seal. At this stage, you can cover and chill the pie overnight, or freeze for 1 month. Defrost before continuing. Brush with beaten egg, then poke a tiny steam hole in the top and gently score patterns over the surface. Dip a few sage leaves in the remaining egg and stick on top. Transfer to a baking sheet and bake for 35-40 mins until a skewer poked through the steam hole goes through the veg easily.

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Comments (11)

onetruepearl's picture

Tried this a few weeks ago. Quick and easy and quite tasty. However it wasn't "special". This sounds odd given the calorie count but I'd feel as though I was having the diet option if I had this when the others were forcing down the turkey and all the trimmings.

jennymarsh84's picture

This was really nice but massive. So on the day we made the pastry 10cm wide which is much more manageable. Also we reduced the amount of sage as in our trial run we found it a bit over powering. The veggies and non veggies really enjoyed it though.

gillvallance's picture

Massive success for the one vegetarian at Christmas dinner and lots of interest from the carnivores too.

amalfi2007's picture

I made this for christmas day and it looked so apitising that one of the meat eaters even wanted to try some. It was quite easy to make and had an unusual flavour with the sage and squash combo. It was very rich but I did enjoy it.

alisonlawson's picture

Great recipe. I made it two days before Christmas froze, it and cooked it on the day. It went down a treat. The only change I would make is to make it in to two individual portions, as it was far to big as one serving even as a main course and this makes the calorie count a little more respectable too.

chloec271's picture

Excellent vegetarian alternative - served at the weekend and it went down a treat - would definitely make again - great bonus that they can be made in advance and frozen which is exactly what I did

sascha's picture

This looks abusolutely delicious, but what a monster serving of calories.....!

grandmagrandad's picture

great idea for xmas. definitely one to try over the festive season for all vegetarians

laurette64's picture

this is excellent, what I did with the left over ingredients was to bake the remainder of the butternut squash until soft then blend the squash and marscapone ingredients together, and made bite size pithiviers, piping the squash mixture onto the pastry disc and putting a top on, made a small steam escape hole, egg wash and baked for 10-15 mins.

Absolutely yummy...great party canapes and they freeze!!

jimnkatie's picture

Is the Mascarpone mix Mascarpone + Garlic + Breadcrumbs + Sage?

Questions (2)

mnbvcxz's picture

Should I peel the butternut squash? Thanks.

goodfoodteam's picture

Thanks for your question. Yes, do peel the squash.

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