Squash, winter herb & crispy butter bean pie with a slice taken out

Squash, winter herb & crispy butter bean pie

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(9 ratings)

Prep: 40 mins Cook: 2 hrs

More effort

Serves 8

Make this hearty squash pie to serve as an alternative vegetarian Christmas centrepiece. It's festive and contains plenty of herby flavour

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal590
  • fat38g
  • saturates21g
  • carbs38g
  • sugars7g
  • fibre8g
  • protein20g
  • salt1g
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Ingredients

    For the pastry

    • 250g plain spelt flour, plus a little extra for dusting
    • 125g cold unsalted butter, cubed
      Butter

      Butter

      butt-err

      Butter is a dairy product made from separating whole milk or cream into fat and…

    • a few sprigs each of rosemary and thyme, leaves picked and finely chopped
      Rosemary

      Rosemary

      rose-mar-ee

      Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

    • 1 lemon, zested
      Lemon

      Lemon

      le-mon

      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 25g mature cheddar, grated
      Cheddar

      Cheddar

      Ched-ah

      Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

    • 1 medium egg yolk

    For the filling

    • 700g butternut squash, peeled and cut into 2cm cubes
    • 2 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 3 bulbs of garlic, cloves separated and peeled
      Garlic

      Garlic

      gar-lik

      Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

    • 1 tsp balsamic vinegar
      Balsamic vinegar

      Balsamic vinegar

      bal-sam-ick vin-ee-gah

      True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

    • 1 tbsp runny honey
      Honey

      Honey

      huh-nee

      Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

    • 2 sprigs each of rosemary and thyme, leaves picked and finely chopped, plus extra to serve
      Rosemary

      Rosemary

      rose-mar-ee

      Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

    • 220g lancashire cheese or mature cheddar, crumbled or cut into cubes
    • 150g crème fraîche
    • ½ lemon, juiced
      Lemon

      Lemon

      le-mon

      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 1 tbsp wholegrain mustard
      Mustard

      Mustard

      muss-tard

      A condiment made by mixing the ground seeds of the mustard plant with a combination of…

    • small bunch of parsley, finely chopped
      Parsley

      Parsley

      par-slee

      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • dash of vegetarian Worcestershire sauce (optional)
    • 2 large eggs, beaten
      Eggs

      Egg

      egg

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

    For the topping

    • 2 x 400g cans butter beans, rinsed and drained
    • a drizzle of olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 lemon, zested
      Lemon

      Lemon

      le-mon

      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 2 sage sprigs, leaves picked and finely chopped, plus extra to serve
      Sage

      Sage

      sa-age

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

    Method

    1. Put the flour in a mixing bowl, and add the butter and ½ tsp fine salt. Rub gently with your fingertips until the mixture resembles fine breadcrumbs, or blitz in a food processor. Stir through the herbs, lemon zest and cheddar. Beat the egg yolk with 50ml cold water, add to the bowl and mix until it forms a dough. Add more water, 1 tsp at a time, until it comes together into a smooth dough. Wrap and chill in the fridge while you make the filling.

    2. Heat the oven to 180C/160C fan/gas 4. Toss the squash pieces with 1 tbsp olive oil and some seasoning. Tip onto a baking tray and roast for 25-30 mins until golden and tender. Leave to cool.

    3. Meanwhile, put the cloves of garlic in a saucepan, cover with cold water and bring to a simmer. Cook for 2-3 mins, then drain. Wipe the pan dry, add the garlic back in with 1 tbsp olive oil and fry on a high heat for 2 mins until golden. Add the balsamic vinegar and 100ml boiling water, bring back to the boil then turn down and simmer for 10 mins. 

    4. Add the honey, most of the rosemary and thyme and a good pinch of salt. Continue to cook on a medium heat for a further 3-5 mins, or until most of the liquid has evaporated and the garlic cloves are coated in a dark syrup. 

    5. Tip the cooled squash into a bowl and add the cheese, crème fraîche, lemon juice, mustard, parsley, a splash of Worcestershire sauce and the beaten eggs. Add a good pinch of salt and black pepper and gently fold in the garlic cloves.

    6. Roll out the pastry on a work surface dusted with flour to 3-4mm thick. Line a 23cm-diameter springform or loose-based cake tin with the pastry, ensuring a little spills over the edges (the pastry is quite short – you can patch up when lining the tin, if needed). Pour the filling into the pastry case.

    7. Pat the drained beans dry using kitchen paper and dress with a little olive oil, most of the lemon zest and a good pinch of salt, then scatter over the squash filling. Finish with the reserved rosemary and thyme, the sage, and a drizzle of olive oil. Bake for 1 hr-1 hr 10 mins or until the filling has set and the beans have popped and are crisp. Trim the edge of the pastry to neaten.

    8. Remove from the oven and leave to cool a little (about 20 mins), then take it out of the tin. Scatter the remaning lemon zest and more herbs on top and serve warm. Leftovers are great cold, too.

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    Comments, questions and tips

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    Nilufer Bird's picture
    Nilufer Bird
    19th Apr, 2020
    5.05
    I was not expecting such a delicious pie! My husband really loved the lemon zest taste. He said it is like eating main course and dessert at the same time! The changes I made: 1- I crushed 4-5 garlic cloves, slowly fried in olive oil, then added vinegar, water, honey. 2- I didn't have Lancashire cheese. So I used 120gr Suisse Gruyere + 100 mature cheddar. It is definitely far better the second day!
    amy_natalia
    16th Feb, 2020
    2.05
    I think this is the first recipe I have ever bad rated, but for me and my family, we really did not enjoy this at all. It took a long time to make but unfortunately it just didn't hit the spot. The garlic (i only used 1 bulb!) and lemon were too overpowering for us and the consistency just didn't work, it was far too dry for us. My son loves to rate the food I cook, normally an 8 plus haha but this was a 0!!
    mothertheresa
    15th Jan, 2020
    5.05
    Great pie, worth the effort. Pleased carnivores and veggies alike. Pastry was excellent, will use for other pies.
    honeysweetdreams
    2nd Jan, 2020
    4.05
    I would like to know if you can freeze this tart. It took a long time to make but I would like to make individual tarts and freeze them. It was very tasty.
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