Spiced Butternut Squash, Spinach & Wonky Onion Pie
Chef: Wonky Kitchen
23cm springform tin or pie dish of your choosing
- 1 Kg butternut squash peeled and cut into thick slices
- 1 Kg baby spinach
- 500 g shortcrust pastry
- 250 g ricotta
- 50 g toasted pine nuts
- 4 tbs rapeseed oil
- 4 tbs Wonky Tangy Onion Relish
- 1 eggs beaten
- 3 tbs chilli flakes
- 3 garlic cloves crushed
Pre heat the oven to 200℃ / fan 180℃ / gas 6
Put the butternut squash in a baking tin and drizzle over the rapeseed oil. Season with salt and pepper and sprinkle with the chilli flakes and crushed garlic.
Roast in the oven for 40 minutes, turning over half way.
Blanch the spinach in boiling water then refresh under cold water before squeezing dry. Season generously with salt and pepper then chop to a fine mince before stirring in the ricotta and toasted pine nuts.
Remove the butternut squash from the oven and allow to cool slightly.
Line your pie dish with shortcrust pastry then cover the bottom with your spinach mix. Layer on the roasted butternut squash and top with the Wonky Tangy Onion Relish. Top with pastry and brush with beaten egg.
Finally, bake in the oven for 30-35 minutes until the pastry is golden brown on the top.