Sunday, 17 August 2008

Spicy Butternut Squash Pie


  • 2 Butternut Squash

  • 2 Rolls of pre-rolled puff-pastry

  • 2 Onions

  • 3 Sticks of celery

  • 1 Packet of Cajun spices (or a mix of a teaspoon each of cayenne pepper, mustard seeds, turmeric, paprika and 2 cloves ground)

  • 5g of Butter

  • 2 tablespoons corn flour.


  1. Pre-heat oven to 220 degrees Celsius (200 for fan oven).

  2. Cut onion finely and fry in a large frying pan with the butter.

  3. Finely slice the celery and add it to the onion and fry together for 5 minutes or until soft.

  4. Cut up the butternut squash into cubes of half an inch, scooping out and throwing away the seeds and peeling the outer skin off with a knife.

  5. Add butternut squash and cajun spice mix to the frying pan.

  6. Fry for 10 minutes, stiring every few minutes.

  7. Add 200ml of boiling water.

  8. Simmer for 15 minutes.

  9. While this is simmering grease a pie tin and line it with one of the sheets of pastry.

  10. Place pie tin in oven for 10 to 15 minutes.

  11. Remove pie tin from oven.

  12. Stir corn flour into butternut squash mix.

  13. Pour butternut squash mix into pie dish.

  14. Cover pie dish with remaining sheet of pastry, sealing edges by pressing down.

  15. Paint top of pie with milk and make two knife holes to let steam out.

  16. Place pie in oven for 20 to 25 minutes until top is golden brown.

Serve with a leafy side salad.

Serves 4.


  1. It was very good. Well done.

  2. Thank you. I shall have to make it again.