- 1/2 a large butternut squash, peeled and cut into 1 cm pieces
- 1 red onion, finely chopped
- 1 tsp olive oil
- 150 fresh spinach
- 1 tsp ground cumin
- 125g soft goats cheese
- Hot water pastry made with 175g flour, 60g lard and 70ml water
- 25g grated Parmesan cheese
- Preheat the oven to 160 degrees
- Place the butternut squash into a roasting dish and roast for 45 minutes.
- Put the onion in a large saucepan with the olive oil and fry over a medium heat for a few minutes.
- Add the spinach to the saucepan, turn the heat down and then cover with a lid.
- Leave the spinach to slowly reduce down, stirring every 5 minutes or so. It'll probably take 20 minutes to reduce down to a green mush.
- Remove from the heat and start to make the pastry.
- While the pastry is resting, mix the onion and spinach with the butternut squash, cumin and goats cheese. Season with salt and pepper to taste.
- Line a pie dish with the pastry.
- Bake the pastry on it's own in the oven for 30 minutes.
- Put the filling into the half-baked pastry and return to the oven for another 30 minutes.
- Sprinkle the Parmesan cheese over the top of the pie and return to the oven for another 20 minutes.
- Optionally, 10 minutes from the end, you can brush the exposed crust with some milk to bring out a better colour in it.
- Leave to stand for a few minutes before serving.
Makes enough to fill a 23cm low pie/flan dish, serving about 5 people.