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Butternut squash, sage and ricotta open-crust pie


Serves: 6
timePrep time: 20 mins
timeTotal time:
Butternut squash, sage and ricotta open-crust pie
Recipe photograph by Toby Scott

Butternut squash, sage and ricotta open-crust pie

A galette-style puff pastry tart showcases a colourful mix of seasonal roast veg

Serves: 6
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
547Kcal
Fat
33gr
Saturates
16gr
Carbs
47gr
Sugars
9gr
Fibre
5gr
Protein
16gr
Salt
1.2gr

Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes
Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes

Ingredients

  • about 600g diced mixed butternut squash and sweet potato
  • 2 tbsp olive oil
  • 1 large red onion, cut into wedges
  • 12 sage leaves, plus 1⁄2 tbsp chopped sage
  • 1 x 250g tub ricotta - use vegetarian cheeses if required
  • 75g Parmesan, finely grated - use vegetarian cheeses if required
  • grated zest of 1 lemon
  • 1 x 500g block puff pastry
  • plain flour, for dusting
  • 1 medium egg, beaten

Step by step

  1. Preheat the oven to 220°C, fan 200°C, gas 7. Tip the diced squash and sweet potatoes onto a large roasting tray, season and drizzle over 11⁄2 tablespoons of olive oil. Toss everything together well and roast in the oven for 10 minutes initially. Meanwhile, toss the red onion wedges with the remaining 1⁄2 tablespoon of oil and the sage leaves. Stir these into the roasting veg and cook for another 10 minutes or until tender and caramelised at the edges (if prepping ahead, cool the veg before assembling the pie). Reduce the oven to 200°C, fan 180°C, gas 6.
  2. Meanwhile, place the ricotta in a bowl and mix with most of the Parmesan cheese, reserving 2 tablespoons to sprinkle over the pie. Stir in the grated lemon zest, chopped sage and some seasoning.
  3. Roll out the puff pastry on a lightly floured surface to a large round measuring about 35cm in diameter. Transfer to a baking tray lined with baking paper. Spread the ricotta mixture over the pastry, leaving a 5-6cm wide border. Top with the roasted veg then fold the border of the pastry over to partially cover the filling, pleating the pastry as you fold. Brush the pastry with the beaten egg; sprinkle with the remaining Parmesan.
  4. Bake for 30 minutes or until golden and crisp. Remove from the oven and leave to stand for 5 minutes then serve cut into wedges with a crunchy leaf salad.
    Tip
    For a Mediterranean flavour twist, roast a mixture of roughly chopped peppers, courgettes and aubergine, using rosemary or oregano instead of sage.

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