Butternut squash pie recipe

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  • Vegetarian
serves: 4
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  • Celebrity chef Simon Rimmer’s butternut squash pie is packed with the delicious flavours of white wine, cumin, garlic and basil.


    • 1 onion, sliced
    • 200g cubed butternut squash, roasted
    • 2 leeks, cut into large pieces
    • 200g chopped cavolo nero or cabbage
    • 2 garlic cloves
    • 440g tin of chopped tomatoes
    • A splash of white wine
    • Seasoning - cumin, cinnamon, coriander
    • Salt and pepper
    • For the topping
    • 150g flour
    • Pinch of salt
    • 150g almond, pecan and raisin e.g. Nature's Pleasure
    • After baking
    • 150ml olive oil
    • Bunch of basil
    • Juice half lemon


    • Fry the onion and garlic until softm then add the leeks and cavolo nero/cabbafe and cook for 3-4 mins.

    • Add the butternut squash, tomatoes, wine, seasoning and cook for 5 mins, then divide between the 4 individual dishes.

    • To make the topping, simply rub it all together, spoon on top and bake at 200°c for 25 mis until crisp and golden.

    • Blend the oil, basil and lemon until smooth and spoon over the crumble when piping hot.

    Top tip for making Butternut squash pie

    How to buy squash: if you can push a fingernail into the rind, it means it's immature and won't be so tasty or sweet. The rind should be firm and tan or beige coloured (no green tinges).

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