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).