Butternut squash and broccoli pie

Butternut squash and broccoli pie

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There is something very comforting and satisfying about a pie. You could also add cooked drained spinach, cooked courgettes or green beans if you like!


Preparation time: 30 minutes

Cooking time: 35 minutes

Serves: 6


400g butternut squash, peeled, deseeded and diced
6 small shallots, halved
2 tbsp olive oil
Pinch of chilli flakes
120g tenderstem broccoli, cut into 5cm pieces
300ml fresh vegetable stock
25g butter
25g plain flour
1 tbsp crème fraîche
2 tsp chopped tarragon
1 x 375g pack ready-rolled puff pastry
1 RSPCA Assured egg, beaten


Preheat the oven to 200°C/fan 180°C/gas 6. Toss the squash and shallots in the olive oil. Spread out in a roasting tin and sprinkle with the chilli flakes.

Cook for 30 minutes.

Cook the broccoli in a pan of boiling water for two minutes. Drain, refresh in cold water and drain again.

Melt the butter in a pan, and then stir in the flour to form a paste.

Cook for one minute, then add the stock, a ladle at time, stirring continuously until smooth.

Bring to the boil, then reduce the heat and simmer for five minutes, stirring occasionally.


Remove from the heat and stir in the crème fraîche and tarragon. Season with salt and pepper to taste.

If time allows, cover with cling film and leave to cool slightly.

Take a 700ml pie dish, unfurl the pastry and cut the pie ‘lid’ so it's slightly larger in diameter than the dish and set aside.  

Trim strips from the pastry the width of the rim of the dish.

Brush the rim of the pie dish with a little water, then cover the rim with the strips of pastry, pushing down gently to fix.

Spoon the broccoli and roasted butternut squash into the pie dish. Stir the sauce and pour it over the vegetables.


Place the lid over the pie.  Press down the edges of the lid to seal to the pastry trimmings on the rim.

Cut a small hole in the centre of the pie so the steam can escape during baking.

Brush the pastry with the beaten egg.

Bake in the oven for 35 minutes, or until the pastry is puffed and golden.

Serve immediately.


Tarragon and chicken are a perfect match.

If you would like to make this into a chicken pie, use slightly less butternut squash and add some chopped, cooked chicken to the white sauce.

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