Skip to Content

Butternut squash and broccoli pie

Find RSPCA Assured Eggs at your Favourite Supermarket

RSPCA Assured Hen Welfare

You can find out more about the higher welfare standards of hens on RSPCA Assured farms.

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


  • Preparation time: 30 minutes
  • Cooking time: 35 minutes
  • Serves: 6 people


  • 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, then plunge it into cold water and drain.
  • Melt the butter in a pan, and stir in the flour to form a paste.
  • Cook for one minute, then add the stock, a ladle at a 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 over the vegetables.
  • Place the lid over the pie.
  • Press down the edges of the lid to seal the pastry trimmings on the rim.
  • Cut a small hole in the centre of the pie so 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.
Back to top