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Butternut squash and broccoli pie

  • 400g butternut squash, peeled, deseeded and diced
  • 6 small shallots, halved
  • 35 ml olive oil
  • Pinch of chilli flakes
  • 120g tenderstem 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 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, 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.
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