DETAILS
- Prep time 15 minutes, plus cooling
- Cooking time 55 minutes
- Serves 4
INGREDIENTS
- 800g butternut squash, deseeded and cut into 6 wedges
- 6 whole cloves garlic
- 2 sprigs of thyme, leaves picked
- 1 tbsp rapeseed oil
- 1 large leek, sliced
- 300g asparagus, woody ends trimmed
- 3 tbsp cashew butter
- 200g frozen peas, thawed
- Chopped flat leaf parsley, tarragon and salad to serve
For the pastry:
- 190g rye flour
- 1 tsp sea salt
- 125g dairy free spread or Stork baking block, chilled and cut into small cubes
- 3 tbsp mixed seeds, chopped if large
- 2 tbsp extra virgin olive oil
- 1½ – 2tbsp cold water
METHOD
- Heat the oven to 200C/fan 180C/gas 6. Put the squash and garlic cloves in a roasting tin, drizzle with oil, thyme, salt and pepper and roast for 30 minutes or until golden and tender. Add the leeks to the tin for the last 8 minutes.
- Meanwhile make the pastry. Put the flour and salt in a bowl, rub in the dairy-free spread with your fingertips until the mixture resembles fine breadcrumbs. Mix in the seeds, then add the oil and some of the water. Bring together to make a dough, but don’t overwork the mixture or it will become rubbery. Cover and chill in the fridge for 15-30 minutes.
- Bring a wide pan of water to the boil, blanch the asparagus for 50 seconds. Drain and run under cold water. Set aside.
- Once the squash has cooled scoop the flesh into a blender, squeeze the garlic out of their skins and add along with 150ml of cold water, the cashew butter and some salt and pepper. Blend until smooth. You might need to add a little more water – it should have the consistency of Greek yoghurt.
- Dust a sheet of baking parchment lightly with flour and roll the pastry into a disc of about 6mm thick. Slide this onto the baking sheet. Add the squash filling, spreading it out, leaving about 4cm around the edges. Scatter the peas, leek and asparagus over the top, and fold over the pastry edges, crimping with your fingers, if desired.
- Bake for 25 minutes until the pastry is golden. Serve with a fresh green salad and the chopped herbs.
Recipe created by Katy McClelland @katy_mcclelland
Photography by Catherine Frawley @catherine_frawley