Name: Festive squash jalousie
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Cuisine: British
Ingredients: 1 large butternut squash chopped into chunks; 4 garlic cloves unpeeled and bashed; sprig rosemary leaves stripped and chopped; few sprigs thyme leaves stripped; 3 tbsp olive oil; 1 onion chopped; 1 large field mushroom chopped; 125g pack cooked chestnut broken into large pieces; 2 tbsp chopped parsley; 1 tbsp chopped sage; 250g tub mascarpone; 1 tbsp grated parmesan Pecorino or vegetarian alternative; pinch freshly grated nutmeg; 500g pack puff pastry; 1 egg beaten

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Festive squash jalousie

Festive squash jalousie

Good Food team

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Serves 6

Easy

Prep: 30 mins

Cook: 1 hr and 30 mins

A star rating of 4.7 out of 5.20 ratingsRate

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Perfect for a veggie Christmas Day centrepiece, this easy pie tastes great with all the traditional trimmings

Freezable

Vegetarian

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Simple port & cranberry sauce

A star rating of 4.7 out of 5.31 ratings

Ingredients

Nutrition

Units:

MetricUS

1 large butternut squash

chopped into chunks
4 garlic cloves

unpeeled and bashed
sprig rosemary

leaves stripped and chopped
few sprigs thyme

leaves stripped
3 tbsp olive oil
1 onion

chopped
1 large field mushroom

chopped
125g pack cooked chestnut

broken into large pieces
2 tbsp chopped parsley
1 tbsp chopped sage
250g tub mascarpone
1 tbsp grated parmesan

Pecorino or vegetarian alternative
pinch freshly grated nutmeg
500g pack puff pastry
1 egg

beaten

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Nutrition: per serving

kcal694
fat52g
saturates25g
carbs50g
sugars12g
fibre5g
protein10g
salt1.04g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Toss the squash in a roasting tin with the garlic, rosemary and thyme leaves. Drizzle with 2 tbsp oil and season well. Roast for 40 mins or until soft and starting to brown. Remove and squeeze the garlic out of its skin, mash and gently mix with the squash, than set aside to cool.
step 2

Heat remaining oil in a small pan and fry the onion until soft and lightly golden. Add the mushroom and fry for 3-4 mins more. Remove from heat and set aside. In a large bowl, mix the chestnuts, herbs, cheese, and nutmeg. Stir in mushrooms and squash mixture, taking care not to break up the squash too much. Season well.
step 3

Roll a third of the pastry into a rectangle measuring 12 x 30cm. Place on a baking tray and pierce all over with a fork, brush with beaten egg and bake for 10 mins until lightly golden and slightly risen.
step 4

Roll out the remaining two-thirds to a rectangle slightly larger than the base then, using a sharp knife, slash diagonally. Pile the filling onto the partly-cooked base leaving a 1cm border. Brush the border with a little beaten egg and carefully lay the uncooked pastry on top, pressing down the edges to seal. Glaze top with a little more egg and bake for 30-35 mins until the pastry is golden, risen and cooked through.

Recipe from Good Food magazine, January 2011

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A star rating of 4.7 out of 5.20 ratings

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