October flavours: butternut squash pie

What better way to welcome the fall than with a squash dish?? With all the excitement about Halloween and the pumpkin shaped food around is impossible to overlook that the fall is here. I’m sharing with you this crispy veggie pie that will remind you the flavours of the fall any time of the year. 0F5BDCB4-C402-4E39-AF44-E4B55D6FA16C


For the filling:

  • 250g butternut squash pumpkin
  • 3 zucchini
  • 1/2 leek
  • salt
  • olive oil
  • water
  • 1 egg
  • black pepper
  • 500g grated parmesan

For the pastry

  • 250g flour
  • 1tsp olive oil
  • 200ml water
  • salt


Cut the vegetables in small pieces and fry in a pan until they become gold (roughly 20 min). At the end squeeze the vegetables a bit with a fork. Then add one egg, the parmesan, salt and pepper by your taste.

Mix the sifting flour with the olive oil, salt and add water until you create a paste. Press and flat the dough with the rolling pin. Put a baking paper on the pan then carefully place the rolled dough. Add the veggie mix onto the dough. The funny part you can create your own shapes at the top of the pie just use your imagination. Before putting the pie in the oven make a small holes with a toothpick in the dough. Then put the pie in a preheated oven (180 degrees) for 30 min.


Cut the butternut squash pie into pieces and serve hot. You can enjoy it as a starter with a glass of Traminer aromatic wine.


xX Rosie💐

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