Butternut Squash Spinach Goat Cheese Pie Food

BUTTERNUT SQUASH AND GOAT CHEESE TARTINES

Steps:

• Preheat the oven to 450 degrees F. On a rimmed baking sheet, toss the squash with the oil and 1/2 teaspoon salt. Spread the squash pieces evenly on the tray and roast for 35 minutes, stirring halfway through, until the squash is cooked and beginning to brown.
• In a small saucepan, melt the butter over medium heat. Continue to cook the butter, stirring occasionally, until the solids become golden brown and the butter smells nutty, about 4 minutes. Watch it carefully, as it can go from golden brown to black very quickly. Turn off the heat and allow to cool slightly.
• To a medium mixing bowl add the vinegar and 1/4 teaspoon salt. Add the brown butter to the vinegar, using a rubber spatula to get all the browned bits from the bottom of the pan. Whisk to combine. Stir in the basil and the cooked squash and set aside.
• Add the sugar and 2 tablespoons water to a small skillet. Place over medium heat undisturbed until the sugar is dissolved. Cook for an additional 6 to 7 minutes until it just barely begins to brown, swirling the pan on occasion to encourage even browning. Stir in the pistachios with a rubber spatula and pour onto a baking sheet lined with parchment paper. Set aside to cool.
• In a small bowl combine the goat cheese, mascarpone, and salt with a rubber spatula. Set aside or refrigerate until ready to use.
• To assemble, roughly chop the candied pistachios. Divide the cheese mixture on the toast halves. Top each half with a spoonful of the squash mixture, a sprinkle of the candied pistachios, and a few dried cranberries.

BUTTERNUT SQUASH, SPINACH AND GOAT CHEESE PIZZA

Steps:

• Heat oven to 400°. Heat pizza stone on bottom rack (or use an inverted 11" x 16" cookie sheet, not heated). Toss squash with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat. Turn oven up to 450°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. Top with squash, onion, spinach, cheese and thyme. Dust stone or inverted sheet with cornmeal; place pizza on it. Bake until crust is crispy and cheese melts, 10 to 12 minutes.

BUTTERNUT SQUASH, SPINACH & GOAT CHEESE PIE

Steps:

• 1. For the pastry, mix the flour, polenta and a pinch of salt in a food processor. Add the cold butter and pulse until the mixture resembles breadcrumbs. Tip into a bowl, add 50g of the grated Parmesan and mix with a table knife until the mixture comes together. Measure out 4 tbsp cold water and add a little at a time until the dough just sticks together (you may not need all the water). Knead it gently until it forms a ball, wrap the pastry in cling film and chill for 20 minutes in the fridge.
• 2. Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Scatter the sliced butternut squash over 2 or 3 large roasting trays, drizzle with half the olive oil, scatter over the cumin seeds, ras el hanout and chilli flakes, and season well with salt and black pepper. Roast in the oven, stirring occasionally, for 40 minutes.
• 3. Meanwhile, add the sliced onions and garlic to another roasting tin with the rest of the olive oil. Halfway through cooking the squash, add the onions to the oven and roast for 20 minutes. Remove the squash and onions from the oven, squeeze out the garlic from their skins, mash the roasted garlic into the onions and leave to cool slightly.
• 4. Place the spinach in a colander over the sink and pour over a kettle of boiling water. Refresh under cold water, then squeeze dry to remove all the excess water. Chop the spinach, put into a bowl, season and mix with the ricotta, then set aside.
• 5. On a lightly floured surface, roll out two-thirds of the pastry and use it to line the base and sides of a 23cm springform tin. Add half the spinach mixture in a layer, then distribute half the roasted squash on top of that. Scatter with half the pine nuts, then half the goat's cheese. Repeat with the rest of the spinach mixture, butternut squash, pine nuts and goat's cheese. Finally, add the garlicky onions in a layer on top.
• 6. On a lightly floured surface, roll out the rest of the pastry, then lay on top of the pie, pushing in the edges to seal well. Make a hole in the middle of the pie and decorate the top with leaves made from any leftover pastry. Brush the top of the pie with beaten egg, scatter with the rest of the Parmesan and chill for 20 minutes.
• 7. Cover with cling film and foil and freeze, uncooked, for up to 1 month.
• 8. When ready to eat, remove the foil and cling film and defrost fully in the fridge. Preheat the oven to 200°C/fan180°C/gas 6 and bake for 30-35 minutes until the pastry is golden brown on top. Leave to cool in the tin for 10 minutes before serving.
• Nutritional info.
• Per serving (based on 10): 564kcals, 32.2g fat (15.5g saturated), 19.6g protein, 52.3g carbs, 12.8g sugar, 1.1g salt.