Butternut squashes are in season just now and I love the wee beasties. I bought one for 0.49 c in Lidl a while back and I didn’t want to just soup it up. I decided to try something a bit different with it for once. So here you go.
1 rolled up pastry, 1 pot of creme fraiche, 4 eggs, 250 g of grated cheese, a pinch of nutmeg, a pinch of chili powder (I used mild chili) half a butternut squash, 1 red pepper, half a slab of feta. Optional: if you were smart enough to follow my advice you will have stocked up on the Lidl saffron and can spare a measure of it! It made all the difference to the depth of the dish.
Pre-heat your oven to 180 C. Peel, core and slice your squash and lay it on a tray. Bit of olive oil, salt and a sprinkle of chili (to taste).
Let the squash roast for about 20 min. Take it out and turn it around. Slice and deseed your pepper and add it on the tray. At the same time blind bake your pastry in the pie case. I went for a puff pastry and it was mighty. Leave it on for 15 more min then take out of the oven.
In a bowl, combine your eggs, creme fraiche, eggs, nutmeg and saffron. Give it a good whisk.
Place the squash and pepper on your pastry after you’ve removed the beans used for blind baking.
Crumble your feta on top.
Pour your mixture over the feta and place in the oven for 20 min.