Potato, squash and sage pie
Published: March 25, 2015 at 3:08 PM
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Serves 4
Easy
Total time: 2 hrs and 45 mins
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This recipe for potato, squash and sage pie may take a little longer, but it's super easy and packed full of delicious flavours. It's a great option for a veggie Sunday meal.
Vegetarian
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Try this potato, squash and sage pie, then check out our vegetable pie, vegetarian quiche, vegetarian wellington and other vegetarian recipes.
Ingredients
Nutrition
-
butter
-
1 large onion
halved and finely sliced
-
500g floury potatoes
peeled
-
500g butternut or squash
peeled
-
½ a small bunch chopped sage
-
50g gruyère
grated
-
50g parmesan (or veggie alternative)
grated
Nutrition: per serving
- kcal324
- fat14.7g
- carbs35.6g
- fibre6g
- protein12.8g
- salt0.6g
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Method
-
step 1
Heat the oven to 190c/fan 170c/gas 5. Heat a large knob of butter in a pan and cook the onions until completely softened.
-
step 2
Thinly slice the potatoes and squash in a food processor or on a mandolin. Melt another knob of butter and brush a 18cm non-stick springform cake tin all over.
-
step 3
Line the bottom and sides of the tin in neat, alternating layers of potato and squash. This will be your top when you turn it out so make it pretty.
-
step 4
Add a layer of squash, onion, sage and cheeses. Dot some butter over the layer. Repeat the layering until everything is used. Cover with foil then put on a baking tray and bake in the oven for 2 hours or until tender. Leave in the tin for 10 minutes then turn out and cut into wedges. Serve with salad.
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