Roasted Butternut Squash and Feta Pie

Recipe by Daydream
READY IN: 1hr 20mins




  • Preheat oven to 400F (200C), with rack positioned in the middle.
  • Place the squash and unpeeled garlic in a bowl, drizzle over 2 tablespoons olive oil, and mix well.
  • Transfer the squash and garlic to a baking tray lined with baking paper, and place in the oven.
  • Bake for 20 minutes, or until squash is just tender and starting to brown.
  • Place the squash in a large bowl, leave to cool, and reserve the garlic to one side.
  • While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat, add the onions and cook stirring occasionally for 10 minutes.
  • Add the vinegar and sugar and continue to cook for a further 10 minutes, or until the onion caramelizes.
  • Remove from heat, add onions to the squash in the bowl, and allow to cool thoroughly.
  • Squeeze out the flesh from the reserved garlic, and add to the squash with the feta cheese and the herb of your choice.
  • Mix the squash, onion and feta mixture together gently, and season with salt and pepper to taste.
  • Place the pastry circle on a baking tray lined with baking paper.
  • Pile the filling on top of the pastry, leaving a 2 1/2 inch (6cm) border.
  • Fold the pastry edge up (overlapping as necessary) to partially cover the filling.
  • Bake in the oven for 25 minutes or until pastry is crisp and golden.
  • Cover the vegetables loosely with foil if they look to be over-browning.