Chunks of butternut squash baked in a paprika butter pastry open pie

  • Serves: 4 people
  • Prep time: 25 minutes
  • Cooking time: 60 minutes
    • British

    Chef's Tip

    Use a potato peeler to peel the butternut squash

    Butternut Squash and Bacon Galette

    Recipe Information

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    1 x Butternut Squash

    1 x red onion

    3 x cloves garlic

    1 x 200g pack smoked bacon lardons

    20g Specially Selected Parmigiano cheese

    50ml milk

    200g plain flour

    120g salted butter

    2 x teaspoon paprika

    A few sprigs fresh thyme – finely chopped

    40ml soy sauce

    30ml olive oil

    Sea salt and black pepper


    Preheat the oven to 200°C/400°F/Gas 6

    Put the flour, 1 teaspoon paprika and a pinch salt and some black pepper into a large bowl and whisk to combine

    Cut the butter into small pieces and rub into the flour until it resembles fine breadcrumbs, then add 40ml milk and combine to make a rough ball of dough

    Gently kneed till you get a smoother dough – put into the fridge to chill

    Peel and half the red onion and chop finely

    Peel the garlic and finely chop

    In a large frying pan or wok heat the olive oil

    Add the bacon, chopped red onion and garlic - sautée gently for 5 mins

    Peel the squash – scoop out any seeds and chop into small chunks

    Add the chopped butternut squash and cook gently for 20 mins – stirring as you cook till the squash is just cooked

    Add the soy sauce, chopped thyme and the other teaspoon paprika, season with salt and black pepper and allow to cool

    On a lightly floured work surface, roll out the pastry into a circle about 30cm and put onto a greased baking sheet

    Put the butternut squash into the centre on the pastry and spread over the pastry to within 5cm of the edge

    Grate the Parmigiano and sprinkle over the top

    Fold the edge of the pastry over the filling and brush with the remaining milk

    Bake in the oven for 40 mins till the pastry is golden.

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