Autumnal Pie


A gorgeous layered pie, which is great to serve with new potatoes on an autumnal day.


  • 300g butternut squash
  • 200g ricotta
  • 1 package mizuna
  • 3 bell peppers
  • salt and pepper to taste
  • basil to taste
  • 1 package of shortcrust pastry
  • 100g salted butter


  1. Score the squash and roast at 190C for 40 mins. Leave the cubes of squash cool
  2. Roll out the shortcrust pastry and fit into a pie dish
  3. Mix squash with basil. Place a layer of squash into the bottom of the pie
  4. Chop all other veg evenly and cook each layer seperately in a frying pan to soften, seasoning each layer as you go
  5. The order is butternut squash mixed with basil, bell peppers, then mizuna and ricotta to top
  6. Place pastry top on and cook for approaximately 40 mins or until pastry is golden brown
  7. Serve warm