This is a centrepiece kind of dish - ideal to serve at your next family dinner or potluck. It might take a bit of preparation, but it's sure to be worth it!
Squash, Winter Herb & Crispy Butter Bean Pie
1 ½ C spelt flour
½ C butter, cold and cubed
Few sprigs rosemary, thyme & sage, leaves chopped
2 lemons, zested and ½ juiced
¼ C cheddar, grated
1 egg yolk
5 C butternut squash, peeled and cut into 2 cm cubes
2 bulbs garlic, cloves separated and peeled
1 t balsamic vinegar
1 T honey and whole grain mustard
1 C cheddar cheese, crumbled or cubed
½ C creme fraiche
Small bunch parsley, finely chopped
2 large eggs, beaten
Dash worcestershire sauce (optional)
2 cans butter beans, rinsed and drained
Pie Crust:Rub butter into flour & salt, stir in herbs, zest of 1 lemon & 25 g cheddar. Add in yolk mixed with water until dough forms, adding more water as needed for smooth dough. Wrap & chill.
Filling:Roast squash with 1 T olive oil & seasoning at 350 for 25-30 min. Put garlic cloves into a saucepan, cover with cold water & bring to simmer for 2-3 mins, drain, return to dry pan with 1 T olive oil T fry for 2 min on high heat. Add balsamic. 100 mL boiling water & bring to a boil. Reduce to simmer for 10 min. Add honey, some rosemary, thyme & salt, cook 3-5 min, until dark & syrupy. In a bowl mix the cooled squash, cheese, creme fraiche, juice of ½ a lemon, mustard, parsley, worcestershire, eggs, salt & pepper. Fold in garlic cloves & sauce.
Assembly: Roll pastry out to 3-4 mm thick and line a springform or cake tin with pastry, pour filling into the case & top with butter beans mixed with zest of 1 lemon, olive oil & salt. Sprinkle with more rosemary, thyme, sage & a drizzle of olive oil. Bake 60-70 min. Cool, remove from pan, scatter with more lemon zest and herbs before serving.