Butternut, Mushroom & Gorgonzola Pie

I was excited to get the opportunity to work with Pennine Cropshare on their Collaborate & Cook challenge. My all organic veg bag was delivered by the lovely Melanie and I tried my best to be enthusiastic about the huge butternut squash that was lurking at the bottom.

I know, everybody loves squash, it’s really good for you, full of essential vitamins, minerals, and fibre, it’s just never made my veggie top 10. 

Time for me to get my thinking cap on and come up with something tasty that wasn’t risotto or too autumnal for early Summer. Hopefully, I pulled it off by adding just a little gorgonzola to roasted veg to make an oozy, and sumptuous pie, serving with zesty spring greens. The filo makes it a lot quicker to cook and lighter than traditional pastry too, coming in at around 500 calories.


Serves 2, generously • Prep 10 mins • Cooking time 45 minutes


  • 300g Butternut squash (roughly the long top half), peeled and diced.
  • 1 red onion, sliced
  • 150g mushrooms
  • 2 cloves garlic, crushed
  • Tbsp plain flour
  • Tbsp olive oil
  • Half a lemon, juiced
  • 60g gorgonzola cubed
  • 200ml veg stock (made with a tsp stock powder)
  • 2 sheets filo pastry.
  • 100g spring greens, shredded.
  • 2 anchovy fillets, with a tsp of oil reserved from the tin/jar
  • Pinch chili flakes


Preheat the oven to 200 degrees (180 Fan), gas mark 6. Put the squash and onion in an oven-proof dish and drizzle with ½ tbsp of olive oil. Roast in the oven for 30-35 minutes until softened and starting to caramelise.


Whilst the squash is roasting heat the other ½ tbsp oil, add the mushrooms, and cook on high heat for 5 minutes until their liquid has been released and then evaporated. Add the crushed garlic and cook for one minute more before taking off the heat.


Once the squash is ready, add to the pan with the mushrooms and sprinkle the flour over the vegetable mixture. Don’t turn off the oven.


Add the stock to the pan, stirring quickly until the flour is mixed in. Return to a moderate heat, stirring until the liquid has thickened and bubbling.


Take off the heat, leave to cool down a little, and add the gorgonzola.  Mix gently so as not to dissolve the lumps of cheese then pour the mixture into a deep ovenproof dish.


Lightly scrunch your filo placing it on top of the squash mixture, then brush with a little oil. Put the pie back into the oven for 10-12 minutes, baking until crispy and golden.


Whilst the pie is cooking put the anchovies, reserved oil, and chili flakes into a frying pan, heat on medium until the anchovies have “melted” and then add the shredded greens.


Turn up the heat and keep stirring for 8-10 minutes until the greens are wilted, turn off the heat and add the lemon juice.


Divide the pie between two plates, serve with the side of greens and either potatoes or crusty bread to mop up the lovely gorgonzola sauce.

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