Cheesy Squash and Sage Pithivier

Servings: Serves: 4

Nutritional Information:

Per serving (289g) Calories 605, Fat 40g, Saturates 13g, Sugars 7.6g, Salt 1.2g




Preheat oven to 180°C/ 350°F/Gas 4. To make the pithivier, arrange the squash, onion and half the sage in a baking dish and drizzle over the oil.


Season well and transfer to the oven to bake for 30 minutes, or until the squash cubes are tender. Remove from the oven but leave it switched on.


On a floured surface, unroll the pastry sheet and roll out a little more. Cut out two circles about 23cm in diameter and place one on a floured baking sheet.


When the squash is cooked and has cooled slightly, taste to check the seasoning and adjust, if necessary. Discard the sage leaves and mix in some fresh, shredded sage. Spoon the squash mixture onto the pastry on the baking sheet, leaving a 2cm border around the edge.


Sprinkle the grated cheese over the squash, avoiding the border. Brush the border with a little soya milk.


Place the remaining pastry circle over the filling and crimp the edges together with a fork to seal.


Score the top and decorate with shapes cut from the pastry trimmings.


Transfer the baking tray to the oven and bake for 30 minutes, or until crisp and golden.


Serve hot or cold, cut into wedges, with some fresh leaves and balsamic glaze.


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