Open butternut squash & pear pie
Preheat the oven to 190C, 375F, Gas Mark 5.
Roll the pastry into a large round circle about 3mm in thickness and transfer for a non-stick baking sheet.
Place the butternut squash, onion pear, cumin seeds and a little freshly ground black pepper into a large bowl. Spray lightly with the rapeseed oil and then toss (using clean hands) to ensure an even coating of the cumin, black pepper and Rapeseed oil.
Place the mixture in the center of the pastry and spread out to within 2cms of the edges. Gently roll up the edges of the pastry so it overlaps and seals the edge of the mixture.
Place in the oven and bake for 25-30 minutes until the pastry is cooked and the filling is tender.
Serve hot or cold with the thyme sprinkled over the top if using.
Prep time: 10 minutes
Cooking time: 25-30 minutes
of which sugars: 12.9g
1 butternut squash (approx. 850g), peeled, seeds removed and cut into 0.5cm thick slices
1 medium red onion, peeled and sliced
1 x large pear, cored and sliced
1 tsp cumin seeds
Freshly ground black pepper
a little fresh thyme for garnish (optional)