Squash and stilton pie

Warm and satisfying, its great for a winter supper, but scrumptious enough to use for a dinner party.

  • Total time: 50 mins

Serves: 2


  • half a butternut squash
    sprinkling of dried herbs
    olive oil

    100g Long Clawson creamy blue Stilton
    40g Cornish quartz Cheddar cheese

    125g plain flour
    60g white flora ~ or similar
    30g butter
    pinch salt

    salt and pepper


  1. Peel the butternut squash and cut into chunks about 2cm cubes, toss these in olive oil, salt and pepper and dried herbs.
  2. Roast the butternut squash cubes in a hot oven, (200 degrees/gas mark 6; turning over occasionally till soft ~ approximately 20 mins. When the squash is cooked ~ it should be soft and golden, put it into individual or a small pie dish. [appx 5cm deep] Top this with grated cheddar and crumbled stilton
  3. Make the pastry topping by rubbing the fat into the flour ~ the extra fat makes the pastry buttery and delicious. Lay the pastry over the pie dish and cut to fit Brush the pastry with milk and make a hole in the centre for steam Cook in the oven (200 degrees /gas mark 6) for appx 15-20 mins till golden brown.