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Quantity of Essential Butternut Squash in trolley 0
Essential Butternut Squasheach
eachItem price
£1.60Price per unit
£1.60 eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cut the squash into 2cm pieces, discarding the skin and seeds. Heat the oil in a large saucepan and gently fry the onions and peppers for 10 minutes until softened and beginning to colour. Add the squash, garlic and ¼ teaspoon of the chilli flakes to the pan and pour in the stock. Bring to a gentle simmer and cover with a lid. Cook for 5 minutes to slightly soften the squash.
Chop the creamed coconut into pieces and add to the pan. If it’s very solid, soften it for a few moments in the microwave so it’s easier to cut into pieces. Add the tomatoes and tomato paste to the pan and stir for a couple of minutes until the coconut has melted into the stock. Turn into a pie dish and leave to cool. (If there’s too much liquid, ladle into a small jug for serving separately).
Preheat the oven to 200*C, gas mark 6. Roll out the pastry until large enough to cover the pie. Brush the rim of the dish with water and position the lid, trimming off the excess. Make a hole in the centre of the pie with the tip of a knife and use the trimmings to decorate, if liked.
Brush the pie with beaten egg or milk to glaze and sprinkle sparingly with sea salt and the remaining chilli flakes. Bake for 30 minutes until risen and golden. Reduce the oven temperature to 180*C, gas mark 4 and cook for a further 20-25 minutes until golden.
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Quantity of Essential Butternut Squash in trolley 0
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£1.60Price per unit
£1.60 each0 added
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Quantity of Essential Sunflower Oil in trolley 0
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£2.30Price per unit
23p/100ml0kg added
0kg in trolley
Quantity of Essential Red Onions in trolley 0kg
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17p each est.Price per unit
£1.00/kg0 added
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60p each est.Price per unit
£3.75/kg0 added
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Quantity of Cooks' Ingredients Garlic in trolley 0
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60pPrice per unit
60p each0 added
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Quantity of Cooks' Ingredients Chilli Flakes in trolley 0
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£1.70Price per unit
63p/10g0 added
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Quantity of Kallo Organic 8 Vegetable Stock Cubes in trolley 0
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£2.00Price per unit
£2.28/100g0 added
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Quantity of Essential Coconut Cream in trolley 0
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£1.00Price per unit
62.5p/100ml0 added
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£2.35Price per unit
£8.71/kg0 added
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£1.20Price per unit
£13.34/kg0 added
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£1.90Price per unit
£5.94/kg0 added
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Quantity of Essential Free Range White Eggs in trolley 0
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£1.30Price per unit
21.7p each