Vegetarian Potato Squash and Sage Pie
Vegetarian Potato Squash and Sage Pie
Perfect Vegetarian Christmas alternative by Allonby Tea Rooms!
Serves: 4
Prep: 40 minutes
Cook: 2 hours
You’ll need: 18cm non-stick springform cake tin
Ingredients
- butter
- 1 large onion, halved and finely sliced
- 500g floury potatoes, peeled
- 500g butternut or squash, peeled
- ½ a small bunch chopped sage
- 50g gruyère, grated
- 50g parmesan (or veggie alternative), grated
METHOD
- Heat the oven to 190c/fan 170c/gas 5. Heat a large knob of butter in a pan and cook the onions until completely softened.
- Thinly slice the potatoes and squash in a food processor or on a mandolin. Melt another knob of butter and brush a 18cm non-stick springform cake tin all over.
- Line the bottom and sides of the tin in neat, alternating layers of potato and squash. This will be your top when you turn it out so make it pretty.
- Add a layer of squash, onion, sage and cheeses. Dot some butter over the layer. Repeat the layering until everything is used. Cover with foil then put on a baking tray and bake in the oven for 2 hours or until tender. Leave in the tin for 10 minutes then turn out and cut into wedges. Serve with salad.
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