Butternut Squash and Chorizo Pot Pie
This recipe works great as a stew but the added texture of a puff pastry topping makes this dish a truly hearty Autumnal meal. The combinations of flavours between the sweet butternut squash, the spicy sausages and the smokey paprika work well to warm your belly on a cold day. Next day left overs are a delight for lazy lunches too.
What You’ll Need: (serves 6)
- Medium sized butternut squash, peeled and cut into bite size pieces
- One large onion, finely diced
- One pack of vegan sausages or two sausages per person (I’ve used ones from Moodley Manor)
- 400g tin of cannellini beans
- 250g bag of spinach
- 245g soy cream or cashew cream. To make cashew cream click here
- 2 teaspoons of smoked paprika
- a little oil for frying
- salt and pepper to taste
- Preheat the oven to 180°, add the butternut squash and coat with a little oil. Roast for about 30minutes or until cooked through.
- Slice the sausages into 1.5cm pieces. Coat them with 1 teaspoon of smoked paprika and fry in a little oil until crispy. Remove from the pan and set to the side.
- Add the onions to the same pan and cook until transparent, approx 10mins. Give them a good stir to scrape up any of the sausages that might have stuck to the pan. You may need a little extra oil.
- Add the second teaspoon of smoked paprika to the onion mix , stir and cook through before adding the cannellini beans along with the liquid from the can.
- Stir in the soy or cashew cream and season to taste. Add the spinach and cover with a lid until it has wilted.
- Carefully add the butternut squash and the sausages to the mix before transferring to an oven proof dish. Unroll the pastry and cover the pie, trimming the edges if needed. You can brush with a little nut milk at this point and pierce a small hole in the top of the pie to allow steam to escape.
- Bake in the oven at 200° for 25 to 30 minutes.