Prep and Cooking: 1 hour 20 min
Ingredients:
- 1 kg squash
- 1 leek
- 8-10 small broccoli florets
- pomegranate
From the cupboard:
- 1 sheet of shortcrust pastry (ready made)
- 50g walnuts
- 200g cheddar cheese
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon dried garlic
- Splash of soy sauce
Method:
- Peel the squash and cut in cubes. Stir fry in a pan until softened.
- Add roughly chopped leeks and keep stir frying for about 2-3 min. Stir in crashed walnuts. Season with paprika, cumin, dried garlic and soy sauce. Set aside to cool down
- Bake the pastry base following the instructions on the package
- When the the pastry case is ready pour in the stir fried squash mixture. Place in the broccoli florets and bake for about 15 min on 180 C.
- Switch off the oven and sprinkle the grated cheddar. Leave in the hot oven for about 3-4 min
- Sprinkle with pomegranate seeds and serve warm
Recipe design by Pavlina
Image: Nicole Angarev