Squash Skillet Pie

Cooking for friends this weekend? Try this easy-to-prepare, crowd-pleasing veggie dish

Added on

By Ella Risbridger on

Serves: 4

Preparation time: 10 minutes

Cooking time: 50 minutes


  • 2 red onions
  • 4 garlic cloves
  • 1 tsp butter
  • 1 tsp olive oil
  • 540g pre-chopped squash (that’s two bags of the stuff from the supermarket – sometimes it has sweet potato in it too, and that’s fine)
  • 1 tsp black pepper
  • 2 good gratings of nutmeg (or 1 tsp ground)
  • 3 stalks of fresh thyme (or 1 tsp dried)
  • Small glass of dry white wine
  • 1 x 400g tin of chickpeas
  • 50g Parmesan
  • 1 egg
  • 100ml double cream
  • 1 x 320g packet of chilled, pre-rolled puff pastry
  • Flaky sea salt
  • Salad, to serve
  1. Slice the onions and chop the garlic. Set a cast-iron skillet or ovenproof frying pan (mine is 26cm across) over a medium-low heat. Add the butter, oil, onions and garlic. Cook for 15 minutes, stirring every so often, then add in the squash.
  2. Let the squash sear against the hot skillet for a minute or two, and then, working fast, add the pepper, nutmeg, the leaves from two of the thyme stalks (if you’re using dried thyme, add it all now) and the white wine. Cover immediately with a lid or foil, then turn the heat down to low and leave to cook for 20 minutes.
  3. Meanwhile, open the tin of chickpeas, rinse in a colander and leave them to drain in the sink. Grate the Parmesan and beat the egg.
  4. Take the lid or foil off your squash and taste: it should be tender. Add the chickpeas, Parmesan and cream. Give it a good stir and season. Remove from the heat and let it cool for 10 minutes.
  5. Pre-heat your oven to 180ºC/fan 170ºC/gas mark 4.
  6. Unroll your pastry on a sheet of baking paper, and cut out a circle slightly bigger than your skillet – I use a dinner plate for this, as a template. Using the baking paper to help you lift it, slide the pastry lid over the top of the squash, then carefully use a fork to seal the edges of the pastry against the sides of the skillet. Prick a hole with the bottom of the fork in the centre of the pastry lid, then brush with beaten egg and scatter with sea salt and the leaves from the remaining thyme stalk. Transfer the skillet to the oven and bake for 15 minutes, or until the pastry is golden and glossy.

Recipe taken from Midnight Chicken & Other Recipes Worth Living For by Ella Risbridger (Bloomsbury), available for £14.43


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