Smoky Roasted Butternut Squash Filo Pie
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Smoky Roasted Butternut Squash Filo Pie

with Garlicky Green Beans

Calorie Smart
Calorie Smart
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time25 minutes


serving amount

3.5 unit(s)

Filo Pastry Sheets

(Contains Cereals containing gluten, Soya)

1 unit(s)

Butternut Squash

1 sachet(s)

Chermoula Spice Mix

3 unit(s)

Garlic Clove

150 grams

Green Beans

30 grams

Tomato Puree

75 grams

Creme Fraiche

(Contains Milk)

40 grams

Baby Spinach

1 sachet(s)

Smoky Base Paste

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

1 tsp


200 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2250 kJ
Energy (kcal)538 kcal
Fat18.3 g
of which saturates8.2 g
Carbohydrate78.8 g
of which sugars25.5 g
Protein15.5 g
Salt2.52 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Garlic Press
Large Frying Pan
Oven dish



Preheat your oven to 240°C/220°C fan/gas mark 9.

Remove the filo pastry from the fridge to bring it to room temperature.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.


Pop the butternut chunks onto a large baking tray. Drizzle with oil, sprinkle over the chermoula spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 18-20 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Trim the green beans.


When the squash has 5 mins remaining, heat a large frying pan on medium-high heat with a drizzle of oil.

Once hot, add the tomato puree and half the garlic. Cook until fragrant, 1 min.

Stir in the creme fraiche, sugar and water for the sauce (see pantry for both amounts). Bring the boil and simmer until thickened slightly, 2-3 mins.


Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir through the roasted squash and smoky base paste, then remove from the heat. Transfer to an appropriately sized oven-dish.

Lower your oven temperature to 200°C/180°C fan/gas mark 6.

Halve the filo pastry sheets (see ingredients for amount) to make squares. Scrunch each filo pastry sheet into a very loose ball and place on top of the mixture. Repeat until the whole pie is covered, making sure not to overcrowd the pastry (discard any excess pastry).

Drizzle the pie with oil, then bake on the top shelf of your oven until the golden, 10-15 mins.


Meanwhile, wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the remaining garlic, then turn the heat down to medium and cook for 1 min.

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.

Remove from the heat.


Share the filo pie between your plates.

Serve the green beans alongside. Sprinkle over the flaked almonds.