Butternut squash quiche recipe


Preparation time: 20 minutes

Cooking time: 75 minutes

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Serves: 4 people

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For the filling: 
Into a baking dish place the butternut squash, garlic, red onion and rosemary sprigs  
Drizzle with olive oil, salt, pepper and maple syrup and place in the oven at 190c for 35-40 minutes  
Remove from the oven and spoon the contents of the dish into a food processor  
Add the nutritional yeast flakes and dried thyme and blitz. 
For the beetroot:  
Shred the beetroot by hand or in a food processor  
Place in a pot with the vegetable bouillon, orange juice, maple syrup, balsamic vinegar and dried tarragon 
Bring to the boil and then reduce to a gentle simmer, cover and leave for 20 minutes  
Remove from the heat once all the liquid has been absorbed and season with salt and pepper  
For the pastry: 
On a floured surface roll out the puff pastry to fit the tart pan, press down carefully to fit the mould  
Remove any excess pastry from the edges, then spoon the butternut squash mixture into the pastry. Top with beetroot mixture. 
Place into the oven at 180c for 30 minutes, add dollops of the vegan cream cheese on top and grill until the vegan cheese has melted  
To serve: 
Plate with toasted hazelnuts, pomegranate seeds and salad leaves

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