This yummy Butternut Squash, Leek & Ricotta Lattice Pie is a perfect centre piece! With the filling peeking out from between the lattice, this vegetarian pie is sure to entice your family and friends when you serve it for dinner. The crispy golden pastry is filled with a mix of butternut squash, fresh sage, leeks and ricotta cheese. You can serve it hot or cold, and with a variety of side dishes. Your guests never need to know how simple the lattice top is to achieve!
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Ingredient Tips & Equipment Information
- I used unsalted butter for the pastry, if you use salted butter then omit the pinch of salt from the recipe. Or you can use a baking spread like Stork, I've had great results making this pastry with Stork.
- I used a large eggs for the pastry, if you only have medium that's ok. You may find you need to add extra water or milk to the pastry if it doesn't quite come together with a medium egg.
- If you don't have nutmeg, you could use ground cloves or allspice instead.
- Butternut squash if of course the star of this pie, but you could also use pumpkin or another type of squash.
- Pecorino is an Italian grated hard cheese, check the packet to make sure it is suitable for vegetarians as some brands might not be. You can swap it for another vegetarian suitable Italian hard cheese, or use a strong cheddar.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Butternut Squash, Leek & Ricotta Lattice Pie
Cook the leeks in a pan with a little oil until softened, mix in the nutmeg. Roast the butternut squash in the oven until tender.
Make the pastry by rubbing the butter into the flour using your fingers. Then add the egg and milk, and bring together into a dough. Split the pastry, use about two thirds for the base. Wrap the rest in cling film and refrigerate. Roll out the pastry for the base onto a floured surface and lined a pie tin with it, leaving an over hang around the edge. Then refrigerate the pastry base for at least 30 minutes.
In a mixing bowl, combine the butternut squash, leeks, ricotta, pecorino, sage, thyme and salt (if using). Press the mixture into the pastry base, then add the lattice top and brush with beaten egg all over. Bake for 30-35 minutes until golden.
For the full recipe with measurements, head to the recipe card at the end of this post.
Can this be made with shop bought pastry?
Yes! You can use shop bought shortcrust pastry instead of making your own if you prefer, or to save time.
How long does this pie last and can it be frozen?
Once fully cool, store the pie in the fridge for 3-4 days. I keep it on a plate covered with cling film. You can also freeze the pie, wrap it well and freeze for up to 3 months. Or you can freeze it in slices and defrost when needed.
Can this recipe be made vegan?
Yes! You will need to either use a vegan shop bought shortcrust pastry, or for homemade pastry, use dairy free butter and replace the egg with 50-60ml dairy free milk. You will also need to replace the ricotta and pecorino with vegan cheeses.
What can you serve with this pie?
- Coleslaw or potato salad
- Any kind of potatoes - boiled, mashed, roasted, chips
- Steamed green veg like broccoli, peas or asparagus
- Your favourite salad
- Bread and butter
More tips for making the Butternut Squash, Leek & Ricotta Lattice Pie:
- When rolling out the pastry, make sure to lightly dust your work surface with flour and turn the pastry after each roll to make sure it's not sticking to the surface. I like to use a silicone pastry mat for extra assurance.
- For gluten free pastry, you can either buy a shop bought gluten free brand or follow a gluten free pastry recipe.
- You can use butter, or a baking spread like Stork, to make the pastry.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Measuring spoons
- Cooling rack
- Kitchen scales
- Chef's knives
- Garlic press
- Chopping boards
- Food processor
- Rolling pin
- Silicone mat
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Butternut Squash, Leek & Ricotta Lattice Pie
Ingredients
For the pastry
- 300 g Plain flour (all purpose flour)
- 150 g Butter or baking spread unsalted, cold
- 1 Egg large
- 2 tbsp Milk any kind
- A pinch of Salt
For the filling
- ½ tbsp Vegetable oil
- 285 g Leeks diced
- ¼ tsp Ground nutmeg
- 465 g Butternut squash diced (one medium sized squash)
- 1 ½ tsp Fresh sage about 6 leaves, finely chopped
- 250 g Ricotta cheese
- 50 g Italian grated hard cheese I used a vegetarian Pecorino
- ½ tsp Dried thyme
- ½ tsp Salt
For glazing
- 1 Egg medium, beaten
Instructions
- Pre-heat your oven to 180C Fan/400F/Gas Mark 6
- Place the diced butternut squash onto a baking tray and roast for 15-20 minutes or until tender, set aside to cool
- In a pan, heat the oil on a low-medium heat. Add the leeks and nutmeg, cook for around 8 minutes or until the leeks have softened, set aside to cool
- To make the pastry, place the flour and salt into a mixing bowl and stir together. Add the butter in small chunks. Using your fingers, rub the butter into the flour until it resembles breadcrumbs. You can also do this in a food processor
- Add the egg and milk, and mix until a dough is formed. If it is too dry, add a little more milk. Split the dough, use about ⅔ of it for the pie base. Wrap the rest in cling film and put in the fridge
- Roll the dough out for the base on a lightly floured surface, line a pie tin with the dough and trim the edges, leaving a little over hang. (You can add any trimmed pastry to the reserved pastry for the lattice top). Place in the fridge for 30 minutes
- Once the squash and leeks have cooled and the pastry is chilled, and you are ready to assemble the pie. Pre-heat your oven to 200C Fan/425F/Gas Mark 7
- In a mixing bowl, add the leeks, butternut squash, ricotta, pecorino, sage, thyme and salt. Mix together and fill the pastry base with the mixture
- Roll out the remaining pastry and cut into even sized strips, about 1 inch wide. Place four strips vertically and evenly spaced over the pie. Fold back two alternate strips. Place one strip of dough horizontally towards one side of the pie and pull the two folded back strips over it. Then fold back the two other strips. Place another piece of dough horizontally across the pie and pull the two folded back strips over it, then fold back the other two strips. Keep repeating this process until you have four vertical and four horizontal strips inter weaving across the pie
- Trim the edges of the strips so they meet the pie edge, use the beaten egg to stick them to the overhanging pastry of the pie base and then glaze the top of the pie with beaten egg all over the pastry
- Bake for 30-35 minutes until deep golden all over. If the pie browns too quickly on the edges, you can cover it with foil or use a pie shield
- Serve warm, or allow to cool fully and store in the fridge for 3 days
Notes
- I used unsalted butter for the pastry, if you use salted butter then omit the pinch of salt from the recipe. Or you can use a baking spread like Stork, I've had great results making this pastry with Stork.
- I used a large eggs for the pastry, if you only have medium that's ok. You may find you need to add extra water or milk to the pastry if it doesn't quite come together with a medium egg.
- If you don't have nutmeg, you could use ground cloves or allspice instead.
- Butternut squash if of course the star of this pie, but you could also use pumpkin or another type of squash.
- Pecorino is an Italian grated hard cheese, check the packet to make sure it is suitable for vegetarians as some brands might not be. You can swap it for another vegetarian suitable Italian hard cheese, or use a strong cheddar.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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