The Savory Pie with Squash and Smoked Cheese is an easy recipe to prepare. If you have little time, we can also make it the day before and then reheat it in the oven. It can be served as an appetizer, during aperitifs, and even in buffets. I love savory pies for all these uses… and then they also save lunch or dinner!

I’ll leave you with other ideas to look at, and if you like them, save them!

Difficulty: Very Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 8 pieces
Cooking methods: Steam, Oven
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

Ingredients for the Savory Pie with Squash and Smoked Cheese

1 sheet puff pastry (round or rectangular)
14 oz butternut squash (weight of the flesh)
5 oz cow's milk ricotta
3.5 oz smoked cheese
1.75 oz pecorino (or Parmesan)
2 eggs
to taste sage (chopped)
to taste rosemary (chopped)
1 pinch salt
1 pinch black pepper

Tools

1 Kitchen Robot Thermomix TM31 – TM5 – TM6
1 Microwave Oven
Bowls
Knives
Spoons
1 Baking Pan for oven baking
1 Blender

Preparation of the Savory Pie with Squash and Smoked Cheese

First, we need to take the squash and clean it; we need to cut the peel and remove the internal filaments and seeds, then cut it into pieces and cook it.
WITH THERMOMIX: Put 500g of water in the bowl, close with the lid and place the Varoma on top, where we will have put the squash in pieces. Then cook for 25 minutes at Varoma speed 1. Set aside to cool. Empty and dry the bowl.
WITHOUT THERMOMIX: Steam the squash using the microwave, pressure cooker, or a pot. (I used the microwave with ‘steam’ cooking for 5 minutes) Let it cool.
IN THE OVEN: At 390°F, static for 30 minutes. Then check the cooking using a fork. If it passes through the squash without much force, it’s ready. Let it cool.
1 – When the squash is cold, we can blend it to reduce it to puree. I used the Thermomix at speed 4 for 15 seconds, but you can use a classic blender. Then put the pulp in a bowl.
2 – Add to the blended squash the eggs, chopped smoked cheese, ricotta, pecorino, sage, and rosemary, and season with a pinch of salt and pepper.
3 – Mix everything well, we need to obtain a homogeneous filling.
4 – Take the puff pastry sheet and place it inside the baking pan. Mine measures 10 inches, but a 11-inch one is also fine. Then prick the bottom.
5 – Pour our filling inside, leveling well with a spoon.
COOKING: Bake in a hot oven at 390°F, static, for 30 – 35 minutes. Once cooked, we can eat it warm or cold.