Autumn, Winter, Light Meals, Main
You can't go wrong with this classic combination of sweet, soft squash, cool, creamy cheese, fragrant sage and crunchy hazelnuts. But you can make it even more dreamy by enveloping it in light, flaky pastry...
I've used spelt flour here, for added nuttiness, but plain or rye would work just as well. You could also use pumpkin as a filler instead of squash. Either way, it's an ideal quick dish for cosy autumn evenings.
For the pastry
225g spelt flour
½ tsp sea salt
120g plant-based butter
2-4 tbsp cold water
For the filling
150g vegan cream cheese – I like Nush Foods
1 clove garlic, finely grated
¼ tsp grated nutmeg
1 tbsp finely chopped sage leaves
1 tbsp olive oil
½ tsp salt
Good grinding of black pepper
½ butternut squash, peeled and thinly sliced
3 tbsp hazelnuts, roughly chopped
1 tbsp extra virgin olive oil
2 tbsp plant-based butter
1 tbsp groundnut oil
Small bunch of sage leaves
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