FREE delivery for UK orders over £30*most UK addresses apply

Squash & Bean Pie with Chilli & Spice


Using our dairy free pastry recipe and our Yorkshire Rapeseed Oil with Chilli & Spice, this recipe couldn’t be any simpler! A hearty dish, with mild chilli flavour, it makes the perfect veggie dish that you can put together in minutes.  We like it best served warm.

Serves 4-6


Dairy Free Pastry

2½ tbsp Yorkshire Rapeseed Oil with Chilli & Spice

175g plain flour

Pinch of salt

1 egg

3½ tbsp cold water

For the pie filling

Yorkshire Rapeseed Oil with Chilli & Spice

600g butternut squash, prepared weight – peeled and cut into cubes

400g tin of butter beans, or any other bean that you'd prefer

2 medium, free-range eggs, lightly beaten

100g mature cheddar, grated

Few finely chopped sage leaves

Sprig of rosemary, leaves finely chopped

2 sprigs of thyme, stalks removed

Salt and freshly ground black pepper



Pre heat your oven to 200C /180C fan / Gas Mark 6. Place the cubed butternut squash onto a baking tray and drizzle over a good glug of the Chilli & Spice oil, ensure all pieces have a good covering of oil. Season and place in the oven for around 30 minutes, whilst you make your pastry. The butternut squash is ready once it’s softened and slightly browned around the edges. Remove and set aside once cooked.

To make the pastry, beat together the Chilli & Spice Oil, water and egg. Combine the flour and salt into the mixture until it forms a soft dough. Roll out on a floured surface and make a circle large enough to line the bottom and sides of your 23 cm x 2.5 loose bottomed flan tin.

Place the pastry into the tin and ensure a little pastry overhangs the top of the tin, as it will shrink whilst baking. Prick the base with a fork, line with greaseproof paper and pop on top some baking beans or some rice. Place the flan tin on a baking sheet and then place in the oven for 15 minutes.

Remove from oven, get rid of the greaseproof paper and beans and leave to one side.

In a bowl add all the pie ingredients, including 2 tbsps of Chilli & Spice Oil and the cooked butternut squash and mix together. Fill the pastry case with the mix and bake in the oven for around 30 minutes until golden brown and softly set.

Serve with a seasonal salad or veggies.