Butternut Squash and Brocolli Pie with a hint of fennel

Butternut Squash and Brocolli Pie recipe


  1. Place the carrots in a large pan with boiling water, simmer for 5 minutes
  2. Add the squash and the broccoli stalks. 5 minutes later add the broccoli heads and simmer for 3 – 4 minutes. Drain and return to the pan.
  3. Preheat the oven to 200ºC fan oven/220ºC/ gas 8.
  4. Heat the oil in a frying pan and add the onions, peppers and the fennel seeds. Fry until the onions begin to soften. Add to the other veg and pour into a large casserole dish.
  5. Heat the butter and the flour in a medium saucepan. Mix together and allow them to bubble for 30 seconds. Add the milk and whisk. Bring back to the boil, the sauce should thicken. Add the cheese and the paprika and mix well. Pour over the vegetables in the casserole dish.
  6. Wet the edges of the casserole dish with water (helps the pastry to stick). Spread the pastry sheet over the top. Make a hole in the centre to allow the steam to get out. Brush with the beaten egg and place in the oven for 30 minutes.



  • 2 carrots, peeled and sliced
  • small butternut squash (approx 800g), peeled and cut into 2 cm chunks
  • 1 small head broccoli, cut into trees
  • 1 tablespoon oil
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 teaspoon fennel seeds
  • 50g butter (measure using packet)
  • 2 tablespoons flour
  • 2 mugs milk
  • 1 mug grated Cheddar cheese
  • 1/2 teaspoon paprika
  • 1 sheet puff pastry
  • 1 beaten egg







prep time

25 Minutes

cook time

30 Minutes



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