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Squash, pecan, spinach and blue cheese torte
Fruit and vegetables
1
butternut squash
, peeled, deseeded and cut into 1cm/½in chunks
10
sage
leaves, finely chopped
1 small
red onion
, finely chopped
1
garlic
clove, crushed
300g/10½oz
spinach
Tins, packets and jars
175g/6oz
plain flour
Cooking ingredients
1 tsp
caster sugar
2 tbsp
olive oil
75g/2½oz
pecan
nuts, roughly chopped
pinch
cayenne pepper
salt and freshly ground
black pepper
Dairy, eggs and chilled
125g/4½oz cold
butter
, cut into small cubes
200g/7oz
gorgonzola
(or alternative vegetarian blue cheese), broken into small pieces
handful freshly grated
Parmesan
(optional)
Other
3–4 tbsp iced water
75g/2½oz piquillo peppers, chopped
Back to recipe
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