A sweet treat
Perfect for squash season
Preheat your oven to 200°C & prep your ingredients. Peel and chop your squash into chunks & thinly slice your leeks. Beat the egg & set aside.
Toss the squash with half the oil and some seasoning in a roasting tin. Roast for 25-30 mins until just tender, tossing halfway through.
Meanwhile, heat the remaining oil in a pan and fry the leeks until soft. Season to your liking. Stir through the pesto, beans & stock. Bring to a simmer & cook for 5 minutes.
Add the squash & crème fraîche & stir well. Transfer the filling to a baking dish. Scrunch up the filo pastry & arrange on top of the filling. Brush the pastry with the egg and bake for 20 minutes or until golden. Enjoy!
Recipe from BBC Good Food