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This impressive pie is packed with so many rich, hearty flavours that it not only makes an excellent vegetarian Christmas recipe, but it can serve as an alternative Christmas main for meat-lovers as well. You can even make this pie a month in advance and cook it straight from frozen, for minimal effort on the day. See method
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Freezing and defrosting guidelines
Make the pie according to the recipe, brush with butter and then cover (uncooked and in the tin) in clingfilm and til foil (to prevent freezer burn) and freeze for up to 1 month.
Bake from frozen with a few extra minutes added to the cooking time, or until the filling is piping hot (test by inserting a skewer into the middle of the pie) and the pastry is crisp and golden.
For more tips on freezing and defrosting food, read our article Love Your Freezer
See more Butternut squash recipes
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