butternut squash (roasted in the oven)
quince paste [?]
= adapted from Ottolenghi
1 large butternut squash, peeled, cut into 2cm cubes and deseeded (700g net weight) 1½ tbsp olive oil Salt and black pepper 250g best-quality shortcrust pastry 200g stilton, crumbled 75g membrillo (quince paste), cut into 1cm dice 3 free-range eggs 150ml double cream 150ml crème fraîche 2 tbsp chopped flat-leaf parsley
Heat the oven to 200C/400F/gas mark 6. Toss the squash in the oil, a quarter-teaspoon of salt and some black pepper, and spread out on abaking tray. Roast for 30 minutes, turning once, until golden brown. Set aside to cool and lower the oven temperature to 170C/335F/gas mark 3.
Roll out the pastry on a floured work surface and transfer it to a 24cm quiche tin – leave some pastry hanging over the edge. Prick the base of the pastry with a fork and chill in the fridge for 20 minutes. Line the tin with parchment paper, fill with baking beans and bake for 30 minutes. Remove the beans and paper, and cook the quiche case for 10 minutes longer, until the pastry is golden brown. Remove and set aside to cool.
Spread the roasted squash over the base of the quiche, dot the stilton around and about in the gaps, and sprinkle the membrillo all over.
Put the eggs, cream and crème fraîche in a mixing bowl with a quarter-teaspoon of salt and some black pepper. Whisk and pour over the squash, making sure you leave some of the filling exposed. Sprinkle over the parsley and bake for about 40 minutes, until the custard has set. Remove from the oven and allow to rest before removing from the tin and breaking off the overhanging pastry. Serve warm or at room temperature.