She's normally the Queen of sweet treats but now Jane Beedle has a savoury dish that's just as tempting as cake...
Prep: 30 minutes
Cook: 45 minutes
Quarter of a butternut squash, peeled and sliced in 1cm slices (see tip below)
220g pack of filo pastry (freeze any unused pastry)
80g salted butter, melted
Small bunch of fresh thyme or 2 tbsp dried thyme
2 bay leaves
Half a small onion, peeled
300ml full fat milk
50ml double cream
4 large eggs
150g St Agur blue cheese, or choose your favourite soft blue cheese
4 spring onions, sliced
Salt and pepper
23 x 33cm rectangular baking tray
1. Preheat the oven to 170C/gas 3.
2. Place the butternut squash on a shallow roasting tin, brush lightly with oil and roast in the oven for approximately 20 minutes until soft but not brown, turn over halfway. Alternatively, you can place butternut squash on a plate or shallow bowl, cover with cling film and microwave on high until cooked but not too soft. Set aside to cool.
3. Butter a 23 x 33 swiss roll tin. (Use a round tin if you prefer, but do not use glass or earthenware as the pastry does not cook so well and you may well have a soggy bottom!).
4. In a large bowl or jug mix the cream and milk, add bay leaves, onion and half the thyme, heat in the microwave or a small saucepan until almost boiling. Leave aside for the flavours to infuse and the milk to cool.
5. Unroll the filo and keep covered with a damp cloth. Take one sheet and with a pastry brush butter the top and lay buttered side up in buttered tin. Continue with next sheet, layering until there are 4 layers over the whole of the tray. Scrunch up the edges so they do not overhang but form a rim. Use remaining butter to ensure all pastry in the tray has a good coating, a good layer of butter will stop the egg mixture soaking through and softening the pastry.
6. Place squash slices on top of the pastry, sprinkle with thyme leaves, be generous. Crumble on the cheese ensuring it is evenly distributed. Sprinkle on the sliced spring onions.
7. Remove the woody stalks of the thyme, you just want the leaves. Strain the milk into a large jug, whisk in the eggs, season well and pour over the squash and cheese in the pastry case. Some blue cheese is very salty, adjust seasoning to taste.
8. Place in the preheated oven and bake for 20-25 minutes. Keep an eye on it, it will puff up slightly and stop wobbling when ready. Serve warm or cold with a large and colourful salad.
TIP: For the butternut squash, use the end where the seeds are, it makes prettier slices, use the rest of the squash for soups, or roast and use in salads.