750g cubed butternut squash
2 small red onions, quartered
1 tablespoon olive oil
50g melted butter,
6 large sheets filo pastry
220g jar Apple, Pear and Fig Chutney
125g Stilton or blue cheese, crumbled
50g walnut pieces
6 sage leaves
1 Preheat the oven to 190º C, Gas Mark 5. Place the butternut squash and onions in a roasting tin, drizzle with the oil and season with freshly ground black pepper. Cook for 15-20 minutes until just tender.
2 Meanwhile, brush a 28cm round loose - bottomed flan tin with some of the butter. Lay a few sheets of filo across it, slightly overlapping.
3 Brush the overhanging filo with more butter. Continue layering the filo, buttering as you go and slightly overlapping the sides of the tin. Place a baking sheet in the oven to preheat.
4 Spoon the apple, pear and fig chutney over the bottom of the pastry. Top with the butternut squash and onions. Scatter over the Stilton and walnuts and sage leaves and fold in the overhanging edges.
5 Place the pie on the preheated baking sheet and bake for 20- 25 minutes until golden. Serve in slices, with a crisp green salad.