Butternut squash, sage and caramelised onion filo scrunch pies recipe

Name: Butternut squash, sage and caramelised onion filo scrunch pies
Yield: Serves 6
Ingredients: ½ medium butternut squash, peeled, deseeded and cut into 2cm chunks; 1 tbsp miso paste; 3 tbsp, plus 1 tsp olive oil; 20g pecan halves, finely chopped; 2 onions, finely sliced; 4 sprigs sage, leaves picked and finely chopped; 3 sprigs thyme, leaves picked; 100g baby leaf spinach; ½ orange, zest and juice; 6 sheets filo pastry; 1 tbsp Dijon mustard; ½ lemon, zest and juice; 80g pack watercress

Created by The Tesco Recipes team

These flaky filo pastry pies pack a festive flavour punch! Filled with a scrumptious mix of roasted butternut squash, miso and caramelised onion, with toasted pecans and zesty orange, they make the perfect veggie and vegan Christmas dinner main.

See method

Serves 6
Takes 1 hr 10 mins
253 calories / serving

Shop your ingredients

Tesco Butternut Squash Each
£1.00 Save 1/3 Clubcard Price
(£1.00/each)
Offer valid for delivery from 06/10/2026 until 19/10/2026
½ medium butternut squash, peeled, deseeded and cut into 2cm chunks
£1.50
£1.50/each
Yutaka Miso Paste 100G
Everyday Low Price
1 tbsp miso paste
£1.75
£17.50/kg
Tesco Olive Oil 250Ml
3 tbsp, plus 1 tsp olive oil
£3.10
£12.40/litre
Tesco Pecan Halves 200G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Dried Fruit Nuts And Seeds
Offer valid for delivery from 30/09/2026 until 26/10/2026
20g pecan halves, finely chopped
£3.50
£17.50/kg
Tesco Brown Onions Loose
2 onions, finely sliced
£0.11
£0.95/kg
Tesco Sage 20G
4 sprigs sage, leaves picked and finely chopped
£0.50
£25.00/kg
Tesco Fresh Cut Thyme 20G
Aldi Price Match
3 sprigs thyme, leaves picked
£0.50
£25.00/kg
Tesco Baby Spinach 250G
100g baby leaf spinach
£1.30
£5.20/kg
Tesco Oranges Each
½ orange, zest and juice
£0.35
£0.35/each
Theos Ready Rolled Filo Pastry 250 G
6 sheets filo pastry
£1.80
£7.20/kg
Tesco Dijon Mustard 185G
Aldi Price Match
1 tbsp Dijon mustard
£0.45
£2.43/kg
Tesco Lemons Each
½ lemon, zest and juice
£0.37
£0.37/each
Tesco Watercress 80G
80g pack watercress
£1.40
£17.50/kg

Method

Preheat the oven to 220°C, fan 200°C, gas 7.
On a large baking tray, toss the butternut squash in the miso paste and 1 tbsp oil. Roast on the middle shelf of the oven for 35-40 mins, tossing every 10 mins, until softened and lightly caramelised. Scatter over the pecans and cook for 3-4 mins longer until golden and fragrant.
Meanwhile, heat 1 tbsp oil in a large saucepan over a medium heat. Add the onion, sage and thyme, cover and cook for 20 mins, stirring occasionally, until softened and caramelised. Uncover, add the spinach and cook for 4-5 mins until wilted and any excess liquid has evaporated. Remove from the heat and stir through the roasted squash, pecans and the orange zest.
Reduce the oven temperature to 200°C, 180°C, gas 6.
Fold each sheet of filo pastry in half and spoon a quarter of the filling into the centre of each, lift the filo up and around the filling, scrunching and twisting it at the top to fully enclose the filling.
Place the pies on a large baking tray. Brush all over with the 1 tsp oil. Bake on the middle shelf of the oven for 35-40 mins until crisp and evenly golden.
Whisk the remaining 1 tbsp oil, the mustard, lemon juice and zest and orange juice together until evenly combined. Toss through the watercress and serve with the squash pies.