Butternut Squash and Mushroom Spiral Pie
Ingredients
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3 cups diced butternut squash
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8 ounces sliced mushrooms
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½ cup diced shallots
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1 teaspoon crushed garlic
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1 teaspoon chopped rosemary
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2 tablespoons extra-virgin olive oil
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1½ teaspoons kosher salt
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Season the vegetables
Combine the squash, mushrooms, shallots, garlic, rosemary or thyme, olive oil, salt and pepper on the June Pan. Toss to coat and spread in an even layer.
June Pan
3 cups diced butternut squash
8 ounces sliced mushrooms
½ cup diced shallots
1 teaspoon crushed garlic
1 teaspoon chopped rosemary
2 tablespoons extra-virgin olive oil
1½ teaspoons kosher salt
½ teaspoon black pepper
measuring cups
measuring spoons
spatula
Roast the vegetables
Place the pan on the middle shelf of the June Oven. Roast the vegetables about 17 minutes, until they are tender. June will notify you when the vegetables are ready.
June Oven
Season the mascarpone
While the vegetables cook, make the cheese filling. In a small bowl, mix the mascarpone, salt, pepper and lemon zest together until well combined. Chill until ready to continue.
small bowl
1 cup mascarpone
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon lemon zest
Preheat the June Oven and wash the pan
When June notifies you that the food is ready, remove the pan from the oven and scrape the vegetables into a bowl to cool slightly before continuing. With the shelf in the middle position, preheat the oven to 400°F on the Bake cook mode using the button below. If you only have 1 June Pan, wash and dry the pan.
medium bowl
Roll the pastry
On a flour-dusted work surface, cut both pastry sheets in half lengthwise to create 4 strips of pastry. Lay the short ends of 2 strips together to form one long strip, brushing egg wash over short edges and gently pressing the pieces together to encourage them to adhere. Repeat with the remaining 2 strips. Roll each strip with a lightly dusted rolling pin until both are about 20” long but no more than 6” wide.
knife
2 sheets frozen puff pastry
pastry brush
rolling pin
1 large egg
all-purpose flour
Add the cheese and vegetables
Dollop the cheese mixture evenly across the puff pastry strips, then spread it out with a spatula or spoon, leaving a 2” border on all sides. Spoon the vegetables evenly over the cheese.
spoon
Form the pastry log
Lift up one long edge of one pastry strip and lift it over the cheese and vegetables, then roll the whole pastry strip into a log. Pinch the seams gently shut on the long and short edges, then roll the log so the seam is facing down. Repeat with the second strip.
Form the pie
Starting with one short end, wind one pastry log into a flat spiral, tucking the starting end under the center to hide and seal it. Add the second pastry log to the first, continuing the spiral. Tuck the loose end under the pastry.
Wash with egg and cut vents
Using a flip spatula or rimless baking sheet if you need, transfer the spiral pie to the cool pan and brush the pastry all over with the egg wash. With a sharp knife, slice small vents in the pastry top to allow steam to escape.
flip spatula
Bake the pie
Transfer the pan to the middle shelf of the oven. Bake the pie 40 minutes, until the pastry has puffed and browned. If the pastry is browning too quickly, cover it loosely in foil before continuing. June will notify you when the pie is ready. If desired, follow on-screen instructions to continue cooking.
foil
Cool slightly and serve
Remove the pie from the June Oven and allow to cool 5 minutes before slicing and serving.