Squash and cannellini beans pie

Squash and cannellini beans pie


This recipe is a new idea for a delicious, healthy and balanced lunch or dinner.

Ingredients for 4 people:
  • Squash cooked and pureed 400 gr. (or 500 gr if weighed raw).
  • cooked cannellini beans 300 gr.
  • Medium 3 eggs
  • Grated Grana Padano or Parmesan cheese 100gr.
  • Grated bread 3 tbsp
  • Salt to taste.
  • pepper as needed.
  • extra virgin olive oil or 1 tablespoon of butter to cook au gratin
To garnish:
  • Philadelphia soft cheese 125 gr.
  • Chives 1 tuft



If you have to cook the pumpkin, follow the instructions in this recipe,

or proceed to the next step.

Grease a baking dish with butter and spread the breadcrumbs on it.

You can boil the beans or use canned beans; the important thing is to drain them well. Put them in the blender together with 2 eggs, half the grated parmesan, and 1 tablespoon of breadcrumbs.


Mix, then pour into the previously greased baking dish.


Take the squash and pour it into the blender, add 1 egg, the remaining grated cheese, and 2 tablespoons of breadcrumbs.


Season with salt and pepper and pour over the bean mixture.

With a fork, make indentations over the dough, add a few flakes of butter and spread a pinch of breadcrumbs on it.

Bake at 160 degrees for about 30min. After all the cooking time, another 5 minutes grill function.


Serve hot with cream cheese and chives.



Cook the pumpkin in the oven; this way it will retain less water.

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