A few days ago, I was headed home after a gorgeous mountain walk… and thought BUTTERNUT PIE! I wanted to make a super tasty, EASY butternut squash pie… with as little faff as possible. So just magic, I created a whole new pie. It’s so insanely good that I wanted to share it with my beautiful readers here.
What makes it so good? Apart from being incredibly delicious, it’s filling and well-rounded with a nice balance of plant-based goodness! It keeps well. You can batch make or freeze it. The only slight faff is cubing the squash and roasting it (but this involves 5 mins of prep and then popping it in the oven, so pretty easy tbh – and SO worth it!).
There is also no need to faff about with pastry, as you’ll see. The crumble topping gives your bake an instant ‘pie’ with minimal effort.
How do you peel the squash for roast butternut pie?
The number one complaint I hear about butternut squash is that it is difficult to peel. That said, I find it super easy. Why? Because I have a good peeler! I have the OXO good grips vegetable peeler, a godsend in any plant-based kitchen. Definitely recommended! You can see from the video that it’s ridculously easy to peel tougher vegetables with a good peeler.
You also need a decent sharp kitchen knife, and then you are totally sorted in the butternut squash peeling and chopping department.
Did you know you can leave the skin on butternut squash when you roast it?
The other option for butternut squash is to leave the skin on. Did you know that you can leave the skin on squash? Once it’s fully roasted, the skin simply softens!
The trick here is to fully roast it until the squash softens and caramelises.
Why is this roast butternut pie so easy?
The reason this pie is easy is because there isn’t much involved in the process, especially considering how many elements are involved. I’ve intentionally made it easy because it means we are much likely to make it.
The crust is easy. You put the oats, seeds, salt and pepper into a mixing bowl and then mix with a dash of oil or water.
The main part is easy. First, you peel, cube and roast the squash. This will be quick to prepare, and then the oven takes care of the rest. Next, all you do is chop the broccoli, and then add everything else to a pan. After which, you heat for a few minutes and then put into a baking dish, adding the squash when it has roasted.
Roast Butternut Squash Pie
An easy, delicious roast butternut squash pie with an oat crumble topping.
Ingredients
- 1kg butternut squash (approx weight)
- 1 small broccoli
- 1 can black beans
- 1 can of tomatoes
- 50g creamed coconut (optional)
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
Crumble topping
- 75g oats
- 25g pumpkin seeds
- 1 tablepoon oil
- Dash of water
- Sprinkle of salt
- Pinch of black pepper
Instructions
Roast the squash first
- Peel your squash if you have a good vegetable peeler.
- Scoop out and discard the seeds.
- Cut into cubes.
- Toss in a sprinkle of salt and pepper with a couple of teaspoons of oil.
- Roast in a hot oven (about 200C/400F) for about 25 to 30 minutes until you can easily pierce with a fork.
Make the main part
- While the squash is roasting make the rest of the pie.
- Chop the broccolli (including stalk) into small pieces.
- Drain the black beans.
- Chop the creamed coconut into small pieces (makes it easier to melt).
- Pour the can of tomatoes into a pan and smash down into pulp with a fork or potato masher.
- Put beans, broccoli, coconut, salt, pepper into the pan and bring to the boil. Cook for a few minutes stirring frequently until the coconut has melted.
- Once the squash is roasted mix in to this pan.
- Then transfer into a baking dish. You can use a deeper one or a more shallow one. Simply amend cooking times accordingly. Shallower will bake faster.
Make the crumble topping
- Put the oats, seeds, salt, pepper and oil into a bowl and mix together until you get a crumble that starts to stick together.
- Add a minimal amount of water to achieve the right consistency, where it just starts sticking together. Don't add much water. Otherwise it'll go claggy.
Bringing it all together
- Press the crumble topping on top.
- Bake in a pre-heated oven for about 45 minutes at around 180C/375C. This should allow enough time for the broccoli to cook through and everything to bake to perfection. Adjust cooking time if you have a shallow baking dish.
- You can also batch make into smaller portions and freeze what you don't need for now.
- Let me know how you get on.
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