Creamy Butternut Squash Pie

This sweetly savoury pie is packed with fresh seasonal veg & hearty flavours. Tender chunks of roasted squash & crisp vegetables are baked in a creamy, roasted pepper sauce, topped with smooth sweet potato mash. It’s the perfect dish for feeding a big family or portioning up as leftovers for the week’s lunches. The veg I’ve used in it just happened to be what needed using up, so feel free to use whatever’s in your fridge.

The roasted pepper sauce was a plant-based twist on a recipe from The Happy Pear, with a few little additions to give it an extra kick. On its own it also makes a tasty sauce for a pasta or potato bake!

100% vegan, gluten-free & full of plant goodness 🍃


For the filling

  • 1 large Butternut squash
  • Olive oil to drizzle
  • 1 tsp oregano
  • 1 tsp paprika
  • Salt and pepper
  • 1 tray of mushrooms (chopped in halves)
  • 50g frozen peas
  • Half a bag of spinach
  • 1 red onion (finely chopped)
  • 4 cloves of garlic (finely chopped)
  • 1 tsp vegetable bullion

For the mash

  • 1 large sweet potato (approx 400g)
  • 6 regular potatoes (approx 800g)
  • 20g vegan butter
  • 30ml non-dairy milk
  • Salt and pepper to season

For the sauce

  • 2 peppers (I used red & yellow)
  • 100g cashew or almond butter
  • 200ml non-dairy milk (I used soy)
  • A handful of fresh basil
  • 1 tsp paprika
  • 1/2 tsp chilli powder
  • Salt and pepper to season

Optional – 50g Vegan cheese to top


First, preheat your oven to around 170 Oc and have two roasting trays ready.

Peel your butternut squash and chop into chunks. Place on a large baking tray, drizzle with a little olive oil and sprinkle the oregano, paprika & salt and pepper. Toss the butternut squash to evenly coat with the oil and spices.

Place the two whole peppers on a separate baking tray and pop those into the oven too.

Bake both for around 35-40 minutes – you’ll know the peppers are ready when the skins start to blister.

While those are both roasting, you can peel your potatoes, chop into chunks and place in a large pot of boiling water.

If you’ve got a stacking pan for steaming, you can double up and cook your mushrooms for about 5 minutes in the steam. If not – you can just cook them in a regular saucepan with a little water for around 5 minutes.

Cook until they are soft enough for a knife or fork to pierce them. Drain them and place them back in the pan. Add your butter, milk & seasoning & mash until creamy. Set to one side.

When your peppers are fully cooked, remove the stalk and seeds (they should lift out very easily in one pull).

Add the cooked peppers, cashew butter, non-dairy milk, fresh basil & spices into a blender & blitz into a smooth liquid (like this!) ⬇️

When the butternut squash is cooked, place it in a large oven-proof casserole dish, along with your frozen peas & spinach. (Leave the oven on)

Next, in a small saucepan, sauté your onion & garlic with a little water and vegetable bullion until the onions are soft and transparent. Add this to your red pepper sauce and then evenly pour over the vegetables in the dish.

Add your mash, spread it evenly & then top with vegan cheese (if you’re using it).

Bake for 30-45 minutes – until the top starts to crisp.

Serve with a splash of chipotle sauce for some extra heat 🔥

Will keep for 3/4 days in an airtight container in the fridge!

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