This butternut squash pot pie is loaded with rich, savory flavors from roasted butternut squash, plenty of fresh veggies, and a flaky homemade pie crust. It’s easy enough for a weekday dinner, but fancy enough for the holidays! Gluten-free too.
Fall is almost here, which is the ideal time for eating all the comfort food. Porridge for breakfast, pasta for lunch, and butternut squash pot pie for dinner.
To me, that’s pretty much the ideal plan! When you have an abundance of butternut squash sitting around in your cupboards, this is possibly the new best way to use it up.
I’m not a fan of cold weather, I have to admit. I love the heat, and rain always puts me in a bad mood. But, making delicious food is one thing that always improves my mood.
The more rich, savoury and cozy, the better. If you’re the same, I can guarantee that this pot pie recipe will fulfil all of those criteria!
Vegan butternut squash pie filling
I absolutely love this pie filling! It features roasted butternut squash, red onion, mushrooms and a lot of spices which really take it to the next level.
The result is earthy, with a wonderful texture, and a perfect balance of flavour. Plus, your kitchen will smell amazing when the pie is in the oven!
If you have any filling left over, you can store it in an airtight container for around 3-4 days and either use it to make more pie the next day, or eat it by itself with a side of your choice, such as rice or quinoa.
Ingredients you’ll need
- Butternut squash. This is the key ingredient, and the texture is perfect for a hearty and thick pie filling.
- Olive oil. Coconut oil works as well.
- Garlic.
- Red onion.
- Carrot.
- Shiitake mushrooms. These are great for adding a ‘meaty’ texture.
- Fresh tomatoes.
- Plant based milk of your choice. I usually use oat milk.
- Nutritional yeast.
- Turmeric.
- Cumin.
- Tamari. You can use soy sauce if not avoiding gluten. Opt for coconut aminos for a soy-free alternative.
- Gluten-free flour.
How to make butternut squash pie filling
First, preheat the oven to 200 degrees C/400 degrees F. Drizzle the peeled and cubed butternut squash with the olive oil and bake in the oven for 20 minutes.
Meanwhile, sauté the garlic, onion and carrot in a non-stick saucepan for 5 minutes, until the carrot starts to soften. Next, add the shiitake mushrooms and tomatoes, and continue to cook, stirring, for a further 2-3 minutes, until they start to soften.
Pour in the plant based milk, followed by the nutritional yeast, turmeric, cumin and tamari. Stir everything together.
When the butternut squash is ready, transfer it to the saucepan and lower the temperature of the oven to 180 degrees C/350 F (in preparation for baking the pies). Add the gluten-free flour and stir for a couple more minutes, until the sauce thickens. It is now ready to transfer into soup bowls/ramekins for baking.
Homemade gluten-free crust pie crust
This gluten-free crust recipe is one of my favorites! Of course, if you want to save time, then you can buy a pre-made gluten-free crust, but homemade ones always taste so much yummier.
Plus, crusts that are gluten-free and vegan are often trickier to find. It’s super easy to make one at home, and use it across a whole range of recipes!
The ingredients you will need are:
- Salt.
- Water.
- Rice flour.
- Ground flaxseed.
- Coconut milk.
How to make a gluten-free pie crust
Firstly, make the flax egg by combining the ground flaxseed in twice the amount of water and setting aside for 15 minutes.
Add salt to warm water and bring it to a simmer over a medium heat. Next, gradually add the rice flour to the water and mix, until a clumpy dough forms. At this stage, remove from the heat and stir in the flax egg.
Once it cools down, transfer the dough to a flat work surface, lightly dusted with more rice flour. Roll out into a thin sheet, around ⅓ inch in thickness. Then, brush with ½ tbsp coconut oil and roll into a tight tube and press the edges towards the centre to make a rough dough ball.
Leave to chill in the fridge for 15 minutes, then repeat the rolling out and chilling process two more times (3 times in total).
After chilling the dough for the last time, roll it out once again and use the edges of the ramekin or soup bowl that you are using to cut out the circular ‘lids’ for the pot pies. You can now add the filling to the soup bowls/ramekins and secure the crust over the top, scoring it lightly 3-4 times.
You can now bake at 180 degrees C for 18-20 minutes.
Recipe
Equipment
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Saucepan
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Rolling Pin
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2 large soup bowls or ramekins, see notes
Ingredients
For the gluten-free crust
- ½ tbsp ground flaxseed soaked in 1 tbsp water for 15 minutes to make a flax egg
- ¼ tsp salt
- ¾ cup water
- ¾ cup rice flour plus more for dusting
- 1 ½ tbsp coconut oil
For the butternut squash filling
- 3 cups butternut squash peeled and cubed
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 medium red onion chopped
- 1 medium carrot peeled and chopped
- 2 cups shiitake mushrooms
- ½ cup fresh tomatoes diced
- 1 cup plant based milk
- 2 tbsp nutritional yeast
- 1 tsp turmeric
- 1 tsp cumin
- 2 tbsp tamari
- 2 tbsp gluten-free flour
Instructions
Make the gluten-free crust
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Add salt to warm water and bring it to a simmer over a medium heat. Next, gradually add the rice flour to the water and mix, until a clumpy dough forms. At this stage, remove from the heat, allow to cool down for 10 minutes, and stir in the flax egg together with 1 tbsp coconut oil.
-
Transfer the dough to a flat work surface, lightly dusted with more rice flour. Roll out into a thin sheet, around ⅓ inch in thickness. Then, brush with ½ tbsp coconut oil and roll into a tight tube and press the edges towards the centre to make a rough dough ball. Leave to chill in the fridge for 15 minutes, then repeat the rolling out and chilling process two more times (3 times in total), but do not brush with coconut oil the second and third times you roll it out.
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After chilling the dough for the last time, roll it out once again and use the edges of the ramekin or soup bowl that you are using to cut out the circular ‘lids’ for the pot pies.
Make the filling
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You can start making the filling when you put the dough in the fridge to chill for the final time. Start by preheating the oven to 200 degrees C/400 F. Drizzle the peeled and cubed butternut squash with the olive oil and bake in the oven for 20 minutes.
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Meanwhile, sauté the garlic, onion and carrot in a non-stick saucepan for 5 minutes, until the carrot starts to soften. Next, add the shiitake mushrooms and tomatoes, and continue to cook, stirring, for a further 2-3 minutes, until they start to soften.
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Pour in the plant based milk, followed by the nutritional yeast, turmeric, cumin and tamari. Stir everything together.
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When the butternut squash is ready, transfer it to the saucepan and lower the temperature of the oven to 180 degrees C/350 F (in preparation for baking the pies). Add the gluten-free flour and stir for a couple more minutes, until the sauce thickens. It is now ready to transfer into soup bowls/ramekins for baking.
Assemble the pies and bake
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You can now add the filling to the soup bowls/ramekins and secure the crust over the top, scoring it lightly 3-4 times.
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You can now bake at 180 degrees C for 18-20 minutes.
