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Butternut Squash Lentil Pie

—  found in  Food  —

After creating my Sweet Potato Shepherd's Pie I realized that many of you wanted to try a totally plant-based version, which is why I created this Butternut Squash Lentil Pie. It's not exactly a shepherd's pie, since it contains lentils, but interestingly enough, the lentils hold the flavour even better than the meat version. 

butternut squash and spices

This also really surprised Walker who was positive he'd like it better with meat, but he likes the plant-based version even more! Admittedly, I don't cook with a ton of lentils outside of soups (have you tried my Butternut Squash Lentil Soup from The Joyous Cookbook yet?). But, I was so pleasantly surprised by how this lentil pie turned out. The lentils really soaked up all the wonderful spices magically!

ingredients in butternut pie

If you did the Joyous Kitchen Challenge, you may have already tried this recipe because I included it in the guide, but it received rave reviews that I had to share it on the blog with all of you. If you missed JKC this year, it will be back again in January 2021!

Promo Block

You might think that the bottom of the pie is the most memorable part, and while it is indeed incredibly delicious, the butternut squash topping and spices are just as wonderful! I highly recommend you take the time to roast the butternut squash for the topping. It really brings out the squash's natural sweetness makes it oh-so-memorable.

butternut squash

The colours of the bottom of this pie are also so beautiful! We couldn't stop taking photos as you can probably tell!

lentil pie

Once you have the bottom of the pie made, pack it down into a pie plate and then top it with the butternut squash topping. Be sure to take photos because this is a moment for the gram, ha!

lentil pie

Oh yaaaaaah!

lentil squash pie

And now for the recipe...

lentil squash pie

Mains & Sides
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TOPPING
  • 4-5 cups butternut squash, cubed
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp garlic powder
  • 4 tbsp melted ghee or coconut oil*
  • 1/4 cup veggie stock
  • All the cream from a can of full fat coconut milk**
  • Sea salt and pepper to taste
  • Fresh parsley for garnish
BOTTOM
  • 1 cup dry green lentils
  • 2.5 cups water
  • 2 tbsp extra-virgin olive oil
  • 1 small white onion, finely chopped
  • 1 1/2 cups carrots, chopped
  • 1 cup celery, chopped
  • 1 sweet red pepper, chopped
  • 1 cup frozen peas, thawed
  • 1 tbsp dried Italian seasoning
  • 1 tbsp dried rosemary
  • 2 garlic cloves, finely chopped
  • 1 can (156mL / 5.5 fl oz) tomato paste
  • 1 cup veggie stock
Instructions
  1. Preheat oven to 350F (180C).
  2. Rinse lentils under water. Bring pot of 2.5 cups of water and lentils to a boil. Reduce to a simmer and cook lentils until soft (about 25 minutes). All the water should have absorbed or evaporated. If the lentils are cooked and there's still more water to be absorbed, just drain out water and then set aside.
  3. While the lentils are cooking, place butternut squash evenly on a baking sheet. Drizzle with olive oil and bake for 25 minutes or until tender. Once done, set aside.
  4. Transfer butternut squash to a high power blender and add cinnamon, nutmeg, garlic powder, ghee or coconut oil, veggie stock, coconut cream and sea salt and pepper to taste. Blend until smooth and creamy. Give a taste test and add more seasoning if needed.
  5. Now it's time to make the bottom, pie part. In a large fry pan on the stove, heat olive oil and saute onions for 5 minutes. Add carrots, celery, red pepper, peas, seasoning, rosemary and garlic. Add more olive oil if needed.
  6. Next add the lentils, tomato paste and veggie stock. You should have a somewhat pasty texture -- this is normal. Give it a taste test!
  7. Using a 9 inch pie plate, spread bottom mixture on to pan. Then spoon butternut squash topping mixture on top. Place in oven for 25 minutes.
  8. Once cooked, remove from oven and garnish fresh parsley.
  9. This will freeze well so cover it and freeze for up to 2 months or refrigerate for 1 week and reheat in oven as needed. Enjoy!

Notes

Serves 6

NOTE: I have labelled this vegan because I want you guys to be able to easily find this recipe if you're searching "vegan" recipes on my blog. You will see that you can easily use coconut oil in place of ghee -- up to you!

*I prefer the richness of ghee for this recipe but if you want this to be vegan then use coconut oil.

**I used Cha's Organic full fat coconut milk. The cream separates very easily from the liquid making it easy to scoop it out without the need for refrigerating it.The cream should be nice and thick. If it's not thick, use less veggie stock as you don't want the topping to be too liquidy.

lentil pie

This is a whole meal on its own, but you could whip up a quick Dreamy & Creamy Kale Salad to go with this because that would be the perfect side dish to pair with this.

Promo Block

Just before serving this pie, sprinkle from fresh parsley on top because it looks super pretty!

butternut squash lentil pie

Enjoy friends,

Joy xo

5 Comments
Leah Key   •   February 2, 2020

I made this today and it exceeded my expectations. I was eating the squash right from the vitamix before pouring it over the bottom because it was seasoned to perfection and so delicious. Thank you, Joy for another amazing

Reply
Joy McCarthy   •   February 2, 2020

Cheryl Chaffey   •   February 3, 2020

Made this today

Reply

Debra   •   February 4, 2020

Is it gluten free?

Reply
Joy McCarthy   •   February 4, 2020

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100 Real Food, Nourishing Recipes For Everyday Living
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