Ingredients

• 4-5 cups butternut squash, cubed TOPPING
• 2 tbsp extra-virgin olive oil TOPPING
• 1/2 tsp ground cinnamon TOPPING
• 1/4 tsp ground nutmeg TOPPING
• 1/2 tsp garlic powder TOPPING
• 4 tbsp melted ghee or coconut oil* TOPPING
• 1 can (400mL) full fat coconut milk** TOPPING
• Sea salt and pepper to taste TOPPING
• 1 cup dry green lentils BOTTOM
• 2.5 cups water BOTTOM
• 1 small white onion, finely chopped BOTTOM
• 1 1/2 cups carrots, chopped BOTTOM
• 1 cup celery, chopped BOTTOM
• 1 sweet red pepper, chopped BOTTOM
• 1 cup frozen peas, thawed BOTTOM
• 1 tbsp dried Italian seasoning BOTTOM
• 1 tbsp dried rosemary BOTTOM
• 2 garlic cloves, finely chopped BOTTOM
• 1 can (156mL / 5.5 fl oz) tomato paste BOTTOM
• 1 cup veggie stock BOTTOM
• Fresh parsley for garnish TOPPING

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, coconut milk 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!