Butternut Squash and Mushroom Pie
This tasty autumnal butternut squash, mushroom and pesto pie combines the rich, buttery sweetness of roasted butternut squash with the earthy depth of mushrooms, all wrapped in a flaky, golden crust and topped off with a dollop of aromatic pesto. It’s a hearty, plant-based pie that’s perfect for this coming Autumn season, whether you’re hosting a cozy dinner party or just looking for a nutritious weeknight dinner.
What you need for your butternut squash and mushroom pie
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medium butternut squash
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dried oregano
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large onion
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mushrooms
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rapeseed oil
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pesto
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cannellini beans
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low-salt vegetable stock
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vegan crème fraîche
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ready rolled puff pastry
How to make butternut squash and mushroom pie
How to make butternut squash and mushroom pieBefore you get started making your pie, preheat the oven to 200°C (400°F).
Then prepare the butternut squash by chopping up into bite sized cubes. You could also swap this out for other squashes, like pumpkin or even sweet potato.
Add the chopped squash to a large roasting dish, and toss with a drizzle of olive oil, dried oregano and season with salt and pepper.
Next add this dish to the preheated oven, and bake for approximately 30 minutes until just tender. To make sure it’s cooked evenly, toss and turn half way through.
While your squash is roasting (start about halfway through the roasting time), heat a little oil in a frying pan. Then add the onion and cook for a few minutes until slightly softened. Now throw in the mushrooms with a pinch of sea salt, and fry on a medium heat for about 5 minutes until the mushrooms are reduced and golden brown.
This recipe is flexible, so you can use other vegetables such as courgettes, carrots, broccoli, kale, or cauliflower (though I would roast this with the squash). You can also try swapping out for a vegan chicken.
Now it’s time to add the pesto, beans and stock. Stir them in to combine in the pan and cook for a further 5 minutes. Then stir in the vegan crème fraîche (you could use yoghurt or coconut creme if that’s what you have to hand but I use Oatly).
Your butternut squash should be ready, so remove this from the oven and add into the pan along with everything else. Leave the oven on, ready for your pie once it’s assembled. Make sure to taste to check the seasoning. 
Now it’s time to assemble your pie! Add the pie filling you just prepared into a 28x22cm rectangular gratin dish.
Take your puff pastry out of the fridge (it’s important to work with it while it’s cold), and carefully place the puff pastry on top of the filling, cutting around the edge to fit. Seal along the edges, and feel free to crimp using your fingers. I also like to use the extra puff pastry cuttings to make a sweet design for the top. This time I cut some pastry into leaves, but you could get creative with different shapes and designs!
Finally brush with the top with a little non-dairy milk, make a small steam hole with a knife in the centre. Bake in the oven for 20-25 minutes until golden brown and enjoy how as a cosy weeknight meal. 
In the mood for vegan pie?
Butternut Squash and Mushroom Pie
Ingredients
- Medium butternut squash (peeled and chopped into bite sized chunks)
- 1 tsp dried oregano (or dried mixed Italian herbs)
- 1 large onion (finely chopped)
- 250 g mushrooms (chopped )
- 2 tbsp olive oil
- 3 tbsp pesto ((sub for harissa for nut free just reduce the amount to 1 tbsp))
- 400g tin can cannellini beans (drained and rinsed)
- 125 ml vegetable stock
- 3 tbsp vegan crème fraîche (can substitue for yoghurt or coconut cream)
- Salt & pepper
- 1 sheet of ready rolled puff pastry (Jus-Rol is accidentally vegan )
- Non-dairy milk (to brush on top)
Instructions
- Start by preheating the oven to 200°C (400°F).
- Toss the butternut squash with half of the oil, dried oregano. Season with salt and pepper and add to in a roasting dish. Bake in the preheated oven for approximately 30 minutes until tender, tossing halfway through.
- Halfway through the squash roasting, get started on your other filling. Heat the remaining oil in a frying pan, then add the onion and cook for a few minutes until slightly softened.
- Next add the mushrooms and a pinch of sea salt. Fry the mushrooms on a medium heat for about 5 minutes until they are reduced and golden brown.
- Add the pesto, beans and stock, and stir to combine and cook for 5 more minutes. Stir in the vegan crème fraîche. Add an extra tbsp of pesto or crème fraîche if it needs it.
- Your roasted butternut squash should be ready now, so remove from the oven and add to the pan and check the seasoning of your filling. Then place the filling in a 28x22cm rectangular gratin dish.
- Lay the puff pastry on top of the filling in the dish, cutting and sealing all around the edges. You can crimp the edges if you like and add decoration with the extra cutting sof pastry. Finally brush with a little milk, make a steam hole with a knife in the middle and bake in the oven for 20-25 minutes until golden brown.
Video
Notes
- Swap the pesto out for harissa or make your own homemade pesto with pumpkin seeds for a nut free option.
- You can make this pie seasonally by altering the vegetables in the pie. Try different vegetables that are in season for late Autumn, Winter and early Spring.
Nutrition
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27 comments
Lucy
I loved this pie so much! It was so simple to whip up and tasted like fall! I will be making it again
Lorraine
I will be making this on Sunday Madeline and will be sending a photo hope it turns out as good as yours. Will be swapping the pesto for harissa.
Madeleine OliviaAuthor
Let me know if you like it and definitely send me a pic!
Chris Oliva
Is it advisable to make this recipie a day before eating , more flarvorfull?
Jackie Trineer
This was so delicious! I will definitely make this again. I will also be sharing this recipe with my daughter in Vancouver. I served it in puff pastry party shells.
I’m sorry that I forgot to snap a picture before we devoured it.
Madeleine OliviaAuthor
Love this thanks Jackie! Hope your daughter loves it too!
Karen Cooley Jennings
Making this weekend! Thank you SO much for adding the nutrition information. Greatfully appreciated.
Mia
This was absolutely glorious, just made this for myself and my partner and we both just agreed we’re so happy we have another portion each to have tomorrow!! Our shop didn’t have vg crème fresh, yog or coconut cream so just used a lil coconut milk that wasn’t separated and it came out perfect still 🙂
Nina
Delicious!!
Kathy Fournier
Hello from Canada. I have made this recipe and everyone loved it. I’m going to make it again in a few days and was wondering if you have any suggestions for what to serve with it? Also can I add green peas or anything else to bulk it up a bit. Thank you for your suggestions!
Madeleine OliviaAuthor
A green salad would be delicious! OR some green grilled or roasted vegetables. But I usually eat it alone. Green peas would be a lovely and delicious addition!
Sue Russell
This pie is so easy to make and absolutely delicious
Madeleine OliviaAuthor
Thank you Sue!
Madeleine OliviaAuthor
Thanks so much Sue!
Mia
Made this recipe at least 5 times now. It’s absolutely delicious. Was never a pure veg pie person before and I’m not a convert! Love this pie.
Aruna
So comforting and yummy
Madeleine OliviaAuthor
Thanks Aruna!
Elieska
This is DELICIOUS! Like I’ve said that out loud like 5+ times when eating this for the first time. I even did a little happy dance, that’s how good it is! Considering making this our Christmas dinner main course (I’m from the Netherlands, we don’t have traditional christmas courses, so everything that feels cosy and special qualifies as christmas food to me)
Madeleine OliviaAuthor
Aww this made ME do a little happy dance! I’m so happy you loved it!
Valentina
About to make this recipe! I will report back, it looks absolutely delicious!
Madeleine OliviaAuthor
Enjoy!
Anna
I love this recipe! I substituted beans for tofu and it’s perfect for a cold autumn evening! So easy as well and really delicious!
Gill
Love this recipe!
Sarah N
This is a delicious pie. I have made it multiple times for my family, and for non vegan guests who loved it and immediately asked for the recipe. An absolute winner!
Paula
Loved this! I did have to double the amount of pesto to get enough flavor, I don’t know if perhaps my pesto was not very good quality or something.
Paula
Made this last night – we LOVED it! Will def make it again!
Carey
It was quite nice and can be adapted to other vegetables etc. I will make it again. However, I wish people would be more realistic and honest about preparation times. It always takes much longer!!!