Name: Butternut Squash Dinner Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 cup almond flour; 1 cup arrowroot powder or tapioca flour; Pinch of salt; 2 Tbsp. extra virgin olive oil; 1 large egg or chia-flax egg; 1 large butternut squash (baked and seeds scooped); 1 lb. ground turkey; 8 oz. shredded cheddar; Avocado oil; White pepper (to taste); Pinch sea salt; 1/3 cup green onions (chopped); 1/3 cup canned chiles (diced)

This butternut squash dinner pie is a comforting and flavorful dish that’s perfect for fall. Sweet butternut squash, savory ground turkey and creamy cheese combine over a flaky crust with warm fall spices for a truly satisfying meal. Best of all, the recipe is easily customizable for meat-free eaters. Simply replace the turkey with hemp seeds and the shredded cheddar with your favorite vegan cheese variety. As the finishing touch, top with your choice of sliced almonds, avocado, parsley or fresh basil. Whatever you choose, this casserole is sure to become a family favorite.

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Butternut Squash Dinner Pie

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 10

Calories 321 kcal

Author Maura Knowles

Ingredients

Crust

1 cup almond flour
1 cup arrowroot powder or tapioca flour
Pinch of salt
2 Tbsp. extra virgin olive oil
1 large egg or chia-flax egg

Filling

1 large butternut squash baked and seeds scooped
1 lb. ground turkey
8 oz. shredded cheddar
Avocado oil
White pepper to taste
Pinch sea salt
1/3 cup green onions chopped
1/3 cup canned chiles diced

Optional: 1 tsp. cinnamon

Optional: ¼ tsp. nutmeg

Optional toppings: Hemp seeds, sliced almonds, avocado, parsley or fresh basil

Instructions

Crust

Preheat oven to 350 degrees F. Lightly grease casserole dish with avocado oil.
In small bowl, beat egg or make chia-flax egg.
In medium bowl, combine dry ingredients, then add egg and oil. Mix well.
Rub oil on hands to avoid sticking, and knead mixture into a ball. Spread out evenly into dish.
Bake 8 to 10 minutes.

Filling

Keep oven preheated at 350 degrees F.
In blender or mixing bowl, mash or puree cooked butternut squash flesh.
In medium skillet, heat avocado oil and add ground turkey. Add salt, pepper, green onions, Ortega chiles and optional cinnamon and/or nutmeg.
Transfer cooked meat mixture and cheese to squash mash and mix together.
Transfer mixture to prepared casserole dish and top with hemp seeds and sliced almonds
Bake 15-20 minutes or until it starts to bubble.
Top with optional garnish.

Recipe Notes

To make a vegan version, substitute hemp seeds for ground turkey and vegan cheddar shreds for shredded cheddar.
Grab these ingredients and more at Vitacost.