elana's pantry

Squash “Pie”

This dish is really more of a soufflé, though in my house it has come to be known as the cherished “Squash Pie.” This morning my dear friend Amado called looking for this recipe for his Thanksgiving feast.

Squash "Pie"
Serves: 8
  1. Rub squash with a dab of coconut oil
  2. Place cut side down on a metal baking sheet
  3. Bake squash in the oven at 350° for 40-60 minutes, until soft
  4. Scoop squash out of skin, discarding skin
  5. Place squash in food processor with butter (or oil), eggs, vanilla, cinnamon, nutmeg and salt
  6. Puree until smooth and creamy
  7. Place in a 9-inch tart pan or a casserole dish and bake at 350° for 40 minutes
  8. Serve

This recipe is my take on Sally Fallon’s “Butternut Squash Purée.” I wasn’t planning on including it in my Thanksgiving Menu, however, when Amado called begging for it, I decided it was a must. This delicious warm squash dish can be made dairy-free and is another great comfort food for the chilly season.


  1. Kristin says

    I made this last night and I have to say that it is so freaking amazing! I have never had butternut squash before and this is my first time cooking with it. It tastes exactly like a pumpkin pie minus the crust and I almost ate the entire batch. Will be making this again soon. Is there anyway that I can omit the oil completely? Just trying to get the calorie counts a little lower. Thanks for adding squash to my very short list of veggies I love!

  2. Yael says

    Ack! Also, what is the best way to reheat the whole pan of squash pie? This is intended for Friday night’s seder.

  3. Yael says

    I have made this recipe so many times, and it’s one of my all-time favorite side dishes. My mother in law wants me to bring this for the seder…only there will be 20 people. I think two “pies” will be enough, *but* all she has are 8×8 square Pyrex dishes. I have never made this in anything but a Pyrex pie dish. Would such a square dish work? Two of them? If so, how do I guess the baking time? (I think all the 9×13 dishes are already earmarked for the heavy kugels…but maybe I can persuade her to give me one, if a 9×13 would make more sense for the squash pie?)

  4. maria zeitz says

    Hi Elana,
    I was wondering if any sweetener could be added to this pie. Noticed there wasn’t any added to the recipe.
    Maria Zeitz

  5. Stephanie m. says

    I made this today and can’t get enough of it! How delicious!!! I will definitely make this time and time again. Even my 14 month old scarfed this down like there’s no tomorrow!

  6. Susie says

    I made a savory version. YUM!

    I used sweet apple chicken sausage, lightly sauteed red onion and mushrooms to line the bottom of the dish. I put shredded cheese on top of that and then the squash mixture (salt, nutmeg and black pepper as seasoning). Baked up nicely! Thanks!

  7. AnnaMaria Morgan says

    Thank you for sharing your healthy recipes. Besides being gluten free and many are vegan, they are innovative, delicious and easy to make. I plan on making your squash pie as my husband especially loves this veggie (or is it a fruit?). Happy Thanksgiving!

  8. Laura says

    I’m going to make this for my seder. Do you think I can bake the squash and puree it a day in advance, refrigerate it and then bake the pie the next day? Or should I make the recipe completely, refrigerate and reheat? Thanks!

  9. says

    Thank you for posting this recipe! After trying a frozen organic souffle and convincing my 3 year old it was cake, I wanted to figure out how to make it on my own. This recipe fit the bill – not to mention costing far less than the frozen, single serving souffle.

  10. Sam says

    I made this the other day with sweet potatoes (about 6 medium sized) instead of squash and it turned out beautifully.

    Thanks Elana!

  11. Erica says

    I made this last night for Passover and it just did not work – first time an Elana recipe failed me. There was no fresh squash in my market so I used 2 – 1 lb. bags of frozen butternut squash, which I cooked first. The pie did not take form, was complete mush. I was expecting something more along the carrot kugel and that did not happen. Was 2 bags of sqash 2 much?

    • elana says


      This is one of my easiest recipes. If you make it with the recommended ingredients it will work.

      Let me know if you decide to make it again using baked squash rather than frozen squash (which is far too wet to work in a recipe of this sort).

      Elana :-)

      • lori says

        what about pre-cubed squash from Costco– bake that– will that be equivalent to fresh ones in the oven??? (after reading the frozen squash comment, a bit skeptical…)

        come down to Denver soon!!!

  12. Natalia says

    Hi Elana, I’m not able to use grapeseed oil, which other oil would be best to substitute with: coconut or olive oil?

  13. says

    Elana’s site is more about foods that are naturally good for you without being, refined, artificial, or processed and leaving everything good in it that g-d intended. Not so much about counting calories or fat content(forgive me Elana if I’m out of line or wrong here). here is a link to a calorie calculator though if you really want to know… http://caloriecount.about.com/cc/recipe_analysis.php

  14. PrimalMan says

    Elana, giving this one a try tonight, but with fresh squash from out of my garden. Looking forward to it!

  15. Freedom says

    Hey Elana,
    I’m curious why you use yacon for a molasses flavor, instead of just using molasses? Am I dim and missing something?

  16. says


    Thanks for your comment. This is actually more of a soufflé than a pie, so it’s best to spoon it out of the serving dish rather than try to slice it –as you found, that won’t really work.

    When done it will have begun to brown around the edges and the top will crack a bit.

    How’s things out there?


  17. ~M says

    How do you know when the pie/souffle is done? Mine developed a thin crust and the edges got darker, but I couldn’t take a wedge out. If you could post a photo next time you make this dish, I think that might be helpful. However, what I did eat was very tasty! And my younger brother, who is highly skeptical of vegetables, was fooled by the natural sweetness of the butternut squash. Keep up the great work, Elana!

  18. says

    Wendy -Not sure if that would work or even be necessary for this recipe. If you decide to experiment, please let us know your results.

    Ian -Thanks!

  19. says

    hey wendy, I recently made this pie for thanksgiving, except I substituted sweet potato for squash & used flax seed instead of egg. it worked.

    1 egg = 1 Tbl flax seed blended with 3 Tbl water.

    I used coconut water to blend the flax, it sweetened the pie nicely.

  20. wendy says

    great looking recipe! i saw on your faq you mention using flax for egg. do you think flax seed/water or egg replacer would make a good enough substitute for eggs for a pie texture/taste? i’ve done ok baking with these substitutes, but haven’t tried either on pie. thanks!

  21. Tammy says

    Reporting back–I finally made those Hubbard squash pies yesterday, this time adapting a friend’s recipe with yours. I don’t have yacon (I will look for some a.s.a.p., thanks!) so I put in a 1/2 tsp. of molasses along with 3/4 cup agave, to substitute for a dark brown sugar flavor. It tasted just like Thanksgiving pumpkin pie! Here’s what I did:

    2 cups Hubbard squash, cooked & sieved
    3 eggs, beaten
    3/4 cup agave syrup
    1/2 tsp. blackstrap molasses
    3/4 cup milk (dairy, almond, soy, etc.)
    1 tsp. cinnamon
    1 tsp. ginger
    1/2 tsp. ground cloves
    1/4 tsp. nutmeg

    Beat eggs with agave. Add to squash and beat well. Stir in molasses and spices. Pour in milk and combine. Grease a 9″ pie plate. Bake @ 350F for 60-75 minutes, or until a knife comes out clean.

    I was afraid the tiny bit of molasses might trigger a glycemic reaction (prediabetic reactive hypoglycemia–I fall asleep), but not even a yawn! I might try a tsp. next time.

    Ian, I wish I had all those ingredients. I have coconut flour, so I’ll try your crust recipe with that. Thanks!

  22. says


    I’m not sure as I’ve not measured it out. I use 2 medium butternut squash each time I make this –I would guess that is about 4-7 cups pureed. What would your guess be?


  23. says

    IAN -Thanks so much for sharing your pie crust with all of us! I’m sure this will help many people.

    Tammy -I would try adding some yacon syrup, that’s what I use to give my dishes a darker molasses flavor and maybe a bit of agave too.

  24. Tammy says

    I made this both with and without a crust the other day, and it was good, but we are missing that dark flavor that dark brown sugar or molasses gives to a pumpkin/squash pie. I found a hubbard squash today and will make more pies with it. Do you have any wild guesses as to what might darken the flavor without adding sugar?

    Thanks, I love your blog.

  25. says

    hey elana, so I made REALLY good pie crust today! very simple & high in protein.

    3/4 C Quinoa flour
    2 Tbl Millet flour
    2 Tbl Brown Rice Flour
    2 tsp buckwheat flour
    3/4 tsp xanthan gum
    1 Egg
    1/4 C Oil (I used olive & coconut)
    1/4 C water
    dash of salt

    *combine all dry ingredients& mix. Add the oil, egg & water. Blend all the ingredients well. spread in pie pan and poke MANY holes in the base & edges of crust using a fork (i must have done hundreds), Bake at 375 for 20-30 min or until it gets to your desired crispiness.

  26. says


    I think it is worth a try to substitute the squash with sweet potato, though am not sure how it would come out. I have a gluten free crust recipe, though as you saw, it is made with almond flour, I’m not sure that coconut flour would work that well for a crust as it is so fluffy. If you do try it out though, please let us know how it goes.


  27. IAN says

    elana, this sounds simple & easy. I have a very limited diet & was wondering if I could sub the squash with sweet potato? thanksgiving is coming up and I would love to be able to make a gluten-free/vegan sweet potato pie, do you have a crust recipe that would go well with this? I saw one that uses almond flour… unfortunately, I cant have them at the moment so I’m searching for another alternative that is simple, maybe using coconut flour (??)

    thanks for all you do!

  28. says


    Thanks for you comment! This is my younger son’s favorite dish as well. He can eat almost the entire thing in one sitting.


  29. says

    Cannot. Get. Enough.

    This is my new favourite recipe. I have made it six or seven times in the last month.

    It’s surprising that it doesn’t need sweetener.

    So smooth and delicious. I’m craving some right now.

  30. Louella says

    Thank you Elana for providing us with your gluten-free recipes. Have you ever cooked with oat flour, brown rice flour, soy flour, or with flax
    seed flour? Can you provide us with recipes using these flours? Thanks again for the recipes. I have not tried any of them yet but I did print out quite a few of them so I will be trying some of them soon.

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