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"

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Servings 8



  • Rub squash with a dab of coconut oil
  • Place cut side down on a metal baking sheet
  • Bake squash in the oven at 350°F for 40-60 minutes, until soft
  • Scoop squash out of skin, discarding skin
  • Place squash in food processor with butter (or oil), eggs, vanilla, cinnamon, nutmeg and salt
  • Puree until smooth and creamy
  • Place in a 9 inch tart pan or a casserole dish and bake at 350°F for 40 minutes
  • Serve
Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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.


57 responses to “Squash “Pie””

  1. Does anyone know approximately how many cups of cooked squash are in a “medium” butternut squash? It may seem like I’m overthinking it but it stresses me out every time I make this recipe :)

      • Hi, my daily loves your recipes fir all occasions! Thank you!
        Did you determine how many cups of puréed squash in this recipe?
        It’s one of our favorites. My whole family makes it but it’s been hit or miss sometimes because of the exact amount of squash. ‍♀️‍♀️

        • Angela, oh golly, I’m going to guess 2 medium butternut squash have around 3 cups of pureed squash in them, but not sure :-)

  2. Hi Elana- I want to make this for Seder tomorrow night but since I can’t use butter since we are having meat- have you ever tried this with margarine or would you recommend coconut oil instead?
    BTW- LOVE your site! It’s the very first one I’ve been recommending to people as soon as they say they need to eat paleo or gluten free for the last 6 years! Thanks for all the great recipes!

    • Allison, yes that is listed as an option in the ingredients. Thanks so much for letting me know you LOVE my website, I’m so glad that you are enjoying it :-)

  3. I’m making this for the Seder tomorrow night. Can I bake it ahead and reheat or do I have to make it right before eating? I’m traveling to someone’s house and oven time may be limited so I’d prefer to bake ahead and reheat if that would work. Also, since I’ve been asked not to use butter (kosher issues), I will use coconut oil but I’m concerned the coconut taste might be overpowering. I have extra virgin coconut oil in the house. Do I need to worry about this? Thanks, Elana, love all your recipes.

    • Andi, Feel free to make this with coconut oil. I’m guessing that reheating won’t be a problem. I’m so happy to hear you are loving all of my recipes and I hope your Pesach is wonderful :-)

  4. This was the first time I made a butternut squash pie. I used the squash I grew in my garden. It was so incredible that even my picky 6 years old ate the whole piece, then asking for more. Thanks for such simple yet healthy recipe!

    Now I have only pumpkins in my garden. Will it work using pumpkins for this recipe? If I use pumpkin, do I need to make adjustment to make it work? So far I haven’t been able to find a pumpkin pie recipe without added sweetener.

    • Pinky, I haven’t tried that so not sure. Here’s a link to my Vegan Pumpkin Pie recipe. It contains 1 tablespoon of maple syrup, but if you read through the post you’ll see that I’ve successfully made it without that:


      I’m so glad to hear that the Squash Pie was incredible!

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Recipes » Cooked Veggies » Squash “Pie”