Curried Squash Pie
Transform your dinner table into a feast of bold flavors with this Curried Squash Pie, a savory twist on classic comfort food. Featuring roasted butternut squash blended with creamy coconut milk, aromatic curry spices, and tender fresh spinach, this pie is wrapped in a buttery homemade crust that’s golden and flaky. Perfect for vegetarians or anyone seeking a satisfying meatless meal, this dish balances earthy sweetness with warm, spiced notes. Ideal for cozy family dinners or as a star attraction at your next holiday gathering, this versatile pie pairs beautifully with a crisp green salad. Ready in just 90 minutes, it's an impressive, wholesome creation that’s as beautiful as it is delicious.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1 medium-sized (about 1.5 lbs) Butternut squash
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 minced Garlic cloves
- 2 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 cups Fresh spinach
- 1 cup Coconut milk
- 2 cups All-purpose flour
- 0.75 cup (1 1/2 sticks) Unsalted butter
- 4 tablespoons Cold water
- 1.5 teaspoons (divided) Salt
- 0.5 teaspoon Black pepper
- 1 large (for egg wash) Egg
- 1 tablespoon (for egg wash) Water
Instructions
Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces.
Place the squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with 0.5 teaspoons of salt. Roast for 25-30 minutes, or until tender. Remove and let cool slightly.
While the squash is roasting, make the pie crust: In a bowl, combine the all-purpose flour, 0.75 teaspoons of salt, and cold unsalted butter (cubed). Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time, mixing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 20 minutes.
In a large skillet over medium heat, add the remaining 1 tablespoon olive oil. Sauté the diced onion until softened, about 5 minutes. Add the minced garlic, curry powder, ground cumin, and ground coriander. Cook for another minute until fragrant.
Stir in the roasted butternut squash and mash slightly with the back of a spoon. Add the coconut milk, spinach, remaining 0.25 teaspoons of salt, and black pepper. Cook until the spinach is wilted and the mixture is creamy. Remove the skillet from heat and allow the filling to cool.
Roll out the chilled pie dough on a lightly floured surface to fit a 9-inch pie dish. Line the dish with the dough, trimming any excess and reserving for decorative use if desired.
Pour the cooled squash mixture into the prepared pie crust, spreading it evenly.
If using, roll out reserved dough scraps to create decorative shapes for the top of the pie. Place the shapes on top of the filling.
Prepare the egg wash by whisking together the egg and 1 tablespoon of water. Brush the egg wash over the crust edges and any decorative shapes.
Bake the pie at 400°F (200°C) for 30-35 minutes, or until the crust is golden brown and cooked through.
Allow the pie to cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 746 mg | 32% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 6.4 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 459 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
