Creamy butternut squash tastes just as good as pumpkin in this classic holiday pie recipe. And it's vegan friendly too!
I just love the holiday season - it's the ultimate time of year for food bloggers. It's the time to break out all our pumpkin spice recipes and bake all the sweet treats - guilt free!
And while I love myself a big slice of vegan pumpkin pie, I'm also a big fan of this alternative. A vegan butternut squash pie!
I love cooking with butternut squash! I actually find it easier to work with than a traditional pie pumpkin. And it tastes every bit as good. Maybe even better!
Cooking the Butternut Squash
You have two options for this recipe - one is the completely homemade way and the other is a little bit of a cheat.
For the 100% homemade version, you'll roast the butternut squash from scratch!
To do this, you simply cut the squash in half lengthwise. Scoop out the seeds. Place it in a baking dish cut side up with a bit of water (about ¼" will do it!). Then bake it for 45-60 minutes at 375 degrees Fahrenheit, until it's fork tender.
Easy enough. But what about the shortcut version?
I hear you. I could use more shortcuts in my life too. So here's a little secret. Most grocery stores carry pre-mashed butternut squash in the refrigerated section - just like mashed potatoes. And some even carry a canned mashed butternut squash that is shelf stable.
Either one of these will work just fine! Just make sure that butternut squash is the only ingredient on the label - you don't want any sweeteners or other flavorings.
More Vegan Holiday Recipes
If you love this vegan butternut squash pie, be sure to check out my complete Vegan Thanksgiving eCookbook, and these other tasty ideas:
Vegan Butternut Squash Pie
- Preheat the oven to 350 degrees F.
- Combine the pumpkin or squash pulp in a food processor with the remaining ingredients (except the crust, of course). Process until velvety smooth.
- Pour the mixture into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool completely.
- To serve, cut the pie into 8 wedges; if you'd like, top each with a swirl of Vegan Whipped Cream.