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Spicy Butternut Squash Pie

I could eat butternut squash every single day.

Not only is it sweet, comforting and creamy, but butternut squash is also packed with fibre, antioxidants and anti-inflammatory nutrients. Winter squashes like butternut squash are especially high in beta-carotene, which the body converts into Vitamin A to maintain our skin, mucosal tissues, vision and immune health.

I usually use squash for soups like this one, but this soufflé-like pie was totally addictive. It tasted really rich, decadent and creamy, with a subtle hint of spices. You could certainly add more heat if you wanted, but I liked the spices hovering in the background.

While this dish would be a crowd-pleaser around the holidays, it’s easy enough to whip up for a weekday dinner and pairs nicely with a salad or some roasted vegetables.

You could change the flavour combinations here, too. Oregano, parsley, thyme and basil would be delish; a cumin, coriander, fennel and turmeric combo would work well, too.

Spicy Butternut Squash Pie

This Recipe is :



  • 1 small butternut squash, cut into cubes (I got about 2 1/2 cups from mine)
  • 2 tbsp olive oil
  • 1 tbsp ground chia, mixed with 1/4 cup water
  • 1/4 tsp ground chili powder
  • 1/8 tsp cayenne powder
  • 1/2 tsp paprika
  • 1/4 tsp Himalayan salt


  • Steam the squash in a vegetable steamer for about 15 minutes, or until it can be easily pierced with a fork. Allow it to cool slightly.
  • In a food processor, blend the squash with the olive oil, chia and spices. Taste and adjust seasonings if necessary.
  • Bake at 350 degrees F for 30-35 minutes, until top is dry and lightly browned.






Sondi Bruner is holistic nutritionist, freelance writer and food blogger who can't stop dreaming about what to create in the kitchen. She believes that fresh, whole foods contain tremendous power and are the key to feeling healthy, energetic and joyful. You can find her blogging about plant-based, gluten-free and dairy-free recipes at The Copycat Cook.



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