Butternut Squash & Sweet Potato Pie

Ever since I learned how to make my own pastry dough, it became pie city in my kitchen. My husband and I both love pies and as it turned to be so super easy to make from scratch, we always have one in the fridge.

I, as I’m sure I mentioned before, am not a morning person. It takes me time to properly wake up, and the only thing I want for breakfast is coffee. Big cup of coffee.

That makes brunch my very favourite meal – late enough to not disturb my coffee time but not too late so that I crave dinner, and best brunch food for me are Pancakes and Pies!

This butternut squash & sweet potatoes pie is a delightfully creamy, yummy, semi-sweet, fantastic dish for a perfect brunch. Or dinner. Or party. Basically, always. Just top with a fresh green salad and you’re all set.


For pastry recipe check out:
For the filling:

350 gram half baked butternut squash – see Tips
150 gram half cooked sweet potatoes – see Tips
½ cup chopped shallots onion
20 gram butter
1 tbsp olive oil
1/4 tsp ground nutmeg
¼ tsp cinnamon
3/4 cup (150 ml) heavy cream
1 large eggs
Salt & pepper to taste
50 gram grated cheddar cheese


Pre-heat the oven to 180℃ Fan / 400℉ / Gas Mark 6.

In a hot pan melt 10 gram butter with olive oil.

Cube the butternut squash and the potatoes to small-ish cubes and fry in the buttered\oiled pan.

Seasons with cinnamon, salt and pepper and leave to fry on high heat until brown.

Remove from pan and set aside.

To the same pan add 10 gram butter and the shallots, fry for a couple minutes.

Put the Butternut squash & potatoes back and mix all together, fry on low heat for few more minutes. Set aside to cool completely.

Beat the eggs with the cream, season with salt & pepper, add nutmeg and the grated cheese.

Pour the cream mixture on the veggie’s mixture and mix lightly to not break the veggies cubes.

Pour into the pastry base, topped with the grated Parmesan.

Bake 24-46 minutes in pre-heated oven.


For half-baked butternut squash, check out this Recipe.

To get half-cooked potatoes – set potatoes in boiling, pre-salted water. Allow to simmer until a fork goes in easily. Wash with cold water.

You can substitute the pastry with any other, store bought just as good.

This pie works great with white potatoes as well – see recipe for Butternut squash & White potatoes pie.