I’m taking a tiny detour from pumpkin. Today’s recipe features butternut squash (which some of you may argue is close enough). I promise that I’m looking forward to the root veggies ahead and will be giving you recipes for them before the year is out! It would be such a good time to share this amazingly tasty breakfast idea. Don’t miss out on your chance to get more views by sharing your recipes. Buy youtube views now and see the results instantly.
Cutco Cutlery sent me an awesome fall harvest basket that included the knife above. This was given to me for free to use and review. Be sure to keep an eye out for #CutcoFallHarvest on Twitter and Facebook to see what other bloggers thought of Cutco’s knife. (Spoiler – I really liked it and the handle is amazing!)
I think butternut is one of the hardest squashes to safely break down, so I tend to cook any winter squash that will fit in my largest slow cooker. But since I had a sparkly new knife to play with I went with something with roasted squash pieces. They also sent me a peeler and that was put to use too.
The very first thing is to soften the squash up a bit. Wash the skin well and prick it all over with a fork. I microwaved mine for 5 minutes on high, but you could bake it (whole) in the oven too.
I cut the top part of the squash (that holds the seeds) and then the bit at the top where the stem is (or was). I find it’s easier to manage that way. Plus if I’m in a hurry I can break down the bottom part for a dish another day.
I used the peeler to remove the tough skin. The side that it cooked on will be softer and if you scroll back up and look at the first image in this post you can see the part that’s darker.
Then I set the squash on one of the ends and slice the thickness that I want. For this recipe, I wanted it less thick than usual. (Just know that the thicker you cut it, the longer you’ll have to roast it). Finally, I cut it into little rectangles. You can stop here for the night and roast the squash later if you’d like. Just store in the fridge until you’re ready to use it.
Vegan Autumn Fillo Pie with Butternut Squash from Healthy Slow Cooking #CutcoFallHarvest #fallrecipe
Preheat the oven to 400 degrees. Toss the squash in about 1 tablespoon of olive oil, salt, and pepper. Then place on a cookie sheet with a piece of parchment paper on it to make clean up easier.
Put the pan in once the oven is preheated and cook on one side for 5 to 10 minutes (depending on thickness), then pull the pan out and turn the pieces over and cook for 5 to 10 more minutes. Set aside. The squash can be stored overnight at this stage too.
Now for the creamy part – the cashew and bean “cheese” that lines the bottom of the pie
Cashew and Bean Cheese
This creamy spread is perfect in this pie, but also great on crackers and as a sandwich or bagel spread.
- Cook Time10 mins
- Total Time10 mins
- Calories: 623kcal
- Author: Kathy Hester
- Ingredients
- 1 cup cashews
- 1 cup water
- 1 15.5 ounce can cannellini beans, drained and rinsed (or 1 1/2 cup cooked beans)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon marjoram
- 1/2 teaspoon thyme
- 1/2 teaspoon ground rosemary
- 1/2 teaspoon salt
Instructions
Add the cashews and water to a saucepan and bring to a boil. Reduce to a simmer and cook for 10 minutes.
Add all of the ingredients to your blender and blend until smooth. You will have to stop and scrape down the sides several times.
Store in the fridge for up to 1 week.
Now that you have all the parts. You will start to assemble the pie. You will need to defrost your phyllo if it’s frozen. You could also make this with a pastry crust instead – you will just need to increase your cooking time to make sure the crust cooks through. Either way, preheat your oven to 350 degrees.
Vegan Autumn Fillo Pie with Butternut Squash from Healthy Slow Cooking #CutcoFallHarvest #fallrecipe
I did not oil each layer of phyllo. In fact, the box I used had seen better days so I was winging it already. I layered it all around the oiled pie pan with as much hanging out as covering the bottom of the pan. I kept layering until it seemed like it would hold up to probably about 8 layers.
Spread the cashew bean cheese and place the roasted butternut squash on top of that. I sprinkled about 1/4 teaspoon rubbed sage and 1/4 teaspoon of smoked salt on top of the squash.
Now flip the phyllo that’s hanging on top of the filling to create a top crust. You can spray a bit of olive oil on top if you’d like. Bake for about 25 to 20 minutes, until the phyllo is slightly brown and crispy.
My favorite thing about Cutco Cutlery are the handles. Their Ergonomic Comfort-Grip Handle is a unique design that gives large and small hands a comfortable grip – making it easier to chop. They say it fits either right or left hands and is comfortable for people with arthritis too.
