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Butternut Squash “Pies”

Delicious personal-sized pot pies.

25 min cook | 2 servings | 15 min prep

Ingredients

  • packet of filo or strudel dough 1 na
  • small butternut squash
  • cubed 1 na
  • whole wheat breadcrumbs 0.5 cup
  • vegan cream cheese with herbs 1 tbsp
  • margarine 2 tbsp
  • salt and pepper
  • to taste 1 pinch

Directions

  1. Preheat oven to 175°C.
  2. Sauté cubed squash in a little water until soft. It doesn't have to be too soft
  3. this step is just to shorten the baking time.
  4. Remove from heat
  5. purée or blend together with the margarine until smooth and and stir in the cream cheese and breadcrumbs. Season to taste.
  6. Prepare the dough as stated on the package.(Here's what I did: I moistened a kitchen towel
  7. put it onto the table and covered it with another dry kitchen towel. I spread out one sheet of dough
  8. lightly greased it and put another sheet on top. I put on the filling and covered with another sheet of dough
  9. greased it and put the last sheet on top.)
  10. Using a spoon
  11. put the puréed squash onto the dough in as many portions as you like (I made 4) and cover with sheets of dough.
  12. Now cut around the little heaps of filling and - with greased or wet hands - fold over the dough to get round shaped pies.
  13. Put on an oiled baking sheet and brush the pies with a tiny amount of oil or soy milk so that thy don't get too dry dur

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