This Butternut Squash Brussels Sprouts Pie is autumn nestled on a crust of mashed potatoes.
It has a creamy tofu filling that’s studded with pieces of butternut squash and Brussels sprouts. It’s a show stealer and so easy to make!
This is another in my series of posts sponsored by the Idaho Potato Commission. I love potatoes and they make a perfect pie crust. What a versatile veggie!
This is a Great Dish to Bring to a Thanksgiving Dinner or any Autumn Potluck
It’s Thanksgiving day, do you know what you’re having for dinner? If not, or for some reason your plans changed, I have a fun and easy dish you can make without going to the store. This is the last-minute Thanksgiving main course of your dreams!
Or maybe it’s before or after the big meal – this is an all-in-one dinner that the whole family will love. It might even get some confirmed Brussel sprouts haters to give it a try!
Can I Make Substitutes for the Veggies?
For this Mashed Potato Crusted Butternut Squash Brussels Sprouts Pie you’ll need potatoes, butternut squash (or sub another orange vegetable like carrots), Brussels sprouts (or another green veggie like kale), and a container of silken tofu in your pantry.
If you can’t eat tofu or soy, you could try using Just egg and turning it into a vegan quiche, or sub even more mashed potatoes.
How Do You Make a Mashed Potato Crust?
After you cook up the Idaho® Potatoes, mash them to make the crust. Then pat a thick layer of the mashed potato in your oiled pie pan.
Be sure to take the time to build up the sides of the crust because it will shrink a little during cooking.
Next, you cook the crust so it’s sturdy and can handle the filling. This crust is great with a vegan egg filling or even with veggies tossed in a vegan cheese sauce.
How Do You Make a Tofu Custard?
I like to use silken tofu with nutritional yeast, and a little chickpea flour, and enough liquid to blend.
You could make it with other herbs or even add a little kala namak to make it taste eggy.
More Fall Recipes to Try
- Brussels Sprout Butternut Squash Curry w/ IP Wheat Berries
- Vegan Butternut Squash Okra Gumbo
- Gluten-free Vegan Teff Stuffing with Roasted Butternut Squash and Candied Cranberries
- Vegan Slow Cooker Lasagna with White Beans and Pumpkin Tofu Ricotta
Mashed Potato Crusted Butternut Squash, Brussels Sprouts, and Tofu Pie
This fun pie is the perfect dish to bring with you to a Thanksgiving gathering. Nestled on a crust of mashed potatoes is a creamy tofu filling that’s studded with pieces of butternut squash and Brussels sprouts. It’s a show stealer!
Ingredients
Roasting Ingredients:
- 1 1/2 cups diced butternut squash
- 2 teaspoons olive oil, (leave out to make oil free)
- 1/4 teaspoon rubbed sage
- 1/8 teaspoon each of salt and pepper
Crust Ingredients:
- 2 cups diced cooked Idaho® Potatoes, drained
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- A few tablespoons water, if needed
Saute Ingredients:
- 1 tablespoon olive oil, or dry saute to make oil-free
- 1/2 small onion, minced
- 1 1/2 cups quartered and sliced Brussels sprouts
- 1/4 teaspoon rubbed sage
Tofu Filling Ingredients:
- 1 12.03-ounce package firm silken tofu
- 3 tablespoons chickpea flour
- 2 tablespoons olive oil, or use water to make oil-free
- 2 tablespoons nutritional yeast
- 1 tablespoon water
Instructions
- Preheat your oven to 350 degrees, line a small baking sheet with parchment paper, and oil a 9-inch pie pan.
- Toss the butternut squash, olive oil (if using), and sage, with salt and pepper. Spread onto prepared baking sheet and cook 15 to 20 minutes or until soft. Stir at least once while cooking.
- Mash the cooked Idaho® Potatoes, nutritional yeast, salt, and pepper together with a potato masher or a large fork. If the potatoes are too dry to mash properly, add water a tablespoon at a time until the mixture is creamy.
- Spread the mashed potato mixture into your pie pan. Make the side walls of the crust fairly thick and bring them up to the top of the pan. Then use a spatula to even out the bottom of the crust.
- Bake the crust for 30 to 35 minutes, until it just begins to brown. If the crust puffs up, you can just press it down with a spatula.
- Heat the olive oil in a medium saute pan and saute the onion until translucent. Then add the Brussels sprouts and sage and saute another 5 minutes, until the sprouts begin to soften. Set aside.
- Add all the tofu filling ingredients to your blender and blend until smooth. Spread the filling over the baked mashed potato crust.
- Carefully mix the roasted butternut squash with the sauteed Brussels sprouts.
- Using a large spoon, evenly distribute the veggies on top of the tofu filling.
- Press the veggies into the filling just enough to keep them anchored.
- Bake for 35 to 40 minutes or until the tofu filling is set.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 265Total Fat 16gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 225mgCarbohydrates 24gFiber 5gSugar 3gProtein 10g
Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information, including the exact ingredients you use, into the nutritional calculator your Dr. recommends.
in2insight says
Happy Thanksgiving!
Made this last minute when noted that we had all that was needed, and so happy I did.
This was wonderful!
Ended up roasting the brussel sprouts and onion with the butternut to save a pan, and loved the results.
Also added some S&P to the tofu batter.
Thank you for the great recipe!
Kathy Hester says
I’m thrilled that you liked it!
Robert Ogden says
This looks so good. We grew butternut squash this summer and have plenty left, so we are going to try this recipe in the next few days. Thanks for sharing.
Jasmine says
This was really delicious! I did have one question, it seemed to take me a long time to prepare, is there any steps of this recipe I could do ahead? I would love to have this more often, but I don’t normally have this much time to make it.
Janne Swearengen says
Can this be prepared ahead (say a day), refrigerated and reheated? This looks so good! Am thinking of making it for a Thanksgiving gathering.
Kathy Hester says
It sure can!
Michelle Giroux says
I have a hard time to peel Raw swuashDo you think the squash could be backed and spread over the tofu and then just add the other ingredients?
Kathy Hester says
That would work fine.
Becky Striepe says
Kathy! This pie has so many of my favorite things in it! I need to make it for my family, for sure.
Dianne says
This looks incredible! It would be perfect for Christmas dinner, too!
Margot says
Tried this and it was delicious
JoAnn M Lakes says
I’m going to make this using my air fryer. If it starts to look a bit dry on top, I plan to cover with foil until set. Do you have any other ideas?
Carla Sokol says
If I prepared this ahead of time (i.e. one day or 2 in advance), should I wait to cook the entire dish until the day I want to serve it or should I cook it and reheat the final product?
Kathy Hester says
I would cook it ahead and reheat on the day.