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Roasted butternut squash pie with red pepper & feta

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slice of roasted butternut squash pie on a plate in the garden

Just the perfect late summer recipe! Our butternut squash pie with red pepper and feta cheese is summer on a plate. Delicious eaten hot or cold for a laid back summer meal.

Our roasted butternut squash and red pepper pie is a little slice of late summer on a plate. It’s the best vegetarian pie we’ve ever cooked up!

Filled with beautifully sweet roasted butternut squash, chunky red peppers, and onions. With a tasty twist of peppery watercress and tangy feta cheese.

It’s definitely a vegetarian pie to savour and take your time over. And it’s so easy to make, it really isn’t complicated.

Butternut Squash Pie Ingredients

You’ll need quite a few delicious filling ingredients for our pie, but remember, this is your pie if there’s anything you don’t like or something you like more – then swap things.

  • 1 small butternut squash – peeled and chopped into bitesized pieces. You can buy bags of ready peeled and cubed squash at the supermarket if you prefer.
  • 2 red peppers – chopped into bitesized pieces – red peppers give the pie a sweeter taste than green.
  • 1 onion – choose a medium sized onion – simply peeled and chopped into small wedges
  • 3 cloves of garlic
  • 2 tsp dried oregano – you can use an Italian seasoning mix if you prefer.
  • 2 tsp dried basil
  • salt & pepper – season to you own tastes
  • 3 tbs olive oil – you can use rapeseed oil if you prefer.
  • 1 puff pastry sheet – these are super handy to keep in the fridge at home on standby – they’re ideal for making a quick pie or puff pastry pizzas.
  • 3 handfuls of chopped watercress – you can use baby leaf spinach if you prefer.
  • 150g feta cheese
  • a sprinkling of freshly grated nutmeg
  • 1 egg beaten – choose a medium egg
  • 3 tsp poppy seeds – you can swap these for sesame seeds if you prefer.

How to make butternut squash pie

  • Heat the oven to 200C.
  • Put the squash, peppers, onion and garlic into a roasting tin, drizzle with the olive oil, sprinkle over the oregano, basil and season with salt and pepper. Toss everything together with your hands.
  • Roast in the oven for 25 minutes. When it looks like the picture below remove and leave to chill.
roast squash and peppers for making autumn vegetable pie, easy family food from daisies and pie
  • Once chilled it’s time to start your pie.
  • Put your pastry sheet onto a non-stick baking sheet and cut the pastry sheet with diagonal lines, so you can drape the edges over the filling – like this.
how to make pie plaits, easy family food from daisies and pie
  • Squeeze the garlic from it’s peel and mix into the roast veggies.
  • Then fill your pie, add the chopped watercress, then roast vegetables, then feta, sprinkle over a little freshly grated nutmeg. 
making squash pepper and feta pie, easy family food from daisies and pie
  • Then brush the pastry with egg and fold over the fillings, tucking the ends of the pastry in. 
  • Brush the outside of the pie with egg and sprinkle over the poppy seeds. 
  • Bake in the oven for around 20 minutes or until the pastry is puffy and golden.

Make vegetarian pie your way

  • Try using different types of squash, pumpkin or even sweet potatoes in place of the butternut squash.
  • You could add in more vegetables too if you like, try roasted courgettes – although I would remove the fluffy seeds from the centre to stop the pie from going soggy.
  • Switch the feta for different types of cheese, this would be lovely made with blue cheese or a really strong cheddar. Or for a more Italian vibe, choose mozzarella.
  • Skip the watercress if you don’t like it or switch for baby leaf spinach.
  • You could add a spicy twist to your pie by adding in freshly chopped chillies, candied jalapeños, or even a drizzle of hot chilli sauce.

How to serve vegetarian pie

  • Our pie makes a totally delicious laid back weekend lunch, serve with boiled new potatoes, a big green garden salad or try our homemade slaw – a delicious autumn coleslaw with apples.
  • Perfect for family dinner with fries and dip, and a side of oven baked, buttery corn cobs.
  • Or try taking slices wrapped in greaseproof paper, popped in lunch boxes or taken for picnics. The pie tastes great cold next day – totally delicious.

You might just love our Roasted Vegetable Tart – a delicious vegetarian tart with tangy feta cheese – simple and taste oh so good.

Need some new packed lunch ideas? We’ve lots of delicious recipes here!

More butternut squash recipes to try

  • Butternut Squash & Feta Couscous – a super tasty vegetarian traybake, delicious autumnal vegetables roasted with garlic and herbs and served with flavoured couscous and feta cheese. Easy and delicious!
  • Spiced Squash Seeds – don’t throw the squash seeds away! You can make our delicious spicy squash seeds as a quick, tasty snack.
  • Squash Cake with Cream Cheese Frosting – a sweet and delicious autumnal cake made with squash instead of carrots and served topped with mouthwateringly good orange spiked cream cheese frosting.

Get more tasty feta recipes here

Yield: Serves 6

Butternut Squash Pie

homemade roasted butternut squash pie

The BEST vegetarian pie - just so good!

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour

Ingredients

  • 1 small butternut squash
  • 2 red peppers - chopped into bitesized pieces 
  • 1 onion - peeled and chopped into bitesized pieces 
  • 3 cloves garlic
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • pinch salt 
  • pinch black pepper 
  • 3 tbs olive oil 
  • 1 puff pastry sheet 
  • 100g watercress - chopped 
  • 150g feta cheese 
  • pinch grated nutmeg
  • 1 egg beaten 
  • 3 tsp poppy seeds 

Instructions

  1. Heat the oven to 200C. Put the squash, peppers, onion and garlic into a roasting tin, drizzle with the olive oil, sprinkle over the oregano, basil and season with salt and pepper. Toss everything together with your hands. Roast in the oven for 25 minutes. Once cooked through remove from oven and leave to cool down.
  2. Once the filling is cooled, it's time to start your pie. Put your pastry sheet onto a non-stick baking sheet and cut the pastry sheet with diagonal lines, so you can drape the edges over the filling.
  3. Squeeze the garlic from it's peel and mix into the roast veggies. Then fill your pie, add the chopped watercress, then roast vegetables, then feta, sprinkle over a little freshly grated nutmeg.
  4. Then brush the pastry with egg and fold over the fillings, tucking the ends of the pastry in.
  5. Brush the outside of the pie with egg and sprinkle over the poppy seeds.
  6. Bake in the oven for around 20 minutes or until the pastry is puffy and golden.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 209Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 53mgSodium: 286mgCarbohydrates: 13gFiber: 3gSugar: 4gProtein: 7g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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homemade butternut squash pie. Text "late summer pie - squash and feta"

Sometimes you just want your pie the easy way – check out our Yorkshire Handmade Pie review here (advertisement feature)

Get loads more easy dinner recipes here

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