Olive Magazine
Potato, Squash and Sage Pie Recipe

Potato, squash and sage pie

Published: March 25, 2015 at 3:08 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This recipe for potato, squash and sage pie may take a little longer, but it's super easy and packed full of delicious flavours. It's a great option for a veggie Sunday meal.

  • Vegetarian

Try this potato, squash and sage pie, then check out our vegetable pie, vegetarian quiche, vegetarian wellington and other vegetarian recipes.


  • butter
  • 1 large onion, halved and finely sliced
  • 500g floury potatoes, peeled
  • 500g butternut or squash, peeled
  • ½ a small bunch chopped sage
  • 50g gruyère, grated
  • 50g parmesan (or veggie alternative), grated


  • STEP 1

    Heat the oven to 190c/fan 170c/gas 5. Heat a large knob of butter in a pan and cook the onions until completely softened.

  • STEP 2

    Thinly slice the potatoes and squash in a food processor or on a mandolin. Melt another knob of butter and brush a 18cm non-stick springform cake tin all over.

  • STEP 3

    Line the bottom and sides of the tin in neat, alternating layers of potato and squash. This will be your top when you turn it out so make it pretty.

  • STEP 4

    Add a layer of squash, onion, sage and cheeses. Dot some butter over the layer. Repeat the layering until everything is used. Cover with foil then put on a baking tray and bake in the oven for 2 hours or until tender. Leave in the tin for 10 minutes then turn out and cut into wedges. Serve with salad.

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