Make this vegan butternut squash pie for a centrepiece, then check out our vegan shepherd's pie, vegan pastry, vegan wellington, vegan nut roast and more vegan roast recipes.


  • 2 tbsp vegetable oil
  • 2 onions, finely chopped
  • 2 cloves garlic, crushed
  • thumb-sized piece ginger, peeled and grated
  • 2 tsp cumin seeds
  • 2 tsp ground coriander
  • 2 x 400g tins chickpeas, drained and rinsed
  • 1 butternut squash, deseeded and cut into 2cm cubes (700g prepared weight)
  • 2 tbsp harissa
  • 400ml vegetable stock
  • 150g spinach
  • steamed greens or salad, to serve


  • 500g plain flour, plus extra for dusting
  • ½ tsp ground turmeric
  • 250g vegan baking block, cubed
  • 2 tbsp plant milk


  • STEP 1

    For the pastry, whizz together the flour, turmeric, plant block and a pinch of fine sea salt in a food processor until the mixture looks like damp breadcrumbs. Add 3-4 tbsp of ice-cold water and pulse again until it comes together into a ball. Cover and chill.

  • STEP 2

    Heat the oil in a deep frying pan over a medium heat and fry the onions for 10 minutes until soft. Stir in the garlic and ginger, and fry for another 2 minutes. Add the spices and toast for a few seconds until fragrant, then stir in the chickpeas, squash, harissa and stock. Cover and simmer for 25-30 minutes or until the squash is tender. Stir in the spinach, season well and cook for 5 minutes until the spinach has wilted and the sauce has thickened. Remove from the heat and leave to cool.

  • STEP 3

    Heat the oven to 190C/fan 170C/gas 5. Cut off a third of the pastry and set aside. Roll out the remaining pastry on a lightly floured worksurface to the thickness of a £1 coin. Use it to line a 23cm springform cake tin, leaving the excess overhanging the rim. Spoon in the filling. Roll out the remaining pastry into a 23cm circle, then use a little of the plant milk to attach it to the pastry base. Crimp the edges to seal and trim any excess using a serrated knife. Brush with the remaining milk and cut a steam hole in the top. Bake for 40-50 minutes or until the pastry is golden and crisp, and the filling is piping hot throughout. Leave to cool in the tin for 10 minutes, then remove to a serving plate and cut into wedges.

Discover more easy vegan meal ideas

Vegan Mac and Cheese Recipe


Anna Glover profile
Anna GloverSenior food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings