This Lentil and Squash pie is a perfect and super cosy recipe for fall. Warm, tasty and nutritious it will give you a special cuddle every bite you take.
Questa ricetta è disponibile anche in italiano.
The UK, the land that has been hosting me for the last 5 years, is indeed the land of pies. Whether they are encased in pastry or covered with fluffy mash, pies always find a way to warm the hearts of the Brits.
This recipe is kind of a twist from a veganised version of the very famous and National favourite cottage pie.
I wanted to combine both taste and nutritious elements so we can have a proper and a well balanced meal.
One of the ingredients you cannot possibly go wrong with during this season is indeed squash.
Its sweet and soft feeling makes it a perfect food to be consumed with pulses.
Brown lentils are my choice of pulses for this cosy recipe; their marriage with squash, in particular butternut squash, is simply ideal both taste and nutrition wise.
On top of this tasty bed of brown lentils and butternut squash we have one of the most humble yet very common and adored vegetables: a fluffy and delicious potato.
The Lentils
You can use either canned or dried lentils.
If you're cooking the lentils yourself, here's an heads up.
1. Rinse the lentils in some running water to get rid of any impurities.
2. Bring to a boil the lentils in abundant cold water with some bay leaves, garlic cloves and a little piece of kelp (for a nutrient boost, especially iodine and other minerals).
3. As soon as the water reaches the boil lower the heat and simmer for 30-35 minutes, until the lentils are tender.
4. Season with salt and turn off the heat.
For this recipe you will need around 100 grams of dried lentils.
If you have any leftover lentils or you're planning to boil more on purpose, here's an idea on how to turn them into a fantastic meal, check this Gluten Free Lentil Meatballs recipe.
The Squash
For this recipe I've used butternut squash mainly because it's one of my favourite ingredients to work with, as you can probably guess from these other ideas you can find on this blog:
- Butternut Squash, Cranberries and Brussel Sprouts Lasagna
- Giant Couscous Stuffed Butternut Squash
- Homemade Butternut Squash Ravioli
- Lentil and Squash Savoy Cabbage Rolls
If you cannot find butternut squash at your local market, you can easily substitute it with any squash or pumpkin, or even with sweet potatoes.
The Pie
The base of this pie will be a flavourful mixture of both lentils and squash with spices and gravy.
The filling will be then be covered with some boiled potato slices and topped with a sprinkle of breadcrumbs to enclose the juicy and cosy filling.
To make this pie fully gluten free you can substitute the breadcrumbs with gluten free breadcrumbs or ground vegan friendly corn flakes.
If you like this idea and you want to save this recipe for later, feel free to PIN the following image.
Lentil & Squash Pie Recipe
Ingredients:
250 gr (1 can) Lentils - 100 gr if using dry Lentils
500 gr Butternut Squash
250 gr Potato (1 Large)
100 ml Red Wine
1 Onion
2-3 Garlic Cloves
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Breadcrumbs
½ tablespoon Gravy Granules (or ½ tablespoon Cornstarch+1 pinch Veg Stock Granules)
1 ½ teaspoon Sage
1 teaspoon Chili Flakes
½ teaspoon Nutmeg
Salt
Pepper
Method:
1. Cube the butternut squash, slice the onion and finely chop the garlic. Add to a large pan or wok and sauté on medium heat with olive oil, salt and pepper until caramelized.
2. Pour the wine in and allow the alcohol to evaporate for 2-3 minutes.
3. Add the spices and ½ cup of water. Simmer until the squash is tender (15-20 minutes, depending on cubes size).
4. Add the lentils and the gravy granules or corn starch & veg stock powder, stir well and heat until the liquid starts to thicken. Turn off the heat and set aside.
5. In the meantime brush well the potato skin with water. Pierce the skin with a fork and microwave for 5-7 minutes at 800W.
6. Cut the potato into 3-4mm slices (caution, it might be super hot!)
7. Fill the bottom of a tray or mono portion pots with the lentil and squash mixture, cover with potato slices and top with some bread crumbs and a drizzle of olive oil.
8. Bake in a 180°C (350°F) preheated oven for 15 minutes, or until the potatoes are golden brown.
9. Serve with additional gravy, if you like, and a glass of good red wine.
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