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    Home > Vegan Thanksgiving Recipes

    Savory Vegan Butternut Squash and Kale Pie

    Posted: Nov 15, 2021 ยท Updated: Mar 25, 2022

    Jump to Recipe Pin Recipe
    Image of pie with inlay text that says "savory vegan butternut squash kale pie"

    A hearty, veggie-packed Vegan Butternut Squash and Kale Pie for your holiday table.

    This vegan kale and butternut squash pie has it all--it's filling, comforting, delicious and healthy. The filling is made of cubes of seasonal and fresh butternut squash and healthy kale. On top is a flaky, layered vegan sourdough pie crust (you can use a regular pie crust) that rises a mile high! Your guests won't be able to hold back from digging into this pie. The filling is gluten-free and the pie is soy-free and can be nut-free.

    Overhead shot of a slice of vegan butternut squash pie with kale and cashews on a white plate with fork and partial view of full pie in background.

    Here's a holiday meal that's satisfying, clean, delicious and won't cling to your waist for months and years to come: a gorgeous and savory Vegan Butternut Squash and Kale Pie.

    This is truly a healthy pot pie. The filling of seasonal butternut squash cubes, kale and onions, with optional cashew nuts, is so tasty, it almost overshadows that crispy, flaky and golden vegan sourdough pie crust. The crust, of course, has the goodness of sourdough to keep your belly happy.

    This is one of my favorite pot pies and it's one I make all winter long, not just for the holidays. It always gets lots of compliments, even from the carnivores and the veggie haters. ๐Ÿ™‚

    Table of Contents
    • Why you'll love this Vegan Butternut Squash and Kale Pie
    • Ingredients
    • How to make Vegan Butternut Squash and Kale Pie
    • Tips and substitutions
    • Storing the vegan butternut squash kale pie
    • Related recipes
    • Savory Vegan Butternut Squash and Kale Pie

    Why you'll love this Vegan Butternut Squash and Kale Pie

    • It's delicious. The savory stuffing of kale, onions and butternut squash is garlicky and flecked with aromatic sage and rosemary. The crust is flaky, crispy and so tasty everyone will be digging in hungrily.
    • It's easy to make. The filling is super easy to put together and takes just minutes. I use precut butternut squash cubes to keep chopping to a minimum. And while I did use my homemade vegan sourdough pie crust in this recipe, you can use a storebought puff pastry crust with equally good results. You can also try my homemade whole wheat vegan puff pastry crust, which has half the fat.
    • It's healthy. Most of us don't care enough for healthy around the holidays but why not if you can combine healthy with tasty? Butternut squash and kale are both health superstars, and they are both so delicious you simply can't go wrong.
    Front shot showing the crispy layers of vegan sourdough puff pastry and kale butternut filling.

    Ingredients

    • 1 recipe vegan sourdough pie crust (Makes two crusts). Or use two sheets of storebought puff pastry or my vegan whole wheat puff pastry crust.
    • 1 tablespoon extra virgin olive oil. Or use avocado oil or another vegetable oil.
    • 1 heaping tablespoon garlic. Minced or crushed.
    • 1 medium onion.
    • 2 pounds butternut squash, cubed.
    • ยฝ pound lacinato kale. Any kale is fine.
    • ยผ cup raw cashews. This is optional and you can leave out if nut-free.
    • 1 tablespoon sage + 1 tablespoon rosemary. You can sub with oregano, thyme and/or marjoram.
    • ยฝ teaspoon red pepper flakes
    • Salt and ground black pepper to taste.
    • 4 oz vegan mozzarella cheese shreds.

    How to make Vegan Butternut Squash and Kale Pie

    • Heat a large skillet. Add olive oil and garlic and let the garlic cook, stirring, until aromatic and lightly colored.
    • Add the onions to the skillet along with salt and ground black pepper to taste. Saute for a few minutes until the onions have softened.
    Garlic sauteing in olive oil.
    Onions in skillet with garlic.
    • Add the kale to the pot and cook until it has wilted. Add the butternut squash cubes along with the cashews, herbs and red pepper flakes. Mix well.
    • Continue cooking for a few minutes, stirring frequently, until the butternut squash cubes are slightly tender but not fully cooked. They will continue cooking in the oven. Set the filling aside to cool.
    Kale cooking in skillet.
    Butternut squash kale cooking in pot.
    • Set a rack in the lowest position in the oven. Preheat the oven to 400 degrees Fahrenheit.
    • Roll out one pie or puff pastry crust and line a 2 ยฝ or 3 quart baking dish with it. Tuck any overhanging dough underneath at the edges.
    • Pour in the kale and butternut squash filling and spread it around evenly. Top with the vegan cheese shreds. Place the baking dish in the fridge while you roll out the top crust.
    Pie crust in baking dish.
    butternut squash kale stuffing cheese shreds in baking dish.
    • Place the top crust over the kale-butternut filling and fold in any overhanging dough. Crimp the edges with a fork and cut vents in the top crust to help any steam escape. Place the baking dish on a baking sheet.
    • Bake the pie in the preheated oven for 50 minutes to an hour. The butternut squash should feel tender and a knife should go cleanly through, or give more time.
    • Let the pie stand for 15 minutes before serving.
    Overhead shot of vegan sourdough pie crust.
    Baked vegan butternut squash kale pie
    Overhead shot of a slice of vegan kale butternut squash pie on white plate with partial view of full pie with ladle in background.

    Tips and substitutions

    • To make the pie nut-free, leave out the cashews. You can use pumpkin seeds, if you wish, but they are not necessary.
    • You can use another leafy, like spinach, in this recipe, although keep in mind that spinach will reduce considerably so you will need more of it. The kale also has a toothsome texture, which spinach won't have.
    • For more protein in this pie, you can add cubes of baked tofu or a 14 oz can of beans like white beans or chickpeas. Do adjust the seasoning if you use beans and make sure the filling tastes good to you before you put it in the pie.

    Storing the vegan butternut squash kale pie

    • You can make the filling up to two days ahead and refrigerate.
    • The crust can also be made ahead. You can freeze the crust dough for up to three months, then thaw and roll out for the pie.
    • The baked pie can be covered and refrigerated for up to three days. Reheat in oven so the crust crisps back up. For longer storage, wrap tightly in two layers of freezer wrap and freeze. Thaw and reheat before eating.

    Related recipes

    • Vegan Pot Pie
    • Vegan Mushroom Pot Pie
    • Vegan Tikka Masala Pot Pie
    • Vegan Bean and Potato Pot Pie
    • Vegan Tater Tot Stuffing
    Vegan butternut squash and kale pie in baking dish with a portion on a white plate.
    Overhead image of a slice of vegan butternut squash kale pie in white plate

    Savory Vegan Butternut Squash and Kale Pie

    This vegan kale and butternut squash pie has it all--it's filling, comforting, delicious and healthy. The filling is made of cubes of seasonal and fresh butternut squash and healthy kale. On top is a flaky, layered vegan sourdough pie crust (you can use a regular pie crust) that rises a mile high! The filling is gluten-free and the pie is soy-free and can be nut-free.
    5 from 3 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Main Course
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Vegan Butternut Squash and Kale Pie
    Prep Time: 20 mins
    Cook Time: 50 mins
    Total Time: 1 hr 10 mins
    Servings: 8 servings
    Calories: 320kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Equipment

    • Large skillet
    • 2ยฝ to 3 quart baking dish
    • Baking sheet

    Ingredients 
    US Customary - Metric

    • 1 recipe vegan sourdough pie crust (recipe makes two crusts. Can use regular pie crust or storebought crust or 2 sheets of puff pastry)
    • 1 tablespoon extra virgin olive oil
    • 2 heaping tbsp garlic (minced or crushed)
    • 1 medium onion (finely chopped)
    • 2 pounds butternut squash (cut in ยฝ-inch dice)
    • ยฝ pound lacinato kale (or any variety of kale)
    • ยฝ cup raw cashews
    • 1 tablespoon sage (use 1 teaspoon if using dry)
    • 1 tablespoon rosemary (use 1 teaspoon if using dry)
    • ยฝ to 1 teaspoon red pepper flakes
    • 4 oz vegan mozzarella cheese shreds
    • Salt and ground black pepper to taste
    Prevent your screen from going dark

    Instructions

    • Heat a large skillet. Add olive oil and garlic and let the garlic cook, stirring, until aromatic and lightly colored.
    • Add the onions to the skillet along with salt and ground black pepper to taste. Saute for a few minutes until the onions have softened.
    • Add the kale to the pot and cook until it has wilted. Add the butternut squash cubes along with the cashews, herbs and red pepper flakes. Mix well.
    • Continue cooking for a few minutes, stirring frequently, until the butternut squash cubes are slightly tender but not fully cooked. They will continue cooking in the oven. Set the filling aside to cool.
    • Set a rack in the lowest position in the oven. Preheat the oven to 400 degrees Fahrenheit.
    • Roll out one pie or puff pastry crust and line a 2 ยฝ or 3 quart baking dish with it. Tuck any overhanging dough underneath at the edges.
    • Pour in the kale and butternut squash filling and spread it around evenly. Top with the vegan cheese shreds. Place the baking dish in the fridge while you roll out the top crust.
    • Place the top crust over the kale-butternut filling and fold in any overhanging dough. Crimp the edges with a fork and cut vents in the top crust to help any steam escape. Place the baking dish on a baking sheet.
    • Bake the pie in the preheated oven for 50 minutes to an hour. The butternut squash should feel tender and a knife should go cleanly through, or give more time.
    • Let the pie stand for 15 minutes before serving.

    Recipe notes

    • To make the pie nut-free, leave out the cashews. You can use pumpkin seeds, if you wish, but they are not necessary.
    • You can use another leafy, like spinach, in this recipe, although keep in mind that spinach will reduce considerably so you will need more of it. The kale also has a toothsome texture, which spinach won't have.
    • For more protein in this pie, you can add cubes of baked tofu or a 14 oz can of beans like white beans or chickpeas. Do adjust the seasoning if you use beans and make sure the filling tastes good to you before you put it in the pie.
    • You can make the filling up to two days ahead and refrigerate.
    • The crust can also be made ahead. You can freeze the crust dough for up to three months, then thaw and roll out for the pie.
    • The baked pie can be covered and refrigerated for up to three days. Reheat in oven so the crust crisps back up. For longer storage, wrap tightly in two layers of freezer wrap and freeze. Thaw and reheat before eating.

    Nutrition

    Calories: 320kcal | Carbohydrates: 36g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Potassium: 643mg | Fiber: 4g | Sugar: 4g | Vitamin A: 15473IU | Vitamin C: 59mg | Calcium: 115mg | Iron: 3mg
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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