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Healthy butternut pumpkin pie

Healthy butternut pumpkin pie

Look up the recipe for our butternut squash chilli first, then use it to make this vegetarian pie. You could even use up leftover mashed potato too to make this recipe even quicker.
Serves: 4
Time to make: 40 mins
Hands-on time: 10 mins

Variations

Swap kale for any vegetables you have in the freezer, such as carrot, sweetcorn or peas, or a mixture.

HFG tip

Keep batches of leftover mashed potato in the freezer for an instant pie topping.

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