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I could eat butternut squash every single day.

Not only is it sweet, comforting and creamy, but butternut squash is also packed with fibre, antioxidants and anti-inflammatory nutrients. Winter squashes like butternut squash are especially high in beta-carotene, which the body converts into Vitamin A to maintain our skin, mucosal tissues, vision and immune health.

I usually use squash for soups like this one, but this soufflé-like pie was totally addictive and might be my new go-to for using squash. It tasted really rich, decadent and creamy, with a subtle hint of spices. You could certainly add more heat if you wanted, but I liked the spices hovering in the background.

While this dish would be a crowd-pleaser around the holidays, it’s easy enough to whip up for a weekday dinner and pairs nicely with a salad or some roasted vegetables.

I’m thinking I could change the flavour combinations here, too. Oregano, parsley, thyme and basil would be delish; a cumin, coriander, fennel and turmeric combo would work well, too.

What kind of flavours would you use to jazz this up?

Spicy Butternut Squash Pie
Inspired by Elana’s Pantry
gluten-free, dairy-free, vegan, vegetarian, soy-free

1 small butternut squash, cut into cubes (I got about 2 1/2 cups from mine)
2 tbsp olive oil
1 tbsp ground chia, mixed with 1/4 cup water
1/4 tsp ground chili powder
1/8 tsp cayenne powder
1/2 tsp paprika
1/4 tsp Himalayan salt

Steam the squash in a vegetable steamer for about 15 minutes, or until it can be easily pierced with a fork. Allow it to cool slightly.

In a food processor, blend the squash with the olive oil, chia and spices. Taste and adjust seasonings if necessary.

Bake at 350 degrees F for 30-35 minutes, until top is dry and lightly browned.

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