Go Back

Vegan Butternut Squash Pasties

These amazing and easy to make Vegan Butternut Squash Pasties is one of my favourite autumn cozy comfort food recipes. It is packed with delicious fall flavours and scents. Think sage, garlic, smoked paprika, thyme and creamy butternut squash all enveloped in golden crispy dough. Yum. 
This mouthwatering vegan pasty is what Fall is all about…even though it’s almost too delicious to be legal. 
Course Dinner
Cuisine American
Keyword vegan
Prep Time 40 minutes
Cook Time 20 minutes

Ingredients

  • 1 Butternut Squash
  • cups (200g) Carrots
  • 1 tsp dried Chili Flakes
  • 2 tbsp Smoked Paprika
  • 2 tbsp Olive Oil
  • 4 cloves Garlic
  • 1 Yellow Onion
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 1 tsp Fresh Sage chopped
  • 1 tbsp Nutritional Yeast optional
  • 3 tbsp Tomato Paste
  • 1 pack 500g Vegan Puff Pastry or pizza dough

Instructions

  • Preheat oven to 400F (200C).
  • Deseed the butternut squash and cut it into 8 wedges. Place the squash on a baking tray covered in baking paper. Season with olive oil, 1 tablespoon smoked paprika, salt and chili and toss together until all the squash is coated with seasoning. 
    Bake the squash in the oven for 35-40 minutes, turning them halfway through.
  • Next, peel the onions and garlic and carrots and throw them into a food processor. Process until they are finely chopped (they should be close to resembling a mince). 
    Heat a large pan with olive oil and add the minced carrot mix. Fry for around 10 minutes or until the onions and carrots are soft. Season with salt, smoked paprika, dried thyme, dried oregano, chopped sage and nutritional yeast (optional) and combine. 
    When the butternut squash is done, remove from the oven and carefully remove the skin without burning yourself. Mash the squash and add to the carrot mince. Stir everything together to combine and add extra seasoning if needed. 
  • Next, roll out the pastry dough on a floured surface and cut into 6 equal pieces. Put a large spoonful of the squash/carrot filling on each piece of pastry and dampen the edges of the dough lightly with cold water. Fold the dough into a traditional pasty shape and crimp the edges of the dough with a fork. 
    Place the pasties on a baking sheet lined with baking paper and brush the pasties lightly with olive oil. Bake in the oven for 20-25 minutes or until the pasties are golden on the outside.
    Serve hot and enjoy.

Notes

Note: this recipe is freezer friendly.
For a lightened up more low-calorie version, use pizza dough instead of puff pastry