A comforting baked squash pie with a tender whole-grain spelt crust and a creamy seed-based filling. Mild, savory, and satisfying as a main dish or hearty lunch.

Yield: 3-liter (about 3.2-quart) oven dish | Prep: about 30 min | Freeze: yes | Total: about 60 min

Ingredients

Pie Dough

• 5 dl (2 cups) 100% whole-grain spelt flour
• 2 dl (0.85 cup) coconut flakes
• 2 dl (0.85 cup) water
• 1 tsp salt

Filling

• 1.5 kg (3.3 lb) fresh squash
• 1 onion
• 2 garlic cloves

Stuffing

• 3 dl (1.25 cups) water
• 1 dl (0.4 cup) sunflower seeds
• 1 dl (0.4 cup) cashew nuts
• 1 tbsp herb salt
• 2 tbsp psyllium husk flakes, or 1 tbsp psyllium husk powder

Instructions

Pie Dough

1. Preheat the oven to 200°C (390°F) using the convection fan setting.
2. Finely grind the coconut flakes in a blender or coffee grinder.
3. Combine the spelt flour, ground coconut flakes, salt, and water in a bowl and mix into a dough.
4. Roll the dough into a rectangle and place it in an oven-safe dish of about 3 liters (3.2 quarts).
5. Prick the bottom and sides with a fork to release air during baking.
6. Bake for about 10 minutes, then remove from the oven.

Filling

1. Grate the squash, finely chop the onion, and press the garlic.
2. Add the squash, onion, and garlic to a pot of about 4 liters (4.2 quarts).
3. Cover with a lid and cook over medium heat, stirring frequently at first and occasionally once the squash releases its juices, until soft. No additional water is needed.

Stuffing and Assembly

1. Add the water, sunflower seeds, cashew nuts, and herb salt to a blender.
2. Blend until completely smooth.
3. Pour the blended stuffing into the pot with the cooked squash and mix thoroughly.
4. Stir in the psyllium husk until evenly distributed.
5. Preheat the oven again to 200°C (390°F), convection fan setting.
6. Transfer the filling to the pre-baked pie shell.
7. Bake for about 25 minutes.
8. Let cool slightly before serving.