Butternut Squash and Sweet Potato Crumble Pie

Victoria Dwek Victoria Dwek
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Tender roasted sweet potatoes and squash layered between a ready-made Gefen Gluten Free Pie Crust and a sweet crumble topping. Watch 4 amazing things for more inspiration on easy ways to fill up those pie crusts, even on Passover.

8
Easy Vegetarian Pescatarian Gluten Free Low Fat Passover Parve

Contains: Tree nuts

Directions

Make the Pie

  1. Preheat oven to 425°F. Grease two baking sheets.

  2. Toss butternut squash and sweet potatoes with oil (or spray with cooking spray) and salt and spread over the baking sheets (there should be space between the pieces). Bake for 30–35 minutes.

  3. Prepare the crumble. In a medium bowl, combine ladyfinger crumbs, nuts, sugar, and oil.

  4. Lower oven heat to 350°F. Fill crust(s) with butternut squash and sweet potato (depending on the size of your vegetables, it will fill one or two crusts). Top with crumble and bake for 30 minutes.

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1 Comment

Karen Poll •

Crumble What kind of crumble would you make here for a non-Pesach version of this recipe?

Victoria Dwek •
Reply to Karen Poll

I've used Gefen's Cookie Crumbs (it's in a cylinder container that looks like bread crumbs, but they're sweet) as an even swap for the crushed ladyfingers