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Cheesy Vegetarian

Roasted Butternut Squash Salad

I’m here to argue that salad isn’t just for the summer! This roasted butternut squash salad is the perfect salad to enjoy in the autumn or winter, with warm ingredients that make it feel hearty, but still light (is that an oxymoron?).

A portion of roasted butternut squash salad in a bowl with red onion and arugula.

Just like with all of my other salad recipes, this butternut squash salad contains plenty of yummy bits. I’m not here for a bowl that’s 99% lettuce – I need flavour! Texture! Nutrition! And this salad has a bit of everything.

As well as warm roasted veggies, this salad has toasted pine nuts, a touch of lemon, and finely grated goat cheese. As you toss the cheese through the salad, it coats the warm veggies and brings a touch of its tangy, salty flavour to the entire bowlful. Just wonderful.

⭐ How to Serve this Butternut Squash Salad

This salad could function as either a side dish, or as a meal in its own right.

If you’re using it as a side, this recipe would easily serve two people, alongside a tasty vegetarian protein option, or some pasta, or any other meal that needs a little something extra.

Alternatively, it makes a great light lunch – it makes a generous plateful for one person. It’s probably not filling enough to be your main meal of the day, but it was a lovely lunch to munch on while I was working.

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🥗 Ingredients and Substitutions

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

Ingredients for roasted butternut squash salad laid out with text overlay.
  • butternut squash – I chopped up about half of a medium-sized fresh squash. You can buy it pre-chopped if you’re short on time.
  • red onion
  • arugula (rocket)
  • pine nuts
  • hard cheese – I used a hard goat’s cheese, but any similar cheese would be great, e.g. a vegetarian parmesan-style cheese.
  • dried oregano (or similar dried herbs – whatever you like best)
  • garlic
  • lemon (I used fresh lemon, but a bottle of lemon juice will also work)

You could easily add extra ingredients to this butternut squash salad, or swap out any of the ingredients you’re less keen on. Since the butternut squash and red onion are roasted together for this salad, any other vegetables that can roast up at the same time would be an easy addition. For example:

  • mushrooms
  • eggplant (aubergine)
  • bell peppers
  • canned chickpeas

You could also add any other raw ingredients that sound good – this really is an adaptable recipe! Some pecans, diced apples, dried cranberries, pumpkin seeds, or any other fun mix-ins would all work well here.

Becca’s Top Tip

This autumnal salad is great eaten straight away, while the roasted veggies are still warm. However, any leftovers are just as good eaten cold from the fridge the next day!

📹 Recipe Video





Overhead shot of a portion of roasted butternut squash salad in a bowl with red onion and arugula.

🖨 Printable Instructions

A portion of roasted butternut squash salad in a bowl with red onion and arugula.

Print

Roasted Butternut Squash Salad

Roasted butternut squash salad is a great autumn / winter salad, with goat cheese and pine nuts, and heaps of flavour.
Course Light lunch, Side Dish
Diet Gluten Free, Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 people
Calories 246kcal
Author Becca Heyes

Ingredients

  • 340 g (~ 3/4 lb) butternut squash
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1 small red onion
  • 2 cloves garlic, unpeeled
  • 1/2 tsp dried oregano (or mixed herbs)
  • 1 Tbsp pine nuts
  • 1 large handful fresh arugula (rocket)
  • 30 g (~ 1 oz) hard goat’s cheese, finely grated
  • 1 Tbsp fresh lemon juice

Instructions

  • Heat the oven to 190°C (Gas Mark 5 / 375°F).
  • Remove the peel from the butternut squash – a peeler usually works well, unless the skin is particularly tough (in which case, use a knife). Cut the squash into bitesized dice (1-2 cm pieces), and lay them out on a baking tray. Toss with some olive oil, and sprinkle with a little salt. Roast for around 15 minutes, until slightly softened.
    Diced roasted butternut squash on a baking tray.
  • Peel and slice the red onion. Cut one end from each garlic clove, but leave them otherwise unpeeled. When the butternut squash has roasted for about 15 minutes, add the onion and whole garlic cloves to the tray, and sprinkle with the dried oregano. Return the tray to the oven for a further 10 minutes.
    Diced butternut squash and red onion on a baking tray.
  • Toss the vegetables, then add the pine nuts, and return to the oven for a final 5 minutes. The squash should be tender and the pine nuts should be just starting to brown.
    Roasted butternut squash, red onion and pine nuts on a baking tray.
  • Remove the garlic cloves from their skins (they should squeeze right out), and mash the cloves a little with a fork. Add everything to a bowl, along with the arugula, grated cheese, and a squeeze of lemon juice. Mix well to combine.
    Butternut squash salad in a mixing bowl.
  • Serve warm, or store in the fridge until needed, and serve cold.
    A portion of roasted butternut squash salad in a bowl with red onion and arugula and goat cheese.

Video





Nutrition

Serving: 1side portion | Calories: 246kcal | Carbohydrates: 25.7g | Protein: 8.4g | Fat: 14.1g | Saturated Fat: 3.7g | Cholesterol: 10mg | Sodium: 832mg | Potassium: 730mg | Fiber: 4.6g | Sugar: 5.7g | Calcium: 288mg | Iron: 2mg

💭 Recipe FAQs

Can I use a different kind of squash?

Yes – if you can’t find butternut squash, then any other winter squash will also work, including pumpkin, or even sweet potato.

How should I store any leftovers?

Store any leftovers in an airtight tub in the fridge for up to 3 days. If the warm and cold ingredients are already mixed together, then it’s tasty served cold. If you’ve kept the warm and cold ingredients separate, then you can reheat the warm ingredients before mixing and serving.

Can I make a vegan winter salad?

The only part of this recipe that’s not vegan is the goat cheese. If you’d like to make a vegan salad, you can skip the goat cheese, but make sure you add some extra flavour with a different ingredient instead – such as some fresh herbs, or your favourite vegan dressing.

🥗 Other Salad Recipes

Healthy Vegetarian Recipes
A portion of roasted butternut squash salad in a bowl with red onion and arugula.

Roasted Butternut Squash Salad

Extra special tabbouleh salad with halloumi and olives.

Extra Special Tabbouleh Salad with Halloumi

Peach and mozzarella salad with homemade croutons, tomatoes and pumpkin seeds.

Peach and Mozzarella Salad with Rocket

A bowlful of chickpea pasta salad with black olives and arugula.

Chickpea Pasta Salad with Pesto (20 Minute Meal!)

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Cheesy Vegetarian

Homity Pie (Cheesy Potato and Leek Pie)

If you’re not familiar with homity pie, let me introduce you:

Homity pie is a traditional British recipe, which is essentially a cheesy potato and leek pie. It’s just the sort of thing we Brits do perfectly – simple ingredients, combined to make incredible comfort food. Say what you like about British food, but it’s hard to argue with buttery sautéed leeks, cheesy crushed potatoes, and a flaky shortcrust pastry case.

A slice of homity pie (cheesy potato and leek pie).

I’m not going to lie, this homity pie is a bit of a labour of love. It’s not a quick weeknight meal like most of my recipes – this cheesy pie is definitely one to save for a special occasion (it would be perfect for a vegetarian Christmas dinner!).

Since cooking this pie takes a bit of time and patience, don’t try to cook it against the clock. Give yourself plenty of leeway – perhaps an afternoon where you’ve not got much else on. That way, it doesn’t matter if the potatoes have to sit for a little while so you can finish cooking the leeks, or if the pastry case is ready to fill before the filling is actually cooked – you can just potter away at your own pace, and it can all be assembled when you’re ready.

Overhead shot of a cheesy pie with a slice pulled away.

⭐ What’s in Homity Pie?

There are three parts to this recipe:

  • garlicky sautéed leeks and onion
  • buttery crushed potatoes (with a cheesy topping)
  • a crispy pastry case

These 3 elements can all be prepared simultaneously, or one at a time, depending on how good you are at multitasking. I’ve written the recipe in 3 separate parts, but if the timings work out (or if you have someone else helping you in the kitchen), you can prepare them all at the same time.

Once all three parts of the recipe are ready, they can be assembled, and baked one last time to complete your cheesy homity pie.

And by the way, I am 100% not a pastry expert. You may think my homity pie looks decidedly… rustic. But I like it that way 😆 If I wanted it to look perfect, I’d have saved myself a couple of hours, and bought one in a shop.

Becca’s Top Tip

Any extra scraps of pastry can be baked on their own, and eaten spread with strawberry jam – my kids love it when I cook with pastry as they always get little jam tarts!

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🥗 Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

Ingredients for homity pie laid out with text overlay.
  • leek – It’s hard to get the scale from the picture, but the leek I used was absolutely enormous – a proper monster (probably as big as my forearm!). If your leeks are a more normal size, you’ll probably need at least two.
  • potatoes
  • shortcrust pastry – I used a ready-rolled sheet of shop-bought pastry, as making pastry is not my forte. Feel free to use homemade pastry if you prefer!
  • cheddar cheese – If possible, use freshly grated mature cheddar cheese rather than the pre-grated stuff, as it melts more nicely.
  • onion – I used red onion, but regular onions would also be good.
  • fresh parsley
  • egg
  • garlic – I used pre-minced garlic from a jar because I hate chopping large amounts of fresh garlic.
  • curry powder (optional, but it does add a lovely hint of warmth)

Becca’s Top Tip

If you’re using shop-bought pastry, take it out of the fridge an hour or so before you need to use it. This helps it to soften a little, and means it’s less likely to crack as you unroll it.

📹 Recipe Video





🔪 Equipment

I like to use a loose bottomed springform cake tin for homemade pies. It works really well because:

  • The clip on the side and the loose bottom make it so easy to remove the pie from the tin once it’s finished baking.
  • It gives a nice tall pie, which looks great, and also gives a wonderfully thick layer of filling.
  • The metal heats up nicely and helps to crisp up the pastry.

You can use a shallower pie tin to make homity pie if that’s what you have, but I would always recommend a cake tin if you have one.

Here’s a similar one on Amazon, with great reviews:

8-Inch Springform Cake Tin

8-Inch Springform Cake Tin

I love using a loose-bottomed springform cake tin to make homemade pie. If you’re in the UK or Australia, click ‘Buy on Amazon’ to view a local product.

$14.99

Buy on Amazon

A slice of homity pie with sautéed leeks, potatoes and cheese.

🖨 Printable Instructions

A slice of homity pie.

Print

Homity Pie (Cheesy Potato and Leek Pie)

How to make the classic British recipe homity pie (cheesy potato and leek pie!) – a tasty vegetarian pie made with shortcrust pastry.
Course Main Course
Cuisine British, English
Diet Vegetarian
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings 6 people
Calories 427kcal
Author Becca Heyes

Ingredients

  • 250 g (~ 9 oz) shortcrust pastry
  • 2 Tbsp flour (for dusting only)
  • 2 Tbsp butter, divided
  • 450 g (~ 1 lb) leeks, halved lengthwise then sliced
  • 1 onion (I used red onion), thinly sliced or diced
  • 1 tsp minced garlic
  • 1/2 teaspoon mild curry powder
  • 450 g (~ 1 lb) potatoes
  • 1/2 tsp salt
  • Few sprigs fresh parsley, chopped
  • 1 egg
  • 150 g (~ 5 oz) mature cheddar cheese, grated (~ 1 1/2 cups when grated)

Instructions

Part 1: The pastry case

  • Preheat the oven to 190°C (Gas Mark 5 / 375°F). Lightly grease an 8 inch springform cake tin. Dust the pastry and work surface with flour, and roll out the pastry until it measures around 12 x 12 inches (even if you’re using pre-rolled pastry, I find it helps to roll it a little thinner).

    Lay the pastry over the cake tin, and gently ease it into the corners, pressing gently (see the video below if you need more guidance). If you end up with any tears, just press the pastry back together. Trim off any extreme excess, but leave an inch or two extra around the edge of the tin, to allow it to shrink a little during baking. Prick the pastry a few times with a fork. Place the pastry case in the oven to blind bake for around 15 minutes.

    Uncooked shortcrust pastry draped over a cake tin.
  • When the pastry case is lightly golden brown, remove it from the oven. If the pastry has puffed up at all, just press it back down gently. When it is cool enough to touch, trim off any excess pastry by running a knife around the top edge of the cake tin.
    A cake tin lined with trimmed, cooked pastry.

Part 2: The garlicky leeks

  • To make the leek mixture, melt 1 Tbsp butter in a large frying pan, and add the sliced leeks and red onion. Cook over a medium heat, stirring regularly, until softened and just starting to brown. Add the minced garlic and curry powder, and cook for a couple more minutes. Set aside to cool for at least 5-10 minutes.
    Sautéed leeks and red onion in a frying pan.
  • When the leek mixture has cooled a little, add the chopped parsley and the egg, and thoroughly mix it in.
    Sautéed leeks and red onion in a frying pan.

Part 3: The buttery potato topping

  • To make the potato topping, cut the potatoes into chunks, and boil them for around 10-15 minutes, until just softened.
    Pieces of potato cooking in a pan of water.
  • Drain the potatoes, and add a Tbsp butter and a little salt. Use a fork to coarsely crush them – don’t make mashed potato, just break down any large chunks.
    Roughly crushed boiled potatoes in a saucepan.

Part 4: Assemble

  • Transfer the leek mixture to the blind baked pastry case, and spread it around into an even layer.
    A pastry case filled with sautéed leeks and red onion.
  • Add the smashed potatoes on top, and distribute them evenly.
    A pastry case topped with crushed potatoes.
  • Finish the pie with a generous amount of grated cheddar cheese.
    A pastry case topped with grated cheese.
  • Bake in the oven for around 30-40 more minutes, until the cheese is golden. Allow to stand for 5 minutes.
    A cheesy pie in a cake tin.
  • Run a knife around the edge of the pastry to ensure it is loosened from the tin, then undo the clip. I like to take the pie out of the cake tin by placing it onto an upturned mug or bowl – the tin will slide downwards and the pie will rise out of the top. Alternatively, you can tip the pie out upside down onto your hand or a plate, then turn it the right way up again.

    Slice to serve.

    A cheesy potato and leek pie with a slice removed.

Video





Notes

The three parts of this recipe can be prepared one at a time. Or, if you’re good at multitasking, they can all be prepared simultaneously to save time.

Nutrition

Serving: 1slice | Calories: 427kcal | Carbohydrates: 42.9g | Protein: 12g | Fat: 23.9g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 408mg | Potassium: 520mg | Fiber: 4.1g | Sugar: 4.8g | Calcium: 245mg | Iron: 3mg

💭 Recipe FAQs

Can I prepare this pie in advance?

Yes! The pie is best eaten fresh from the oven. However, if you need to prepare it in advance, it’s best to assemble everything, then keep it in the fridge until you’re ready to do the final bake just before serving.

How should I reheat any leftovers?

The most convenient method is to reheat any leftovers in the microwave – however, this does cause the pastry to lose its crispiness. Alternatively, you can reheat in the oven at about 180°C (Gas Mark 4 / 350°F), but it may dry out a little (make sure you’ve got some gravy to hand!).

How should I serve homity pie?

Homity pie is pretty versatile. It’s great simply served for lunch with some salad. Alternatively, it also makes a great vegetarian main course for a special occasion, e.g. Christmas or Thanksgiving.

🥧 Other Veggie Pie Recipes

Vegetarian Christmas Recipes
A slice of homity pie.

Homity Pie (Cheesy Potato and Leek Pie)

Mushroom pie with chestnuts and a suet crust.

Creamy Mushroom Pie with Chestnuts (and Easy Suet Crust)

A slice of smoked cheese and broccoli tart being cut on a board.

Smoked Cheese and Broccoli Tart

Vegetarian Lentil Sausage Rolls

Vegetarian Lentil Sausage Rolls

The post Homity Pie (Cheesy Potato and Leek Pie) appeared first on Easy Cheesy Vegetarian.

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