Recipe of the Month: Butternut Squash Cobbler

By January 10, 2019August 22nd, 2019No Comments
A delicious recipe that is perfect for cloudy days. Make extra and freeze it so you don’t have to worry about dinners everyday! It is almost Whole30 compliant, so add it to your new diet without any guilt!

Last year about this time I stumbled upon an eating discipline called the Whole30.  I prefer calling it an eating discipline rather than a diet because what it did for our health was much more radical than the weight loss we also sustained.

Conditions my husband and I had started to live with as part of the aging process all but disappeared.  Inflammation, chronic back pain, chronic acid reflux as well as difficulty sleeping and more.  Indigestion, severe gas and bloating and all around discomfort became part of our lives.

By accident I came across the Whole30 program and decided we didn’t have much to lose and after 30 very disciplined days, all these were gone.

It was amazing.

After the initial 30 days and the introduction phase we were relatively disciplined about sticking to the basics moving forward.

However, the more concessions we made over time (Cheezits on the car ride home “cuz what would it hurt” and dessert every night) and the inevitable cheating around the holidays has gotten us way off track and up a number of the pounds we lost last year.

So, we are going to do the 30 day plan again.

I came across the following recipe and with the exception of the crust and beans (legumes are excluded from the W30 diet), it was mostly compliant and right up our alley.

I decided to modify just enough to be “mostly” compliant and here is what we got!  A delicious full of nutrients dinner that made enough to freeze for another night.

I modified the crust to be paleo compliant and left the beans plus I added a couple more tomatoes (seeding and peeling them first) and a pound of ground turkey.

Try it out!

One of the things we noticed after completing the program the first time was how delicious the food was.

Previously we had gotten so lazy in our eating habits and were not eating the kind of nutrients that should be a part of every healthy diet.  If nothing else… it taught us how delicious healthy food can be!

I highly recommend trying it.  Maybe this recipe will get you going!


For the Pie Filling

  • 400g squash (butternut, hubbard or acorn) 1 cup is about 150 grams so plan for about 2.5 cups here
  • 4 tbsp vegetable oil I used olive oil
  • 1 onion, chopped
  • 20g root ginger, peeled weight, grated 21 gr is 1.5 tablespoons
  • 3 large garlic cloves, peeled and grated
  • 3 tomatoes, quartered
  • ¾ tsp turmeric
  • ½-1 tsp chilli powder
  • 2 tsp ground coriander
  • ½ tsp garam masala I added extra
  • salt, to taste This part is super important… the right amount of salt really brought out all the flavors of the other seasonings
  • good pinch of freshly ground black pepper
  • 9-10 large chestnut mushrooms, thickly sliced I used baby portabella and white
  • 400g can butterbeans, drained and rinsed Again this is about 2.5 cups but the can usually has the grams on it for your reference and I prefer white beans which is what we used
  • 100g baby spinach “couple handfuls”
  • 6 tbsp double cream I used a bit of almond milk instead
  • 50ml whole milk I left this out
  • ½-1 tbsp tomato purée (optional) I ended up using one baby can of tomato paste
  • I followed the instructions below and then moved the filling to a bowl and sautéed 1 pound of ground turkey seasoned with some cumin and salt and pepper and added to the filling before adding the paleo crust

For the Paleo Crust


  1.  Preheat the oven to 200°C/400°F/gas mark 6. Place the squash, skin on, in a roasting tin and cook until soft, around 30 minutes. Remove any fibres and seeds and cut into 2.5cm squares
  2.  Meanwhile, heat the oil in a large saucepan until hot. Add the onion and cook until soft and colouring at the edges. Add the ginger and garlic and cook until the garlic just starts to colour. Add the tomatoes, spices and seasoning and cook down until the sauce has thickened and has released oil back into the pan.
  3.  Add the mushrooms, cover and cook for another two to three minutes. Pour in 200ml of water (I used bone broth ) and add the beans, squash and spinach and return to the boil. Cook for two to three minutes. Add the cream and milk, taste – making sure you taste both squash and sauce – and adjust the seasoning. Stir in the tomato purée if you feel the tomatoes are lacking flavour or colour. By now the sauce should be thick and cling to the vegetables. Spoon into a large pie dish, or six individual dishes.
  4. Make the cobbler crust. Place the flour and salt in a large bowl, add the butter and rub between your fingers until you have a sandy texture. Make a well in the middle, add half the egg and most of the milk and bring together with a fork to a very soft dough. Turn out on to a flour-dusted work surface and lightly bring together. Pat out until it is about 1cm thick and, using a pastry cutter, cut out six rounds. (I use large cutters and make the rounds big enough to cover the filling with just a little showing at the sides.)
  5.  Place the cobbler rounds on the pie filling, brush with the remaining beaten egg, sprinkle over some sea salt and bake on the middle shelf of the oven until the pastry is a lovely deep golden, around 20-25 minutes.


Recipe extracted from Anjum’s Indian Vegetarian Feast by Anjum Anand, published by Quadrille. Photos ©EMMA LEE. For more information

Paleo Crust extracted from

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