2019-09-01

It’s Thanksgiving day, do you know what you’re having for dinner? If not, or for some reason your plans changed, I have a fun and easy dish you can make without going to the store. This is the last minute Thanksgiving main course of your dreams!

Also if you’re reading this after your dinner and have leftover mashed potatoes this is a perfect use for them.

For this Mashed Potato Crusted Butternut Squash, Brussels Sprouts, and Tofu Pie you’ll need potatoes, butternut squash (or sub another orange vegetable like carrots), Brussels sprouts (or another green veggie like kale), and a container of silken tofu in your pantry.

This is another in my series of posts sponsored by the Idaho Potato Commission. I love potatoes and they make a great pie crust. What a versatile veggie!



After you cook up the Idaho® Potatoes, mash them to make the crust. Then pat a thick layer of the mashed potato in your oiled pie pan. Be sure to take the time to build up the sides of the crust. You bake the crust by itself first to get it good and sta

Next, you make the tofu custard, pour it into the baked crust, and place the vegetable mixture on top. Bake the whole thing and you have your whole dinner right there in one little pie.


Mashed Potato Crusted Butternut Squash, Brussels Sprouts, and Tofu Pie


This fun pie is the perfect dish to bring with you to a Thanksgiving gathering. Nestled on a crust of mashed potatoes is a creamy tofu filling that’s studded with pieces of butternut squash and Brussels sprouts. It’s a show stealer!
Roasting Ingredients: 1 1/2 cups diced butternut squash 2 teaspoons olive oil ((leave out to make oil free)) 1/4 teaspoon rubbed sage 1/8 teaspoon each of salt and pepper Crust Ingredients: 2 cups diced cooked Idaho® Potatoes (drained) 2 tablespoons nutritional yeast 1/2 teaspoon salt 1/4 teaspoon ground black pepper A few tablespoons water (if needed) Saute Ingredients: 1 tablespoon olive oil (or dry saute to make oil-free) 1/2 small onion (minced) 1 1/2 cups quartered and sliced Brussels sprouts 1/4 teaspoon rubbed sage Tofu Filling Ingredients: 1 12.03 ounce package firm silken tofu 3 tablespoons chickpea flour 2 tablespoons olive oil (or use water to make oil-free) 2 tablespoons nutritional yeast 1 tablespoon water Preheat your oven to 350 degrees, line a small baking sheet with parchment paper, and oil a 9-inch pie pan. Toss the butternut squash, olive oil (if using), and sage, with salt and pepper. Spread onto prepared baking sheet and cook 15 to 20 minutes or until soft. Stir at least once while cooking. Mash the cooked Idaho® Potatoes, nutritional yeast, salt, and pepper together with a potato masher or a large fork. If the potatoes are too dry to mash properly, add water a tablespoon at a time until the mixture is creamy. Spread the mashed potato mixture into your pie pan. Make the side walls of the crust fairly thick and bring them up to the top of the pan. Then use a spatula to even out the bottom of the crust. Bake the crust for 30 to 35 minutes, until it just begins to brown. If the crust puffs up, you can just press it down with a spatula. Heat the olive oil in a medium saute pan and saute the onion until translucent. Then add the Brussels sprouts and sage and saute another 5 minutes, until the sprouts begin to soften. Set aside. Add all the tofu filling ingredients to your blender and blend until smooth. Spread the filling over the baked mashed potato crust. Carefully mix the roasted butternut squash with the sauteed Brussels sprouts. Using a large spoon, evenly distribute the veggies on top of the tofu filling. Press the veggies into the filling just enough to keep them anchored. Bake for 35 to 40 minutes or until the tofu filling is set.







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