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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.
1–2 gluten free pie crusts
1 butternut squash, peeled and cubed
3 sweet potatoes, peeled and cubed
2 tablespoons oil
1/2 teaspoon salt
1 cup crushed gluten free (Passover) ladyfinger cookies
1 cup chopped nuts
1/2 cup sugar
1/4 cup oil
Preheat oven to 425°F. Grease two baking sheets.
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.
Prepare the crumble. In a medium bowl, combine ladyfinger crumbs, nuts, sugar, and oil.
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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Crumble What kind of crumble would you make here for a non-Pesach version of this recipe?
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