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vegan butternut squash stuffed pinwheels

Vegan Butternut Squash Stuffed Pinwheels

Vegan Butternut Squash Stuffed Pinwheels require only a few ingredients and would be the perfect addition to your holiday table. Flaky dough, a crunchy top, and a sweet butternut squash filling make them a success.
Course Appetizer, Main Course
Cuisine European
Keyword Vegan Butternut Squash Stuffed Pinwheels
Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Servings 10 servings
Calories 381kcal
Author Catalina Castravet


  • 4 cups all purpose flour
  • 1/2 cup vegetable oil
  • 1/2 teaspoon salt
  • 1-2 cups warm water
  • 1 cup granulated sugar
  • 2 lb grated butternut squash


  • 1 cup raisin
  • 1 teaspoon cinnamon


  • The kitchen must be warm, make sure the windows are closed. You need a warm kitchen for the dough to turn the right way.
  • In a large bowl, mix by hand flour with salt and 5 tablespoons of vegetable oil or place the ingredients in the bowl of an electric mixer fitted with the hook attachment and mix.
  • Make sure you have warm water on hand. Start mixing the ingredients, and slowly add one cup of water while mixing, add water only as needed, until you have a very soft and non-sticky dough, that comes off the hook attachment easily. Alternate the second cup, adding water little by little, just as needed.
  • Transfer the dough to a lightly floured working surface and knead it by hand for 5 minutes. At this point you have a very soft dough, that is not sticky, but still not very smooth. Roll it into a ball and cover with a kitchen towel and let the dough rest for 15-30 minutes.
  • After 15-30 minutes, knead the dough again on a lightly floured surface until you are left with a smooth dough. Don't add too much flour, a few tablespoons only, the dough still needs to be soft, but it will achieve a smoother surface now.
  • In dependence of how large you want your pinwheels, divide the dough into either 4 or 6 balls and let them rest for another 10 minutes.
  • Using a rolling pin, roll one dough ball into a circle, 0.4 inches thick and using a kitchen brush, grease the dough circle with vegetable oil, covering it entirely in a thin layer of oil. Let the dough rest for another 10 minutes. Repeat with the remaining dough balls.
  • Preheat oven to 350F.
  • In a large bowl, mix together the grated butternuts squash and sugar. You can add raisin and cinnamon as well.
  • Cover the dough circle with a thin layer of butternut squash mixture, one inch from the sides. Starting with the side that is facing you, start rolling the dough to the opposite side. To make this process easier, before assembling, the rolled and oiled dough circle can be put on a cotton towel, and using that side that is facing you, you can lift up the towel and roll the dough with the butternut mixture to the opposite side. A long tube will be formed, make sure you close tightly the ends, so the butternut mixture won't get out. Now make a pinwheel and transfer it to a baking pan covered with parchment paper. Repeat with the remaining dough circles.
  • Once all the pinwheels are on the baking pan, using a kitchen brush, lightly grease them with vegetable oil.
  • Bake for 40 minutes, until the tops turn golden brown. Remove from the oven and let cool to room temperature. Sprinkle the pinwheels with powdered sugar and serve.


Calories: 381kcal | Carbohydrates: 66g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 0mg | Sodium: 124mg | Potassium: 239mg | Fiber: 4g | Sugar: 19g | Vitamin A: 100IU | Vitamin C: 0.7mg | Calcium: 68mg | Iron: 3.8mg