Butternut Squash Pot Pie Recipe @pinch

On a cold day who doesn't love a pot pie? This butternut squash pot pie is an absolutely comforting winter recipe. The roasted butternut squash has a mild and sweet flavor. it's mixed with a medley of veggies and folded into a creamy herb sauce. When baked, the pot pie develops a rich herb flavor that pairs nicely with the flaky crust. This pot pie recipe is a fun way to serve butternut squash. No one will realize it's a vegetarian dinner. This is my all-time favorite vegetarian entree. It has all the goodness of my childhood chicken pot pie, with a healthy twist. Read more about it on www.pursuitofhealthfulness.com

butternut squash pot pie
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Savory Pies Yield: 6 Servings
Ingredients :
  • 1 cup(s) whole wheat flour
  • 1 cup(s) all-purpose flour
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) dried thyme
  • 1/4 teaspoon(s) drie oregano
  • 1 pinch(es) black pepper
  • 1/4 teaspoon(s) granulated sugar
  • 1/4 cup(s) cold vegan margarine
  • 1/4 cup(s) olive oil
  • extra virgin
  • 1/3 cup(s) cold water
  • 1 medium onion
  • 1/4 cup(s) cold vegan margarine
  • 1 tablespoon(s) whole wheat flour
  • 3/4 cup(s) vegetable broth
  • 1 tablespoon(s) evaporated milk
  • 1 tablespoon(s) white wine (optional)
  • 1/2 teaspoon(s) dried thyme
  • 1/2 teaspoon(s) dried rosemary
  • pinch(es) salt and pepper
  • 1 medium butternut squash
  • tablespoon(s) olive oil
  • extra virgin
  • pinch(es) salt and pepper
  • 1 package(s) mixed frozen vegetables (16 oz)
Intructions :
  • CRUST: In a medium-sized bowl
  • whisk together the flours
  • salt
  • thyme
  • oregano
  • pepper
  • and sugar.
  • Pour into a food processor. Add butter and olive oil. Pulse until the flour is crumbly.
  • Add in water and pulse until the dough pulls away from the sides of the food processor.
  • Turn the dough out onto a floured sheet and knead it into a ball.
  • Wrap in plastic wrap and refrigerate. Note: This can be done up to five days in advance. This also makes more crust than absolutely necessary.
  • FILLING: Toss the butternut squash with enough olive oil to lightly coat. Season with salt and pepper.
  • Spread on a greased baking sheet and roast in a 400 degree oven for 40 minutes
  • stirring halfway through.
  • SAUCE: In a medium-sized saucepan on medium heat
  • melt the buttery spread.
  • Add in the onion and cook. Stir occasionally until the onion is translucent.
  • Add in the flour and stir continuously for one minute.
  • Slowly pour in the vegetable broth
  • whisking continuously.
  • Add in evaporated milk
  • white wine
  • thyme
  • and rosemary. Stir and reduce heat to medium-low. Allow mixture to simmer for 7-10 minutes
  • stirring occasionally. Season with salt and pepper.
  • In a large bowl
  • mix the roasted butternut squash with the steamed vegetables.
  • Stir in the prepared sauce.
  • Pour the mixture into a casserole dish (10-inch deep pie plate or square dish).
  • On a floured surface
  • roll out the dough so that it is large enough to extend slightly over the edges of the dish.
  • Carefully place the dough over the dish.
  • Crimp edges down with a fork. Slit a hole in the middle of the dish
  • so that steam is able to escape.
  • Bake in a 375 degree oven for 18-20 minutes or until the crust is lightly browned.

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Keyword : recipe-American-Savory Pies-Bake

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