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
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Savory Pies Yield: 6 Servings
Ingredients :
- CRUST
- 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
- SAUCE
- 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
- FILLING
- 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