Description
A delicious loaded butternut squash pot pie that is hearty and satisfying.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 cup carrots, diced
- 1 cup peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 sheet puff pastry
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large pot, sauté the onion and garlic until soft.
- Add the butternut squash, carrots, peas, thyme, and rosemary.
- Pour in the vegetable broth and simmer until the squash is tender.
- Stir in the heavy cream and season with salt and pepper.
- Transfer the mixture to a baking dish.
- Cover with puff pastry and cut slits for steam to escape.
- Bake for 25-30 minutes or until golden brown.
Notes
- Let the pot pie cool for a few minutes before serving.
- For a vegan option, substitute heavy cream with coconut cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the pie
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg
Keywords: Loaded Butternut Squash Pot Pie Recipe