Description
This Loaded Butternut Squash Pot Pie is a hearty and comforting vegetarian dish packed with tender butternut squash, brussels sprouts, carrots, and gold potatoes simmered in a savory vegetable broth and thickened with a creamy sage-parmesan roux. Topped with a flaky puff pastry crust brushed with egg wash and adorned with fresh sage leaves and parmesan, this pot pie is perfect for cozy dinners and special occasions.
Ingredients
Scale
Vegetables and Broth
- 3 cups cubed butternut squash
- 1 cup sliced carrots
- 1 cup chopped gold potatoes
- 6 cups Swanson Vegetable Broth
- 1 sweet onion, diced
- 1 cup shredded brussels sprouts
- 3 garlic cloves, minced
Roux and Filling
- 8 tablespoons unsalted butter
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons chopped fresh sage
- ½ cup flour
- ⅔ cup half and half
- 3 tablespoons finely grated parmesan cheese
- ¼ teaspoon fresh ground nutmeg
Pastry and Garnish
- 1 sheet prepared puff pastry
- 1 egg + 1 teaspoon water (lightly beaten)
- 1 bunch of fresh sage leaves
- 3 tablespoons finely grated parmesan cheese
Instructions
- Preheat and prepare baking dish: Preheat your oven to 425 degrees F. Lightly spray a 9×13 inch baking dish with nonstick spray to prevent sticking.
- Cook vegetables in broth: In a saucepan, combine the butternut squash, carrots, and potatoes. Pour the vegetable broth over the veggies and bring to a simmer. Cook for 10 to 15 minutes until the vegetables are tender. Strain the vegetables, reserving the broth in a large bowl for later use.
- Sauté aromatics and make roux: While the veggies cook, heat a large pot over medium heat and melt the butter. Add the diced onion, shredded brussels sprouts, minced garlic, salt, and pepper. Stir in the chopped fresh sage. Cook, stirring often, until the onions and brussels sprouts soften, about 5 minutes. Sprinkle in the flour and stir constantly for 2 to 3 minutes until the flour turns slightly golden and smells fragrant, creating a roux.
- Add broth and vegetables to thicken filling: Slowly stream the reserved vegetable broth into the roux while stirring constantly. This will thicken the filling. Add the cooked vegetables into the pot and continue cooking, stirring frequently, for 5 to 6 minutes until the mixture thickens further.
- Add cream and season: Stir in the half and half, parmesan cheese, and nutmeg. Taste the filling and adjust salt and pepper as needed to enhance the flavor.
- Assemble pot pie: Pour the thickened vegetable filling into the prepared baking dish. Layer the sheet of puff pastry evenly over the top.
- Brush and garnish pastry: In a small bowl, whisk the egg and water together and brush this egg wash all over the puff pastry surface. Press fresh sage leaves into the pastry and sprinkle with additional parmesan cheese. Use a sharp knife to cut slits in the puff pastry to allow steam to escape during baking.
- Bake the pot pie: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the puff pastry is fully puffed, golden brown, and the filling is bubbling underneath.
- Cool and serve: Let the pot pie cool slightly before serving to allow the filling to set and to enjoy the best texture.
Notes
- This pot pie is packed with a generous amount of vegetables, making it both hearty and nutritious.
- Using fresh sage both in the filling and as a garnish adds a delightful aromatic flavor.
- Ensure the puff pastry is properly slit to prevent it from bursting in the oven.
- Letting the pot pie cool a bit after baking helps the filling thicken for easier serving.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of the recipe)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 45 mg
