Butternut Squash and Lentil Vegetarian Pot Pie
User Reviews
4.3
6 reviews
Good
Butternut Squash and Lentil Vegetarian Pot Pie
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A hearty vegetarian pot pie filled with sweet and nutty butternut squash and earthy lentils. Perfect for a cool fall evening.Yield 2 (5x2 inch) pot pies
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Ingredients
Lentil Prep
- ½ c lentils dry
- 1 c water
For the Crust
- 1 c whole wheat flour
- ½ tsp salt
- ¼ c unsalted butter cold
- ¼ c sour cream
- 3 Tbsp water ice-cold
For the Filling
- 1 onion diced
- 4 c butternut squash peeled and cut into 1/2” cubes (roughly 1/2 a medium squash
- 2 Tbsp whole wheat flour
- 1 tsp rosemary whole
- ½ tsp ground white pepper
- ¼ tsp sage
- ¼ tsp salt
- Dash fennel seeds 5-7 seeds, whole
- 3 Tbsp white wine (Dry or fruity will work here, they will just give a slightly different flavor to the pie.)
- ¾ c vegetable broth (we prefer low sodium)
Instructions
Lentil Prep
- In a small saucepan, combine lentils and water. Cover and bring to a boil. Reduce heat and simmer 10-15 min, until lentils are just barely tender. Remove from heat.
For the Crust
- While the lentils are cooking mix flour and salt in the bowl of your food processor. Process to mix.
- Add butter and pulse until evenly distributed in small chunks.
- Add sour cream and pulse until combined.
- Add water, one Tbsp at a time, pulsing after each addition, just until the crust dough becomes sticky enough that it will hold together without crumbling or tearing when pressed. (It took 2 Tbsp for us.)
- Remove the dough from the processor and press into a ball. Wrap with plastic wrap and chill while continuing on with the filling.
For The Filling
- Preheat oven to 400F.
- In a large, non-stick frying pan, heat onions until they begin to soften (4-5 min). (If they begin to stick add 1 Tbsp water.)
- Add squash to the onions and continue to cook 5-7 min, until the squash begins to soften.
- Add flour and seasonings. Stir until combined.
- Pour in vegetable broth and wine. Mix well, scraping the bottom to deglaze any stuck bits. Bring mixture to a simmer.
- Add warm lentils (along with any extra water) and give the mixture a bit stir.
Finishing off the Vegetarian Pot Pies
- Place your casserole dish(es) on a foil, lined baking sheet.
- Ladle filling into your casserole dishes.
- Take the pie crust ball from the fridge and roll out, on a lightly floured surface, to about a 1/8 inch thick. (It should be approximately a 10-11” round.) Cut out the shape you need for your top crust and cut some vent holes. (This is easier to at least start while the crust is not over top of a soft filling.)
- Spray the top edge of your casserole dish with cooking spray, so your crust doesn’t stick.
- Gently, using a spatula or bench knife, move the crust to top filling. (You can gently make adjustments to your vent holes or decorations now.) Crimp edges if desired.
- Bake pies for 25-30 min, until the crust is golden and you can hear the filling bubbling.
- Let stand 5 minutes to cool and absorb any excess moisture before serving.
Nutrition Information
Show Details
Calories
369kcal
(18%)
Carbohydrates
61.4g
(20%)
Protein
12.7g
(25%)
Fat
8.1g
(12%)
Saturated Fat
4.6g
(23%)
Cholesterol
18mg
(6%)
Sodium
636mg
(27%)
Fiber
11.9g
(48%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 61.4g | 20% |
| Protein | 12.7g | 25% |
| Fat | 8.1g | 12% |
| Saturated Fat | 4.6g | 23% |
| Cholesterol | 18mg | 6% |
| Sodium | 636mg | 27% |
| Fiber | 11.9g | 48% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
6 reviews
Good
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