Loaded Butternut Squash Pot Pie
User Reviews
4.9
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Prep Time
45 mins
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Cook Time
35 mins
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Total Time
1 hr 20 mins
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Servings
6 people
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Course
Main Course
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Cuisine
American
Loaded Butternut Squash Pot Pie
Description
The Loaded Butternut Squash Pot Pie combines a variety of vegetables simmered in vegetable broth—including cubed butternut squash, sliced carrots, and chopped potatoes—until tender. Onions, shredded Brussels sprouts, and garlic are sautéed with butter and fresh sage, then thickened with flour to form a roux. The vegetable broth and cooked veggies are gradually stirred into this base to create a rich, creamy filling. Parmesan cheese and a touch of fresh nutmeg enhance the flavor profile.
The filling is poured into a baking dish lined with puff pastry, which is brushed with a blend of beaten egg and water to help it brown. The crust is garnished with fresh sage leaves and additional Parmesan for a savory topping. Baked at high heat, the puff pastry turns golden and flaky, complementing the soft, flavorful vegetable mixture inside with a crisp texture.
This pot pie works well as a comforting main course, especially in cooler months, offering a balance of creamy filling and crisp pastry. It pairs nicely with simple side salads or steamed vegetables to round out the meal.
Ingredients
filling
- 3 cups butternut squash cubed
- 1 cup carrot sliced
- 1 cup gold potato chopped
- 6 cups vegetable broth Swanson brand
- 8 tablespoons butter unsalted
- 1 onion diced, sweet
- 1 cup Brussels sprouts shredded
- 3 garlic minced, cloves
- 1 teaspoon salt
- ½ teaspoon black pepper freshly cracked
- 3 tablespoons sage chopped, fresh
- ½ cup flour
- ⅔ cup half and half
- 3 tablespoons Parmesan Cheese finely grated
- ¼ teaspoon nutmeg fresh ground
crust
- 1 puff pastry prepared sheet
- 1 egg lightly beaten, plus 1 teaspoon water
- 1 sage bunch of fresh leaves
- 3 tablespoons Parmesan Cheese finely grated
Instructions
- Preheat the oven to 425 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
- Fill a saucepan with the squash, carrots and potatoes. Pour the Swanson Vegetable Broth over top. Bring the mixture to a simmer and cook for 10 to 15 minutes, until the vegetables are tender. Place a strainer over a large bowl and pour the vegetables into the strainer, catching the broth in the bowl. We will use the broth to stir into the base!
- While the veggies are simmering in the broth, heat a large pot over medium heat and add the butter. Stir in the onion, brussels sprouts, garlic, salt and pepper. Stir in the sage. Cook, stirring often, until the onions and brussels soften, about 5 minutes. Stir in the flour to create a roux. Cook, stirring often, for 2 to 3 more minutes, until the flour becomes slightly golden and smells fragrant.
- Slowly stream in the Swanson Vegetable Broth, stirring the entire time, so the filling thickens as you stir. Add the vegetables into the pot. Cook, stirring often, for 5 or 6 minutes until the base is thickened. Stir in the half and half, parmesan and nutmeg. Taste the mixture and season it with more salt and pepper if necessary.
- Pour the filling into the baking dish. Layer the puff pastry over top. Beat together the egg and water in a bowl, then brush it all over the pastry. Press the sage leaves into the pastry and sprinkle with parmesan. Use a sharp knife to cut slits in the puff pastry so the steam escapes.
- Bake the puff pastry for 30 to 35 minutes, or until the pastry is puffed and golden and the filling is bubbly underneath. Let cool slightly before serving!
User Reviews
Overall Rating
4.9
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