I absolutely love how comforting and cozy this Loaded Butternut Squash Pot Pie Recipe turns out every time I make it. It’s one of those perfect fall or winter dishes that warms you up from the inside out, thanks to the creamy veggie filling and buttery puff pastry crust. Whenever I serve this to friends or family, they keep asking for the recipe because it’s packed with so much flavor and hearty goodness.
You’ll find that this Loaded Butternut Squash Pot Pie Recipe is more than just a typical pot pie—it’s loaded with a mix of tender butternut squash, potatoes, carrots, and even Brussels sprouts all simmered and baked into a rich, savory base. Plus, the hint of fresh sage and parmesan adds that special touch I’ve learned to never skip. Whether you’re making it for a weeknight dinner or a holiday gathering, this pie is sure to be a standout on your table.
Why You’ll Love This Recipe
- Loaded with Vegetables: This recipe sneaks in lots of wholesome veggies, making it both hearty and nutritious.
- Creamy and Comforting: The half and half and parmesan create a silky filling that’s pure comfort food.
- Easy Yet Impressive: It looks fancy but comes together without any complicated steps, perfect for weeknights or guests.
- Flexible with Ingredients: You can easily adjust the veggies or seasoning to suit what you have on hand or prefer.
Ingredients You’ll Need
The ingredients in this Loaded Butternut Squash Pot Pie Recipe are simple but chosen to balance sweetness, creaminess, and savoriness perfectly. When shopping, pick fresh butternut squash and firm vegetables to ensure the filling keeps its texture through baking.
- Butternut Squash: Use fresh and firm squash for best flavor and texture; avoid mushy or overly soft ones.
- Carrots: Adds sweetness and color—sliced carrots meld beautifully with the squash.
- Gold Potatoes: They hold shape well and add creaminess without turning mushy.
- Swanson Vegetable Broth: This broth is a flavorful, reliable base for simmering and making the sauce.
- Unsalted Butter: Provides richness to the roux; unsalted allows for better control of seasoning.
- Sweet Onion: Dice finely to soften and meld into the creamy filling.
- Shredded Brussels Sprouts: Adds a subtle crunch and a bit of earthiness I love in this dish.
- Garlic: Fresh minced garlic really lifts the flavor.
- Salt and Black Pepper: Essential for seasoning and balancing all the tastes.
- Fresh Sage: Chopped into the filling plus leaves pressed on the crust for that aromatic, herby depth.
- Flour: To thicken the filling via the roux, be sure to cook it enough for that toasty flavor.
- Half and Half: Makes the filling creamy without being too heavy.
- Parmesan Cheese: Adds a savory umami pop both inside and on top of the crust.
- Fresh Ground Nutmeg: Just a hint for warmth, don’t skip this subtle but important spice.
- Puff Pastry Sheet: Ready-made puff pastry makes the crust flaky and golden with minimal effort.
- Egg + Water (Egg Wash): Brushed on the crust to get that gorgeous golden sheen.
Variations
I love that you can make this Loaded Butternut Squash Pot Pie Recipe your own by swapping in different veggies or adjusting seasonings. Don’t hesitate to tweak it based on what your family loves or what’s in season—it’s very forgiving.
- Swap Out Vegetables: I sometimes use sweet potatoes instead of gold potatoes for a slightly sweeter twist.
- Dairy-Free Version: I’ve replaced half and half with full-fat coconut milk and used a dairy-free butter substitute with great results.
- Herb Variations: Fresh thyme or rosemary can replace sage if you want a different herbaceous note.
- Gluten-Free Option: Use a gluten-free flour blend for the roux and a gluten-free puff pastry to keep it safe for gluten-sensitive eaters.
How to Make Loaded Butternut Squash Pot Pie Recipe
Step 1: Simmer Your Vegetables Until Tender
Start by cubing your butternut squash, slicing carrots, and chopping potatoes. Place all these into a saucepan and pour over the vegetable broth. Bring to a gentle simmer and cook for about 10 to 15 minutes until the vegetables are tender but not mushy. I like to watch closely so everything holds its shape — it sets the stage for a great texture in the final pot pie.
Step 2: Cook Onions, Brussels Sprouts, and Make the Roux Base
While the veggies simmer, melt butter in a large pot over medium heat. Add your diced onions, shredded Brussels sprouts, garlic, salt, pepper, and fresh chopped sage. Stir often, cooking until onions soften, around 5 minutes, so those flavors really blend. Then sprinkle in the flour and stir constantly for 2-3 minutes; this makes your roux, which thickens your filling and develops a subtle nutty aroma.
Step 3: Stir in the Broth and Veggies to Create a Thick Filling
Slowly pour in the vegetable broth you saved from simmering the veggies, stirring constantly so it thickens into a creamy base. Once thickened, gently fold the cooked vegetables back in. Cook and stir for another 5 to 6 minutes, allowing the flavors to marry and the sauce to firm up nicely.
Step 4: Add Cream, Parmesan, and Seasonings
Lower the heat and stir in the half and half, parmesan cheese, and freshly ground nutmeg to the filling. Don’t forget to taste and adjust seasoning with salt and pepper here — that step makes all the difference between good and great in this Loaded Butternut Squash Pot Pie Recipe.
Step 5: Assemble and Prepare Puff Pastry Crust
Pour your filling into a baking dish sprayed with nonstick spray. Lay the sheet of puff pastry carefully over the top. Mix the egg and water, then brush it over the pastry so it browns beautifully. Press fresh sage leaves into the dough and sprinkle parmesan cheese on top. Don’t forget to cut small slits into the pastry for steam to escape; this keeps the crust flaky and perfectly puffed.
Step 6: Bake Until Golden and Bubbly
Bake in a preheated 425°F oven for 30 to 35 minutes or until the puff pastry is golden and puffed, and the filling is bubbling underneath. Let it cool a few minutes before serving to avoid burning your mouth—and to let the filling set so you get nice slices.
Pro Tips for Making Loaded Butternut Squash Pot Pie Recipe
- Use Fresh Veggies: I learned that using fresh squash and firm carrots keeps the filling from becoming too watery or mushy.
- Don’t Rush the Roux: Cooking the flour-butter mixture longer develops a richer flavor and avoids the raw flour taste.
- Egg Wash for Golden Crust: Brushing the puff pastry with egg wash immediately before baking ensures that beautiful shine and crispness.
- Cut Slits in Pastry: Small vents prevent sogginess and help keep the crust perfectly flaky and light.
How to Serve Loaded Butternut Squash Pot Pie Recipe
Garnishes
I love topping this pot pie with a sprinkle of extra parmesan and a few fresh sage leaves right before serving. It brings a pop of color and aroma that really invites everyone to dig in. Sometimes a light drizzle of good olive oil or a dollop of sour cream adds a creamy contrast that my family goes crazy for.
Side Dishes
Simple sides like a crisp green salad or roasted asparagus complement this rich pie perfectly. I also enjoy serving it alongside a tangy cranberry chutney or quick pickled veggies to add brightness to the meal.
Creative Ways to Present
For special occasions, I like baking this recipe in individual ramekins topped with mini puff pastry discs for personal pot pies. It feels fancy but is easy, plus everyone loves their own little savory parcel! Another fun idea is to cut the pie into squares and serve with a side of herb butter garlic bread for a full meal experience.
Make Ahead and Storage
Storing Leftovers
I store leftovers covered tightly in the fridge and find the pie tastes even better the next day as the flavors meld. Just pop it in an airtight container or cover well with foil. It keeps well for up to 3 days.
Freezing
This Loaded Butternut Squash Pot Pie Recipe freezes beautifully—just assemble in a freezer-safe dish without baking, cover tightly, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and bake as directed. It’s a lifesaver for busy weeks!
Reheating
To keep the crust flaky when reheating leftovers, I reheat the pot pie in a preheated oven at 350°F for 15-20 minutes instead of microwaving. This way, you get a warm filling and crispy crust without any sogginess.
FAQs
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Can I use frozen butternut squash in this recipe?
Yes, you can substitute frozen butternut squash to save time. Just thaw and drain it well before simmering with the other veggies to avoid excess water making the filling too thin.
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What can I substitute for puff pastry?
If you don’t have puff pastry, you can use pie crust, biscuit dough, or even phyllo layers for a different texture. Keep in mind the baking time might change slightly depending on the crust you choose.
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Is this recipe vegetarian or vegan?
This Loaded Butternut Squash Pot Pie Recipe is vegetarian as is, given it uses vegetable broth and no meat. To make it vegan, substitute butter with a plant-based alternative, use coconut milk or another non-dairy cream, and select a vegan puff pastry.
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Can I make this pot pie gluten-free?
Definitely! Use a gluten-free flour blend for the roux and a gluten-free puff pastry crust available at many stores. Make sure your broth and other ingredients are also labeled gluten-free to avoid cross-contamination.
Final Thoughts
This Loaded Butternut Squash Pot Pie Recipe truly feels like a hug on a plate to me, perfect for cozy nights when you want something filling yet wholesome. I hope you’ll love making it as much as I do—it brings comfort and a little bit of elegance to your everyday cooking without fuss. Trust me, once you try this, it might just become your go-to pot pie for the season and beyond.
Print
Loaded Butternut Squash Pot Pie Recipe
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Loaded Butternut Squash Pot Pie is a hearty and comforting vegetarian dish, perfect for cozy dinners. It features a rich filling of butternut squash, carrots, gold potatoes, Brussels sprouts, and savory herbs in a creamy vegetable broth base, all topped with a golden, flaky puff pastry crust studded with fresh sage and parmesan cheese. This recipe offers a delicious twist on traditional pot pie, combining autumn flavors with a crisp pastry topping.
Ingredients
Filling
- 3 cups cubed butternut squash
- 1 cup sliced carrots
- 1 cup chopped gold potatoes
- 6 cups Swanson Vegetable Broth
- 8 tablespoons unsalted butter
- 1 sweet onion, diced
- 1 cup shredded Brussels sprouts
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 3 tablespoons chopped fresh sage
- 1/2 cup flour
- 2/3 cup half and half
- 3 tablespoons finely grated Parmesan cheese
- 1/4 teaspoon fresh ground nutmeg
Crust
- 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 Oven and Prepare Baking Dish: Preheat the oven to 425 degrees F. Spray a 9×13 inch baking dish with nonstick spray to prevent sticking and ensure easy cleanup.
- Cook Vegetables in Broth: In a saucepan, combine the cubed butternut squash, sliced carrots, and chopped gold potatoes. Pour in the Swanson Vegetable Broth, bring to a simmer, and cook for 10 to 15 minutes until the vegetables are tender. Drain the vegetables using a strainer over a large bowl to catch and reserve the broth for later use.
- Sauté Aromatics and Vegetables: While the vegetables simmer, heat a large pot over medium heat and melt the butter. Add diced onion, shredded Brussels sprouts, minced garlic, salt, pepper, and chopped fresh sage. Cook, stirring often, for about 5 minutes until the onions and sprouts soften and become fragrant.
- Make Roux: Stir in the flour to create a roux. Continue cooking and stirring for 2 to 3 minutes until the flour turns slightly golden and develops a nutty aroma.
- Thicken Filling Base: Gradually pour the reserved vegetable broth into the pot, stirring continuously so the mixture thickens evenly without lumps. Add the cooked vegetables back into the pot and continue cooking, stirring often, for another 5 to 6 minutes until the base thickens nicely.
- Finish Filling: Stir in the half and half, finely grated Parmesan cheese, and fresh ground nutmeg. Taste the mixture and adjust seasoning with additional salt and pepper if needed.
- Assemble Pot Pie: Pour the prepared filling into the sprayed baking dish. Lay the puff pastry sheet over the top of the filling evenly.
- Prepare Pastry Topping: In a small bowl, beat the egg with 1 teaspoon water to create an egg wash. Brush the egg wash over the entire surface of the puff pastry. Press fresh sage leaves onto the pastry and sprinkle with the remaining Parmesan cheese. Use a sharp knife to cut small slits into the pastry to allow steam to escape during baking.
- Bake: Place the assembled pot pie in the preheated oven and bake for 30 to 35 minutes until the pastry is puffed, golden-brown, and the filling is bubbling beneath.
- Cool and Serve: Remove the pot pie from the oven and let it cool slightly for about 10 minutes before serving to allow the filling to set.
Notes
- You can substitute half and half with heavy cream or whole milk for a richer or lighter filling.
- Fresh sage can be swapped for dried sage if fresh is unavailable; reduce quantity to 1 tablespoon dried.
- For a gluten-free option, use gluten-free flour and puff pastry.
- Ensure the slits on the puff pastry are sufficient to prevent the crust from becoming soggy.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
Nutrition
- Serving Size: 1 slice (1/6th of pot pie)
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 55mg
