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
Units
Scale
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
