Description
This Loaded Butternut Squash Pot Pie is a comforting and hearty vegetarian dish packed with tender butternut squash, brussels sprouts, carrots, and potatoes simmered in vegetable broth. It’s topped with a flaky puff pastry crust brushed with egg wash and sprinkled with fresh sage and parmesan cheese, offering a perfect balance of savory flavors and textures.
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
Seasonings and Additions
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons chopped fresh sage
- ¼ teaspoon fresh ground nutmeg
Dairy and Thickening
- 8 tablespoons unsalted butter
- ½ cup flour
- ⅔ cup half and half
- 3 tablespoons finely grated parmesan cheese
- 3 tablespoons finely grated parmesan cheese (for topping)
Pastry and Topping
- 1 sheet prepared puff pastry
- 1 egg + 1 teaspoon water, lightly beaten
- 1 bunch fresh sage leaves
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 425 degrees F. Spray a 9×13 inch baking dish with nonstick spray to prevent sticking.
- Cook Vegetables in Broth: In a saucepan, combine the cubed butternut squash, sliced carrots, and chopped potatoes. Pour the vegetable broth over and bring to a simmer. Cook for 10 to 15 minutes until the vegetables are tender. Drain the vegetables using a strainer, reserving the broth in a large bowl for later use.
- Sauté Aromatics and Make Roux: Heat a large pot over medium heat and melt the unsalted butter. Add the diced onion, shredded brussels sprouts, minced garlic, salt, and pepper. Stir in the chopped fresh sage. Cook until the onions and brussels sprouts soften, about 5 minutes. Stir in the flour to form a roux, cooking for an additional 2 to 3 minutes until golden and fragrant.
- Add Broth and Vegetables to Base: Slowly whisk in the reserved vegetable broth while stirring continuously to thicken the mixture. Add the cooked vegetables back into the pot and cook for 5 to 6 minutes until the filling base thickens.
- Finish Filling: Stir in the half and half, grated parmesan cheese, and fresh ground nutmeg. Taste and adjust seasoning with more salt and pepper as needed.
- Assemble Pot Pie: Pour the prepared filling into the baking dish. Lay the puff pastry sheet over the filling. In a small bowl, beat the egg with water and brush this egg wash over the pastry crust. Press fresh sage leaves into the top of the pastry and sprinkle with additional parmesan cheese. Cut slits in the puff pastry with a sharp knife to allow steam to escape during baking.
- Bake: Bake the pot pie for 30 to 35 minutes until the puff pastry is golden, puffed, and the filling is bubbly beneath. Remove from oven and let cool slightly before serving.
Notes
- This pot pie is loaded with nutrient-rich vegetables including squash, brussels sprouts, potatoes, and carrots.
- The puff pastry crust provides a flaky, buttery topping highlighted by fresh sage and parmesan for extra flavor.
- Use fresh sage leaves pressed into the pastry for an aromatic garnish and beautiful presentation.
- Be sure to cut slits in the pastry to prevent it from becoming soggy and to release steam.
- Let the pie cool a few minutes after baking to allow filling to set slightly for easier serving.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of pot pie)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 40 mg
