If you’re craving a cozy, hearty dish that wraps comfort and flavor into one irresistible package, this Loaded Butternut Squash Pot Pie Recipe is your new best friend. Imagine tender butternut squash, carrots, and potatoes swimming in a creamy, savory sauce, all crowned with flaky puff pastry and fresh sage—it’s like a warm hug on a plate!
Why You’ll Love This Recipe
- Wholesome comfort food: Packed with fresh veggies and a creamy sauce that nourishes the soul.
- Beautifully golden crust: The puff pastry lifts the pie to the next level with its buttery, flaky layers.
- Flavor-packed sage: Fresh sage leaves baked into the crust add an herbal aroma that’s impossibly inviting.
Ingredients You’ll Need
This Loaded Butternut Squash Pot Pie Recipe calls on a handful of simple, fresh ingredients that come together to build layers of flavor and texture. From the earthy root vegetables to the creamy half and half, every component plays a crucial role in making this dish so satisfying.
- Butternut squash: The star of the dish, offering sweetness and a velvety texture when cooked.
- Carrots and gold potatoes: These add heartiness, comfort, and a lovely orange and golden hue.
- Swanson Vegetable Broth: Used both to cook veggies and to create that luscious, savory base.
- Butter and flour: The foundation of the roux that thickens the pie’s creamy filling beautifully.
- Onion, brussels sprouts, and garlic: Aromatics that enhance depth and freshness.
- Fresh sage and parmesan cheese: Herbs and cheese bring a fragrant, savory punch.
- Puff pastry: Your golden, flaky crown that seals in all those mouthwatering flavors.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
The beauty of this Loaded Butternut Squash Pot Pie Recipe is how effortlessly you can tweak it to suit your mood, palate, or pantry. Feel free to experiment and make it your own!
- Meaty addition: Stir in cooked shredded chicken or turkey for an extra protein boost and heartiness.
- Dairy-free swap: Use coconut cream instead of half and half and opt for vegan butter to make it plant-based.
- Spice it up: Add a pinch of smoked paprika or cayenne for a smoky or spicy kick.
- Veggie swaps: Try swapping brussels sprouts for kale or mushrooms to vary the earthiness.
How to Make Loaded Butternut Squash Pot Pie Recipe
Step 1: Prepare and Cook the Vegetables
Start by cubing your butternut squash, slicing carrots, and chopping gold potatoes into bite-sized pieces. Place them in a saucepan and cover with Swanson Vegetable Broth. Simmer for 10 to 15 minutes until everything is tender and perfectly cooked. Use a strainer to separate the veggies from the broth, reserving the broth for the filling—this liquid gold will give your pie that rich, silky texture.
Step 2: Make the Flavorful Base
In a large pot, melt butter over medium heat and toss in diced onion, shredded brussels sprouts, garlic, salt, and freshly cracked black pepper. Stir in chopped fresh sage and let those aromatics soften for about five minutes. Then sprinkle in the flour to create a roux that thickens your filling and cook it until it’s fragrant and golden—this step layers in that wonderful depth of flavor.
Step 3: Build the Creamy Filling
Slowly pour the reserved vegetable broth into the pot while stirring constantly—this keeps the mixture smooth and helps thicken it up perfectly. Add the cooked veggies back in, stirring gently to combine. Once thickened, swirl in half and half, finely grated parmesan, and a touch of fresh ground nutmeg. Taste and adjust seasoning as needed—this filling should be irresistibly creamy and savorily balanced.
Step 4: Assemble and Bake
Transfer the filling into a prepared 9×13 inch baking dish. Lay your sheet of puff pastry smoothly over the top and trim the edges if necessary. Brush the puff pastry generously with a beaten egg mixed with a teaspoon of water for that ultimate golden finish. Press fresh sage leaves into the crust and sprinkle over extra parmesan cheese. Don’t forget to cut slits in the puff pastry to let steam escape—it helps keep the crust crisp and flaky. Bake at 425°F for 30 to 35 minutes until puffed, golden, and bubbling delicious.
Pro Tips for Making Loaded Butternut Squash Pot Pie Recipe
- Use fresh sage: The fresh leaves bring a bright, earthy aroma that dried herbs can’t match—plus, they look lovely on top!
- Don’t overcook the vegetables: Keeping them just tender ensures they hold their shape and texture inside the pie.
- Brush pastry edges carefully: This helps the crust seal nicely without leaking any filling during baking.
- Let it rest: Allow the pot pie to cool slightly before slicing—this keeps everything neat and lets the filling set perfectly.
How to Serve Loaded Butternut Squash Pot Pie Recipe
Garnishes
To bring out the flavors even more, sprinkle a little extra freshly grated parmesan and some finely chopped sage leaves on top right before serving. A light dusting of cracked black pepper adds a pleasant warmth, while a drizzle of good quality olive oil can enhance the richness beautifully.
Side Dishes
Pair your loaded pot pie with a crisp green salad dressed simply with lemon and olive oil to cut through the richness. Roasted root vegetables or mild steamed greens like green beans or asparagus also complement this dish without overpowering the deep autumnal flavors.
Creative Ways to Present
For a charming twist, try serving this dish in individual ramekins topped with puff pastry rounds instead of a large casserole—a lovely way to dazzle guests. Alternatively, line the baking dish with fresh sage leaves before adding the filling for an extra herbal touch when you cut into it.
Make Ahead and Storage
Storing Leftovers
Once the pot pie has cooled, cover it tightly with foil or plastic wrap and store it in the refrigerator. It will stay fresh for up to 3 days, making it a perfect meal to enjoy the next day or for easy lunch options.
Freezing
You can freeze the entire pie before baking. Wrap it securely in plastic wrap and aluminum foil, then freeze for up to 2 months. When ready, thaw overnight in the fridge and bake as directed, adding 5 to 10 extra minutes to the baking time.
Reheating
To reheat, cover with foil and warm in a 350°F oven for about 20 minutes or until heated through. Remove the foil at the last few minutes to refresh the puff pastry’s crispiness.
FAQs
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Can I make the filling in advance for this Loaded Butternut Squash Pot Pie Recipe?
Absolutely! You can prepare the filling a day ahead and refrigerate it. When ready, just assemble with the puff pastry and bake. This saves time and lets the flavors meld wonderfully.
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What can I substitute for puff pastry if I want a homemade crust?
You can use a classic pie crust or a biscuit topping instead, though the puff pastry offers a unique flakiness and buttery crisp that’s hard to beat. If using pie crust, keep an eye on baking times to avoid overbrowning.
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Is this recipe suitable for vegans?
With some tweaks, yes! Replace butter with vegan margarine, use plant-based half and half alternatives, and choose vegan puff pastry. Omitting parmesan or switching to a vegan cheese will also keep it plant-friendly.
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How do I know when the pot pie is fully cooked?
The puff pastry should be puffed and a beautiful golden brown on top, and the filling will be bubbling along the edges. These are signs that your pot pie is hot and ready to enjoy!
Final Thoughts
This Loaded Butternut Squash Pot Pie Recipe truly hits all the marks for comfort, flavor, and style. Whether you’re cozying up on a chilly night or looking for a dish to impress friends, this pot pie is an absolute winner. Trust me, once you take that first heavenly bite, it’ll be a dish you make again and again!
PrintLoaded Butternut Squash Pot Pie Recipe
This Loaded Butternut Squash Pot Pie is a comforting and hearty vegetarian dish featuring a rich vegetable filling of butternut squash, carrots, potatoes, brussels sprouts, and aromatic herbs, all enveloped in a flaky puff pastry crust. Perfect for cozy family dinners, this pot pie combines creamy, savory flavors with a crisp, golden topping.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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°F. Spray a 9×13 inch baking dish with nonstick spray to prevent sticking and set aside.
- Cook Vegetables: In a saucepan, combine the cubed butternut squash, sliced carrots, and chopped gold potatoes. Pour the 6 cups of vegetable broth over the vegetables, bring to a simmer, and cook for 10 to 15 minutes until the vegetables are tender. Pour the vegetables through a strainer set over a large bowl to catch the broth. Reserve the broth for the filling base.
- Prepare the Base: Heat a large pot over medium heat, add the butter, and melt. Stir in diced onion, shredded brussels sprouts, minced garlic, salt, pepper, and chopped fresh sage. Cook and stir frequently until the onions and brussels sprouts soften, about 5 minutes.
- Make the Roux: Stir the flour into the vegetables in the pot to create a roux. Cook for 2 to 3 minutes while stirring constantly, until the mixture turns slightly golden and fragrant.
- Thicken the Filling: Slowly pour the reserved vegetable broth into the pot, stirring continuously to avoid lumps as the filling thickens. Add back the cooked vegetables and cook for 5 to 6 minutes, stirring often, until the mixture is thickened.
- Finish the Filling: Stir in half and half, grated parmesan cheese, and fresh ground nutmeg. Taste and adjust seasoning with additional salt and pepper as needed.
- Assemble the Pot Pie: Pour the prepared filling into the sprayed baking dish. Lay the puff pastry sheet over the filling. In a small bowl, beat the egg with 1 teaspoon of water, then brush this egg wash all over the pastry surface.
- Add Toppings: Press fresh sage leaves into the puff pastry and sprinkle with additional grated parmesan cheese. Use a sharp knife to cut slits in the puff pastry to allow steam to escape during baking.
- Bake: Place the pot pie in the preheated oven and bake for 30 to 35 minutes until the pastry is puffed, golden brown, and the filling bubbles underneath.
- Cool and Serve: Let the pot pie cool slightly before slicing and serving to allow the filling to set for easier serving.
Notes
- Using vegetable broth keeps this recipe vegetarian-friendly. For a vegan version, substitute butter with a plant-based alternative, use a vegan puff pastry, and omit the parmesan or replace with a vegan cheese.
- Make sure to cut slits in the puff pastry before baking to avoid sogginess and allow steam to escape.
- Fresh sage adds a distinct earthy flavor that pairs well with the butternut squash and enhances the overall dish.
- This pot pie can be prepared ahead and refrigerated before baking, just add a few extra minutes to the baking time if baking from cold.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain the crispness of the puff pastry.
