Loaded 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
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°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.
