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Butternut Squash Pot Pie
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Photos of Butternut Squash Pot Pie
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Flour added to the cooked onions.
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Adding water to the food processor.
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Flour mixture, oil, and butter in food processor.
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Flours, salt, thyme, oregano, pepper, and sugar in a bowl.
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Melting the buttery spread.
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Roasting the butternut squash.
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Cubed butternut squash with olive oil, salt, and pepper.
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Dough wrapped in plastic wrap.
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Kneading dough.
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Evaporated milk, white wine, thyme, and rosemary added.
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Whisk in vegetable broth.
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Cooking the onions.
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Crust placed over the casserole dish.
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Rolling out the crust.
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Mixture poured into a casserole dish.
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Stir in sauce.
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Mix the roasted butternut squash with the steamed vegetables.
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A slice of Butternut Squash Pot Pie on a plate.
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Baking the pot pie.
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Edges crimped and a slice cut into the crust.
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Butternut Squash Pot Pie ready to be sliced.
Photo by
Emily Glover
@pursuit2health
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With a flaky crust and delicious, wholesome filling, this is a great vegetarian entree.