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butternut squash pot pie

(2 RATINGS)
105 Pinches 22 Photos
pursuit2health avatar
Lawrence, KS
Updated on Nov 13, 2023

This is my all-time favorite vegetarian entree. It has all the goodness of my childhood chicken pot pie, with a healthy twist. Read more about it on www.pursuitofhealthfulness.com

Blue Ribbon Recipe

On a cold day who doesn't love a pot pie? This butternut squash pot pie is an absolutely comforting winter recipe. The roasted butternut squash has a mild and sweet flavor. it's mixed with a medley of veggies and folded into a creamy herb sauce. When baked, the pot pie develops a rich herb flavor that pairs nicely with the flaky crust. This pot pie recipe is a fun way to serve butternut squash. No one will realize it's a vegetarian dinner.

— The Test Kitchen
prep time 30 Min
cook time 1 Hr
method Bake
yield 4-6 serving(s)

Ingredients

  • CRUST
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon drie oregano
  • 1 pinch black pepper
  • 1/4 teaspoon granulated sugar
  • 1/4 cup cold vegan margarine
  • 1/4 cup olive oil, extra virgin
  • 1/3 cup cold water
  • SAUCE
  • 1 medium onion
  • 1/4 cup cold vegan margarine
  • 1 tablespoon whole wheat flour
  • 3/4 cup vegetable broth
  • 1 tablespoon evaporated milk
  • 1 tablespoon white wine (optional)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • pinch salt and pepper
  • FILLING
  • 1 medium butternut squash
  • tablespoon olive oil, extra virgin
  • pinch salt and pepper
  • 1 package mixed frozen vegetables (16 oz)

How To Make butternut squash pot pie

Test Kitchen Tips
Since it has wheat flour, the crust dough will be crumbly at first. We rolled it to 1/8" thick.
  • Flours, salt, thyme, oregano, pepper, and sugar in a bowl.
    Step 1
    CRUST: In a medium-sized bowl, whisk together the flours, salt, thyme, oregano, pepper, and sugar.
  • Flour mixture, oil, and butter in food processor.
    Step 2
    Pour into a food processor. Add butter and olive oil. Pulse until the flour is crumbly.
  • Adding water to the food processor.
    Step 3
    Add in water and pulse until the dough pulls away from the sides of the food processor.
  • Kneading dough.
    Step 4
    Turn the dough out onto a floured sheet and knead it into a ball.
  • Dough wrapped in plastic wrap.
    Step 5
    Wrap in plastic wrap and refrigerate. Note: This can be done up to five days in advance. This also makes more crust than absolutely necessary.
  • Cubed butternut squash with olive oil, salt, and pepper.
    Step 6
    FILLING: Toss the butternut squash with enough olive oil to lightly coat. Season with salt and pepper.
  • Roasting the butternut squash.
    Step 7
    Spread on a greased baking sheet and roast in a 400 degree oven for 40 minutes, stirring halfway through.
  • Melting the buttery spread.
    Step 8
    SAUCE: In a medium-sized saucepan on medium heat, melt the buttery spread.
  • Cooking the onions.
    Step 9
    Add in the onion and cook. Stir occasionally until the onion is translucent.
  • Flour added to the cooked onions.
    Step 10
    Add in the flour and stir continuously for one minute.
  • Whisk in vegetable broth.
    Step 11
    Slowly pour in the vegetable broth, whisking continuously.
  • Evaporated milk, white wine, thyme, and rosemary added.
    Step 12
    Add in evaporated milk, white wine, thyme, and rosemary. Stir and reduce heat to medium-low. Allow mixture to simmer for 7-10 minutes, stirring occasionally. Season with salt and pepper.
  • Mix the roasted butternut squash with the steamed vegetables.
    Step 13
    In a large bowl, mix the roasted butternut squash with the steamed vegetables.
  • Stir in sauce.
    Step 14
    Stir in the prepared sauce.
  • Mixture poured into a casserole dish.
    Step 15
    Pour the mixture into a casserole dish (10-inch deep pie plate or square dish).
  • Rolling out the crust.
    Step 16
    On a floured surface, roll out the dough so that it is large enough to extend slightly over the edges of the dish.
  • Crust placed over the casserole dish.
    Step 17
    Carefully place the dough over the dish.
  • Edges crimped and a slice cut into the crust.
    Step 18
    Crimp edges down with a fork. Slit a hole in the middle of the dish, so that steam is able to escape.
  • Baking the pot pie.
    Step 19
    Bake in a 375 degree oven for 18-20 minutes or until the crust is lightly browned.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Keyword: #butternut
Ingredient: Vegetable
Method: Bake
Culture: American
Category: Savory Pies

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