Loaded Butternut Squash Pot Pie Recipe

Oh, I absolutely love this Loaded Butternut Squash Pot Pie recipe because it wraps up all the cozy, comforting fall flavors in one buttery, flaky package. When the weather turns crisp, nothing beats a warm pot pie filled with tender squash, earthy sage, and a silky vegetable broth base. I promise you, this dish brings all the fall vibes and then some, making it perfect for family dinners or weekend gatherings where everyone wants a hug in food form.

When I first tried this recipe, it instantly became a favorite because it’s hearty yet fresh, with subtle layers of flavor that surprise you bite after bite. Plus, it’s vegetarian-friendly without feeling like it’s missing anything. If you’re looking for a dish that’s both nourishing and indulgent, you’ll find that this Loaded Butternut Squash Pot Pie recipe fits that bill—and it’s easier to pull off than you might think!

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Ingredients You’ll Need

The ingredients for this Loaded Butternut Squash Pot Pie recipe come together beautifully, combining sweet, earthy, and savory notes. Using fresh sage and parmesan adds that special touch that really brings the flavor home, so shop for good-quality fresh herbs if you can!

• Butternut Squash: Make sure it’s evenly cubed so it cooks uniformly and softens perfectly for the filling.
• Carrots: Adds a natural sweetness and lovely color contrast in the pot pie.
• Gold Potatoes: Use waxy types that hold their shape to give texture without turning to mush.
• Swanson Vegetable Broth: A flavorful base that ties the filling together; homemade broth works beautifully too!
• Unsalted Butter: Essential for sautéing veggies and making that silky roux.
• Sweet Onion: Adds depth and a touch of natural sweetness when softened.
• Brussels Sprouts: Shredded to blend in with the filling and add a subtle bitterness balanced by the squash.
• Garlic: Just enough to amp up the savory notes without overpowering anything.
• Salt and Black Pepper: Season to taste; they bring out all the other flavors perfectly.
• Fresh Sage: This is the star herb here – aromatic and earthy, it makes the filling stand out from your average pot pie.
• Flour: To create that thick, creamy base (roux) which holds the filling together nicely.
• Half and Half: Adds creaminess without being too heavy, balancing the broth.
• Parmesan Cheese: Grated fresh is best – it adds subtle nutty flavor and a beautiful umami kick.
• Nutmeg: A tiny pinch for warmth and complexity in the seasoning.
• Prepared Puff Pastry: Look for thawed but still cold; it creates the flaky, golden crust that everyone loves.
• Egg + Water Wash: For that shiny, golden finish on the puff pastry.
• Fresh Sage Leaves (for topping): Press into the crust before baking to add a fragrant, crispy garnish.

Variations

I love that this Loaded Butternut Squash Pot Pie recipe is super flexible—you can tweak it based on what’s in your fridge or your mood. Feel free to swap veggies or add your favorite spices to make it your own.

• Mushroom Variation: I sometimes add sautéed mushrooms to the filling for an earthier flavor and extra umami. It’s a hit with the family every time!
• Vegan Option: Replace butter with olive oil and use coconut cream instead of half and half, leaving out parmesan or using a vegan substitute. It still turns out creamy and flavorful.
• Spicy Kick: If you like a little heat, add a pinch of red pepper flakes when you sauté the onions for a subtle spicy background note.
• Gluten-Free: For a gluten-free crust, try puff pastry made with gluten-free flour or a homemade gluten-free pie dough. The filling is naturally gluten-free if you use a cornstarch slurry instead of flour to thicken.

How to Make Loaded Butternut Squash Pot Pie Recipe

Step 1: Simmer the Veggies in Broth

Start by adding your cubed butternut squash, sliced carrots, and chopped gold potatoes to a saucepan. Pour in the vegetable broth, then bring everything to a gentle simmer. Cook for about 10 to 15 minutes until the veggies are tender but not mushy. Here’s a tip from my kitchen: watch the veggies closely so they don’t overcook and lose their shape. Once done, strain the veggies but keep the broth—you’ll need all that flavorful liquid later.

Step 2: Create the Flavorful Base

While your veggies are cooking, heat a large pot over medium and melt the butter. Toss in your diced sweet onion, shredded Brussels sprouts, minced garlic, salt, pepper, and the chopped fresh sage. Stir frequently as the onions and sprouts soften, about 5 minutes. Then sprinkle in the flour and cook for a few more minutes, stirring often, until the flour turns a toasty light golden color. This step builds that luscious roux that thickens your pot pie filling with a lovely nutty aroma.

Step 3: Stir in Broth and Finish the Filling

Slowly pour the reserved vegetable broth into the roux, whisking constantly to avoid lumps. Once well combined, add the cooked vegetables back into the pot. Let everything simmer together for about 5 to 6 minutes until the base thickens nicely. Now, stir in the half and half, parmesan cheese, and a pinch of nutmeg for that comforting warmth. Don’t be shy—taste and adjust the salt and pepper until it sings. This is where the filling really comes alive.

Step 4: Assemble and Bake

Preheat your oven to 425°F and lightly grease a 9×13-inch baking dish. Pour the creamy filling into the dish, spreading it evenly. Lay your puff pastry sheet over the top, trimming any excess if needed. Mix the egg and water to create an egg wash, then brush it generously over the pastry. Press fresh sage leaves into the crust and sprinkle with parmesan cheese for that picture-perfect finish. Don’t forget to cut a few slits in the pastry to let steam escape during baking. Pop it in the oven for 30 to 35 minutes until the pastry is puffed golden and the filling is bubbly beneath.

How to Serve Loaded Butternut Squash Pot Pie Recipe

Garnishes

When I serve this pot pie, I love adding a few extra sage leaves fried in butter for a crispy, fragrant topping. A sprinkle of extra parmesan right before serving always makes people smile, too. The crispy sage leaves on top really elevate the dish, adding texture and a gorgeous herbal aroma.

Side Dishes

This Loaded Butternut Squash Pot Pie pairs beautifully with a simple green salad dressed lightly in lemon vinaigrette to cut through the richness. Roasted green beans or a tangy cranberry sauce also complement the flavors well, especially in fall or winter meals.

Creative Ways to Present

For holiday dinners or special occasions, I’ve baked this pot pie in individual ramekins topped with puff pastry rounds, making it perfectly portioned and extra charming. You could also serve it with a side of crusty artisan bread for an inviting family-style spread.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually last about 3 to 4 days. The filling holds up beautifully, though the crust loses a bit of its crispness, so I recommend reheating to refresh it.

Freezing

This Loaded Butternut Squash Pot Pie freezes well before baking. Just assemble it, cover tightly with foil and plastic wrap, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and then bake as directed, adding a few extra minutes to baking time.

Reheating

To reheat, I pop individual slices in a 350°F oven for 15-20 minutes to crisp the pastry back up and warm the filling through. Avoid microwaving if you want to preserve the delicious flaky crust!

FAQs

Final Thoughts

This Loaded Butternut Squash Pot Pie recipe is one of those dishes that fills your kitchen with amazing smells and your heart with comfort. It’s the kind of meal I look forward to all fall and winter, perfect for cozy nights or when you want to impress with minimal fuss. Give it a try—you might just find yourself making it over and over each season like I do. I’m positive you’re going to love how it brings warmth and smiles to your table.

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