Description
This Loaded Butternut Squash Pot Pie recipe is a hearty, comforting dish perfect for fall or any cozy dinner. It features tender butternut squash, carrots, potatoes, and shredded Brussels sprouts in a creamy, savory vegetable broth-based filling, all encased in a flaky puff pastry crust. Enhanced with fresh sage, garlic, Parmesan cheese, and nutmeg, this pot pie is a delightful vegetarian option that’s both flavorful and satisfying.
Ingredients
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
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons chopped fresh sage
- ½ cup flour
- ⅔ cup half and half
- 3 tablespoons finely grated Parmesan cheese
- ¼ teaspoon fresh ground nutmeg
Crust and Topping
- 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 and Prepare Baking Dish: Preheat your oven to 425 degrees F. Spray a 9×13 inch baking dish with nonstick spray to prevent sticking.
- Cook Vegetables in Broth: In a saucepan, combine the cubed butternut squash, sliced carrots, and chopped gold potatoes. Pour in the 6 cups of Swanson Vegetable Broth over the vegetables. Bring to a simmer and cook for 10 to 15 minutes or until the vegetables are tender. Once cooked, strain the vegetables into a large strainer placed over a bowl, catching the broth underneath for later use.
- Sauté Aromatics and Vegetables: While the root vegetables are simmering, heat a large pot over medium heat. Add 8 tablespoons of unsalted butter. Once melted, stir in diced onion, shredded Brussels sprouts, minced garlic, 1 teaspoon salt, ½ teaspoon black pepper, and chopped fresh sage. Cook, stirring often, until the onions and Brussels sprouts soften, about 5 minutes.
- Make the Roux: Stir in ½ cup flour to the pot to create a roux. Cook for 2 to 3 minutes, stirring often, until the flour is slightly golden and fragrant.
- Incorporate Broth and Vegetables: Slowly pour in the reserved vegetable broth in a steady stream, stirring constantly so the filling thickens. Add the cooked vegetables into this mixture. Continue cooking and stirring for 5 to 6 minutes until the base thickens.
- Finish the Filling: Stir in ⅔ cup half and half, 3 tablespoons grated Parmesan, and ¼ teaspoon fresh ground nutmeg. Taste and adjust salt and pepper as needed.
- Assemble the Pot Pie: Pour the prepared filling into the greased baking dish. Lay the sheet of puff pastry over the top of the filling, ensuring it covers evenly. Beat together 1 egg with 1 teaspoon water and brush the mixture all over the puff pastry.
- Add Toppings: Press fresh sage leaves into the puff pastry surface for added flavor and visual appeal. Sprinkle 3 tablespoons of finely grated Parmesan cheese on top of the pastry. Cut slits into the puff pastry with a sharp knife to allow steam to escape during baking.
- Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the puff pastry is puffed, golden brown, and the filling is bubbling underneath.
- Serve: Remove from the oven and allow to cool slightly before serving. Enjoy your warm, comforting Loaded Butternut Squash Pot Pie!
Notes
- Use fresh sage for the best flavor; dried sage will alter the taste.
- Half and half can be substituted with cream or whole milk for creaminess.
- To make ahead, assemble the pot pie but hold off on baking until ready to serve; keep refrigerated.
- Vegetable broth can be substituted with homemade broth but maintain the quantity.
- Ensure to cut slits on puff pastry well to avoid bubbling over or soggy crust.
- For a gluten-free version, substitute puff pastry and flour with gluten-free alternatives.
Nutrition
- Serving Size: 1 slice (1/6 of pot pie)
- Calories: 410
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 60 mg
