Description
A comforting pot pie filled with a medley of roasted butternut squash, carrots, and Brussels sprouts, encased in a flaky crust. Perfect for autumn gatherings.
Ingredients
Scale
- 1 prepared pie crust
- 2 cups butternut squash, diced
- 1 cup carrots, sliced
- 1 cup Brussels sprouts, halved
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup vegetable broth
- 1 tablespoon flour (optional, for thickening)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash, sliced carrots, halved Brussels sprouts, chopped onion, and minced garlic with olive oil, thyme, rosemary, salt, and pepper in a large bowl.
- Spread the vegetable mixture onto a baking sheet and roast in the oven for 25-30 minutes.
- If desired, sprinkle flour over the roasted vegetables and stir to combine.
- Pour in the vegetable broth and mix well, allowing the mixture to simmer for a few minutes.
- Place the prepared pie crust in a pie dish and fill it with the roasted vegetable mixture.
- Cover with a second piece of pie crust, crimping the edges to seal.
- Cut slits in the top crust to allow steam to escape.
- Bake in the oven for an additional 25-30 minutes.
- Let cool slightly before serving.
Notes
Customize with seasonal vegetables and enjoy with sides like salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: pot pie, autumn recipe, vegetarian pot pie, comfort food