Butternut Squash Pot Pie

 

Butternut Squash Pot Pie

Ingredients

• 3 cups cubed butternut squash
• 1 cup sliced carrots
• 1 cup chopped gold potatoes
• 6 cups vegetable broth
• 8 tbsp butter
• 1 sweet onion, diced
• 3 garlic cloves, minced
• 1 tsp salt and black pepper
• 3 tbsp chopped fresh sage
• ½ cup flour
• 2/3 cup half-and-half
• 3 tbsp Parmesan cheese
• ¼ tsp ground nutmeg
• 1 sheet puff pastry
• 1 egg, lightly beaten
• 1 tsp water
• 3 tbsp grated Parmesan

Instructions

1. Preheat oven to 425°F. Spray a 9×13-inch baking dish with nonstick spray.
2. Simmer squash, carrots, and potatoes in vegetable broth until tender. Drain and reserve broth.
3. Melt butter in a pot. Add onion, garlic, salt, pepper, and sage. Cook about 5 minutes.
4. Add flour and cook 2–3 minutes, stirring, until lightly golden.
5. Slowly whisk in reserved broth. Add vegetables and simmer until thick.
6. Stir in half-and-half, Parmesan, and nutmeg.
7. Pour filling into baking dish and top with puff pastry.
8. Brush pastry with egg wash, sprinkle with Parmesan and sage leaves, and cut small slits.
9. Bake 30–35 minutes until golden and bubbly.