Butternut Squash and Sage Pot Pie
Butternut Squash and Sage Pot Pie
Indulge in the comforting embrace of this Butternut Squash and Sage Pot Pie, a delectable vegetarian twist on a beloved classic. This hearty pie features tender, roasted butternut squash cubes harmoniously blended with fresh sage and aromatic rosemary, all suspended in a luxurious, creamy sauce enriched with white wine and savory vegetable broth. Each serving is crowned with a golden, exquisitely flaky puff pastry lid, baked until perfectly crisp and airy, providing a delightful textural contrast to the smooth, rich filling beneath. An ideal centerpiece for a cozy autumn or winter dinner, this pot pie masterfully transforms simple, wholesome ingredients into a sophisticated and deeply satisfying meal that’s perfect for impressing guests or enjoying a quiet, nourishing evening.
- Preparation time
- 30 min
- Cooking time
- 45 min
- Total time
- 1 hr 15 min
- Servings
- 4
- Course
- Main
- Complexity
- Medium
Nutrition
- Servings
- 4
- Serving size (imperial)
- 17.6 oz
| Nutrient | Per serving | Per 100 g | Total (4 servings) |
|---|---|---|---|
| Calories | 650.5 kcal | 130.1 kcal | 2,602 kcal |
| Protein | 15.2 g | 3 g | 60.8 g |
| Fat | 35.8 g | 7.2 g | 143.2 g |
| Carbs | 68.1 g | 13.6 g | 272.4 g |
Tips
- Ensure butternut squash is roasted until perfectly tender before adding to the sauce for optimal texture and flavor in your pie.
- Adding a splash of heavy cream to the sauce before baking will yield a richer, more luxurious filling for your comforting pot pie.
- For a delightful crunch, sprinkle toasted pumpkin seeds over slices of the pot pie just before serving.