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
Instructions
Preparation
- 1Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized. Set aside.
- 2While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- 3Stir in the minced garlic, chopped fresh sage, and chopped fresh rosemary. Cook for another minute until fragrant.
Assemble and Bake
- 1Sprinkle the flour over the onion and herb mixture, stirring constantly for 1-2 minutes to create a roux.
- 2Gradually whisk in the white wine, scraping up any browned bits from the bottom of the pan. Cook until the wine has mostly evaporated, about 2 minutes.
- 3Slowly pour in the vegetable broth, whisking constantly to ensure a smooth sauce. Bring to a simmer and cook for 5-7 minutes, or until the sauce thickens. If using, stir in the heavy cream. Season with salt and pepper to taste.
- 4Gently fold in the roasted butternut squash cubes into the creamy sauce. Pour the filling into a 9-inch pie dish or individual ramekins if not using an oven-safe skillet.
- 5Carefully place the puff pastry sheet over the filling, trimming any excess and crimping the edges to seal. If desired, cut a few small slits in the top of the pastry to allow steam to escape. Brush the top with the beaten egg wash.
- 6Bake for 25-30 minutes, or until the puff pastry is golden brown and puffed, and the filling is bubbling. Let the pot pie rest for 5-10 minutes before serving.
Nutrition Information
- Calories
- 651 kcal
- Protein
- 15 g
- Fat
- 36 g
- Carbs
- 68 g
| Nutrient | Per serving |
|---|---|
| Calories | 651 kcal |
| Protein | 15 g |
| Fat | 36 g |
| Carbs | 68 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.