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Butternut Squash & Veggie Pot Pie

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This upgraded comfort dish wraps creamy autumn veggies in a rich, savory sauce, all topped with flaky puff pastry and crispy sage. It’s warm, nourishing, and doubles beautifully for a family feast or meal prep. Dig into a spoonful of coziness!

Ingredients

Scale

Filling:

6 cups cubed butternut squash

2 cups sliced carrots

2 cups chopped gold potatoes

12 cups Swanson Vegetable Broth

16 tbsp (2 sticks) unsalted butter

2 sweet onions, diced

2 cups shredded Brussels sprouts

6 garlic cloves, minced

2 tsp salt

1 tsp freshly cracked black pepper

6 tbsp chopped fresh sage

1 cup flour

1 1/3 cups half and half

6 tbsp finely grated Parmesan cheese

1/2 tsp fresh ground nutmeg

Crust:

2 sheets prepared puff pastry

2 eggs + 2 tsp water, lightly beaten

1 bunch fresh sage leaves

6 tbsp finely grated Parmesan cheese

Instructions

In a large pot, combine squash, carrots, potatoes, and broth. Bring to a boil, simmer until fork-tender (about 15-20 mins), then drain.

In another large pot, melt butter. Add onions, sauté until translucent. Add Brussels sprouts and garlic, cook 2–3 mins.

Stir in salt, pepper, and sage. Sprinkle flour and cook 2 mins, stirring constantly.

Gradually whisk in half and half. Add Parmesan and nutmeg. Stir until thickened and creamy.

Fold in the drained veggies. Remove from heat and let cool slightly.

Preheat oven to 400°F (200°C). Divide filling into two 9-inch pie dishes or one large baking dish.

Lay puff pastry over top, press edges. Brush with egg wash, add sage leaves, and sprinkle with Parmesan.

Bake 25–30 mins until golden and puffed. Let rest 10 mins before serving.

Nutrition

Find it online: http://minikitchenmagic.com/butternut-squash-veggie-pot-pie/